Northeast Ohio has a history of making things. Today, along with liquid crystals and polymers, it’s salsa and artisan cheese. A hot new food scene is simmering among local growers, chefs, producers, educators and epicures, and from now on, every Friday, WKSU’s Vivian Goodman will sample new offerings in “Quick Bites”.
Why go gluten-free?
The protein in wheat and other grains makes celiac sufferers sick, but they can't always be sure everything labeled as such really is "gluten-free"
A week from Tuesday new rules take effect for labeling “gluten-free” foods. Such foods have been on the market for decades and sales are expected to top $6 billion in the next four years. But there’s never been a standard definition of “gluten-free.” That’s been confusing -- even dangerous -- for consumers who must eliminate gluten to avoid getting sick. In today’s Quick Bite, WKSU’s Vivian Goodman sorts out the pros and cons and the challenges of going gluten-free.
Grown out roots in Ashland are a good thing
Local Roots of Wooster's idea for a hybrid farmers' market/grocery store is catching on not only in Ashland, but in other parts of the country
A new approach to the community farmers’ market reached a milestone this month when Ashland Local Roots started opening six days a week. Business has been brisk for the hybrid grocery store and farmers’ market, the first offshoot of a grass-roots, local foods project initiated by farmers and community leaders in nearby Wooster. Ashland’s market is the Wooster Local Roots Cooperative’s first official franchisee. But as WKSU’s Vivian Goodman reports in today’s Quick Bite, the concept also has taken root in other parts of the country.
A meaty matter on which Jews and Muslims agree
Whether kosher or halal the rules of ritual slaughter aim to reduce animal suffering
It’s Ramadan. Followers of Islam eat nothing from sun-up to sundown. Meanwhile, orthodox Jews will fast next week to mark the fall of Jerusalem to the Romans. Fasting is important for Jews and Muslims alike, but when it comes to eating, they have even more in common. Both religions observe strict dietary rules, and as WKSU’s Vivian Goodman reports in today’s Quick Bite, they’re similar.
Grill like a gourmet this Fourth of July
Quick Bites returns to last August's Grilling Invitational at Akron's West Point Market for some time-honored tips and winning recipes
The big event of the backyard barbecue season is upon us. The charcoal’s hot, the grill’s fired up and ready to go. But are you? What might be missing is that perfect burger recipe. So for today’s Quick Bite, WKSU’s Vivian Goodman takes us back to last summer’s gourmet grilling contest at Akron’s West Point Market.
Visual and culinary arts combine in an ancient Japanese ritual
A pottery class sponsored by the Cleveland Museum of Art, CWRU and Laurel School culminates in a traditional tea ceremony
An ancient Japanese ritual was recently performed deep in the woods of Geauga County. It was part of a unique adult pottery class that WKSU’s Vivian Goodman visited for a Quick Bite and a long slurp.
Growing greens and self-esteem and meeting the challenges of Mother Nature
From the Quick Bites larder: The story of an exceptional crew of dedicated young farmers
It’s always a rich harvest at Hattie’s Gardens. Spinach, lettuce, tomatoes, peppers, and beans, grow here, and so do the people who plant them. They are adults with disabilities learning how to be farmers. WKSU’s Vivian Goodman introduced them to us last year and we’re back for another visit.
Crown Point Ecology Center in Bath reaches quarter century mark and welcomes a new leader
More than 100 bucolic acres nourishing mind, body and spirit
A new leader’s in charge at one of Northeast Ohio’s original bastions of sustainable agriculture and local food. As Crown Point Ecology Center in Bath marks its 25th anniversary, it welcomes new executive director Nancy Wolf.
For today’s Quick Bite WKSU’s Vivian Goodman joined Wolf for a tour of the 115-acre organic farm and education center overlooking the Cuyahoga Valley National Park.
Ohio's winemakers are down but not out
The winter was the toughest ever for Ohio's winemakers, but you won't find them sobbing in their Chardonnay
The next few weeks will show whether Ohio’s half-billion dollar wine industry can spring back from a devastating winter. The polar vortex stomped out most of this year’s grape crop, and Northeast Ohio’s vineyards were the hardest hit. For this week’s Quick Bite WKSU’s Vivian Goodman toured several area wineries and discovered budding hope for future seasons.
