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”.
The Katz Club Diner
Chef Doug Katz of Fire and Provenance opens side-by-side railcar diners in his own Cleveland Heights neighborhood
Why would a chef who already runs two successful fine-dining restaurants want to open a 1940s style diner? Doug Katz has many reasons including family considerations as we learn in today's Quick Bite.
A banquet of ideas at Akron's Growing Hope Food Summit
Last month's well-attended conference was the second annual food summit sponsored by Akron Summit Community Action
Whether for a quiet dinner by candlelight or a big noisy feast, food brings us together. In today’s Quick Bite, WKSU’s Vivian Goodman reports that concern about food, especially about access to healthy choices, can also unite the community.
Raise a glass to craft beer week
A nationwide toast celebrates small breweries like Akron's award-winning Hoppin' Frog
Next week is American Craft Beer Week and Northeast Ohio can certainly drink to that. More than a dozen small brewing companies in the region produce many unique and some award-winning styles of beer.
For today’s Quick Bite, we visit an Akron microbrewery that makes one of the world’s top 20 specialty beers.
Fun with fungi
Two old friends who say mushrooms cured their chronic health problems are on a mission to help others
Last week on Quick Bites, we found out about growing mushrooms outdoors on rotten logs. Today the focus is still on fungi as we learn how to grow them indoors.
You can grow your own mushrooms
Local food as easy as falling off a log
Eat the wrong kind and you're dead, but the right kind of mushroom might even save your life. You can buy them in the store, or find them in the forest, but in today’s Quick Bite, WKSU’s Vivian Goodman reports the best option may be to grow your own.
Fruits and vegetables are transforming vacant lots in Akron and Cleveland
It's the plus side of the foreclosure crisis: eyesore vacant lots transformed into farms
Fresh vegetables for inner city food deserts might be the upside of foreclosures. The availability of vacant land is making Akron and Cleveland hotbeds of urban agriculture. For today's Quick Bite, we visit a local restaurant owner at her farm not far from downtown Akron.
Why you should care if honey bees can’t find their way home
How the worst year ever for honey bees limits what you get to eat
The mysterious disappearance of half of our honey bees over the last several years is a threat to the nation’s food supply. Bees pollinate most fruits and vegetables. And if you like steak, worry about that, too, because there’s a shortage of bees to pollinate the alfalfa that cattle feed on.
But Northeast Ohio’s beekeepers are responding to the challenge and determined to keep the supply of local honey flowing. For today’s Quick Bite, we enter a stronghold of beekeeping for the latest buzz on colony collapse disorder.
Craft beer and local food at Akron's "Art and Ales"
Candy, cupcakes and cheese made with local micro-brews
They make craft beer. But it’s more art than craft, according to micro-brewers who gathered recently at the Akron Art Museum.
WKSU’s Vivian Goodman discovers in today’s Quick Bite, that part of the art is combining beer with food.
Afro-pop and antelope in the atrium of the Cleveland Museum of Art
Zimbabwe's Oliver Mtukudzi makes his Cleveland debut at a dance party with traditional African food
A dance party of immense proportions is set for a week from today in Cleveland’s largest free public space.
The spectacular new atrium of the Cleveland Museum of Art will be the venue next Friday night for an Afro-pop concert. But first, guests will sit down in the museum’s new restaurant, Provenance, for an elaborate dinner inspired by the music, traditions, and culture of Zimbabwe. For today’s Quick Bite WKSU’s Vivian Goodman takes us into the kitchen with Chef Doug Katz for a party preview.
Chewing it over with veteran grocer Russ Vernon
The maven of Akron's West Point Market reflects on the changing food scene
Nutrition is in the news often these days amid concerns about the quality and quantity of foods we enjoy. As we learn more about the farm-to-table and local food movements, the perspective of a veteran grocer might be good to chew over. WKSU’s Vivian Goodman invites us for a Quick Bite with Akron’s own Russ Vernon.
Ohio's organic farmers opt for biology over chemistry
Increasing concern about food safety leads to a growth in consumer demand for food grown and raised without a lot of chemicals
Having a bite to eat could get scary… very soon. Among potential impacts of the sequester: reduced food safety when federal inspectors are sent home. But food worries are nothing new. Consumers learning about the harmful effects of pesticides, herbicides and genetically modified organisms have long been demanding healthier, seasonal and local food. To meet that demand, many of our region’s small farmers use biological rather than chemical methods to keep crops healthy and bug-free. For today’s Quick Bite, WKSU’s Vivian Goodman looks at the future for organic farming.
Cloverleaf Elementary's Tot Chefs
Kids and parents learn that cooking together can be fun
Worried about the obesity crisis, concerned about nutrition and food safety, and tired of arguments over what goes into the lunchbox, many parents are trying a new approach: They’re learning how to prepare meals with their kids.
WKSU’s Vivian Goodman reports in today’s Quick Bite that a school-food expert is helping families get cooking.
Shagbark hickory syrup flows in Amish country
Tea from the tree's exfoliating bark, well water, and organic cane crystals are the syrup's only ingredients
Foodies foraging for what’s fresh and local have been feeding Northeast Ohio’s economy.
Trendy new restaurants are thriving, farmers’ markets are proliferating and chefs are tipping their toques to the region’s small farmers for the quality and variety of what they bring from the soil.
There’s another benefit of the farm-to-table movement: new specialty foods produced in our region. For today’s Quick Bite, we visit a syrup business running smoothly in Amish country.
Picasso and paella at the Cleveland Museum of Art
A special menu at Provenance continues into next month for the Picasso exhibit that closes in April
Today on Quick Bites, we have a very special guest for dinner. And it’s happening at one of the most talked-about new restaurants in Cleveland. Menus at Provenance at the Cleveland Museum of Art were created by chef Doug Katz to reflect the art in the museum’s special exhibitions. The restaurant opened in October and it’s still hard to get a reservation, but WKSU’s Vivian Goodman got a table with a favorite customer.
The Countryside Conservancy hosts Akron food swaps
Swapping is a hot new trend in the local foods movement
It was fun when we were kids with lunchboxes to try to trade an apple for a cookie. But now adults are swapping food, and the trend is nourishing the local foods movement.
Jibaro parks on Cleveland's West Side and expands its food-truck fare
Mofongo, a Puerto Rican stew, is one of several Caribbean specialties at the pizzeria
You don’t have to run after a truck anymore for the playful Caribbean cuisine Elvis Serrano cooks up. His food truck still rolls, but now there’s a stationary location on Cleveland’s west side for Jibaro World Eats. And the chef now has new ways to honor his ancestry and showcase the traditional food he grew up with. For today’s Quick Bite, WKSU’s Vivian Goodman pulled into the new Jibaro Pit Stop Pizzeria.
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