Take me out to the ballgame for peanuts, crackerjacks -- and lobster nachos
Akron RubberDucks "Extreme Foods" menu expands along with waistlines at the old ball game.
When the Akron RubberDucks take the field tonight at home against the Harrisburg Senators, baseball will not be the sole attraction. It might instead be lobster nachos, or root-beer–glazed Verlasso salmon that gets you into The Game. That’s the name of the new restaurant at Canal Park, part of $ 3.5 million in this year’s improvements.
Eyes might widen, too, at new concession items, as WKSU’s Vivian Goodman reports in today’s Quick Bite.
Bringing back the bees after a brutal winter
The Medina Beekeepers Association springs into action with optimism and new approaches to saving the beleaguered honey bee
Not a lot is buzzing in the bee yard this spring in what looks like another sobering season for beekeepers. After a brutal winter many hives are empty. But hopes are not, especially in Medina, where a welcome sign reads “home of the honey bee.” In today’s Quick Bite, WKSU’s Vivian Goodman reports that when times get tough for bees, their friends in Medina get busy.
Potential impact of fracking worries Northeast Ohio farmers
The industry claims farmers' concerns about water and air quality are unwarranted
The government is now asking citizens to help in a bid to find safer ways to get at rich deposits of natural gas. Farmers in Northeast Ohio say there’s a lot at stake, including the safety of local food. WKSU’s Vivian Goodman reports in this week’s Quick Bite on farmers’ concerns and industry reassurances.
Soul food for a health-conscious community
Chef Robin Blair brings families together at the dinner table with healthy adaptations of traditional favorites.
Tomorrow in Baton Rouge, La.; next week in Charlotte, N.C.; and July 5th in Cleveland, there will be soul food festivals. It’s been a summer tradition in urban centers since the term was coined in the ‘60s. But soul food has evolved since its origins in slavery, and today on Quick Bites, WKSU’s Vivian Goodman reports it can be healthy as well as tasty.
What Van Gogh might have had for lunch
In spring, asparagus becomes a work of art in Dutch cuisine
We have seven weeks left to enjoy spring, but only three to enjoy a taste of Holland at the Cleveland Museum of Art. A special menu at the museum’s restaurant, running concurrently with a Van Gogh exhibition, celebrates the season as well as the painter’s culinary heritage. WKSU’s Vivian Goodman reports in today’s Quick Bite on a springtime meal he might have enjoyed in his native land.
Rabbits: Cute pets for some and a source of protein for others
With 2 billion more mouths to feed on the planet by mid-century, farmers and chefs like rabbits
A week after Easter, our next topic is rabbit. Not to cuddle, but to consume. Rabbits are not only cute pets, but also a protein source that’s easy to raise, tastes like chicken, and has Ohio chefs and farmers ready to hop right in.
For today’s Quick Bite, WKSU’s Vivian Goodman visits a local rabbitry.
Farm-to-School: Cafeteria lunch is fresh and local at Tallmadge High School
Fresh Fork Market in Cleveland and Pisanick Partners in Broadview Heights teamed up for "Farm-to-School Week."
Produce from Northeast Ohio’s small farms is starting to show up in school cafeterias. That’s thanks to the efforts of a gourmet chef, a local foods entrepreneur, and a dietician on a mission. For today’s Quick Bite, WKSU’s Vivian Goodman visited as they got cooking on their pilot project at Tallmadge High School.
Boutique butcher shows home cooks how to make sausage
Chef Melissa Khoury recently left the high-end restaurant scene to focus on pork
Bismark wrote that, like law-making, it shouldn’t be seen. But sausage-making is proudly on display in the kitchen/classroom of Cleveland’s self-proclaimed “Queen of Pork.” In today’s Quick Bite WKSU’s Vivian Goodman reports on one chef’s mission to bring back a lost skill.
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