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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”.


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In Stark County, Kent, Ravenna, and Twinsburg, time bankers build community
Time-banking is a system of exchange of services and resources in which no money changes hands

Farmers’ markets, community gardens, food swaps -- the local foods movement may be giving birth to a new economy. An economy built on the concept of community.  In Kent, Ravenna, Twinsburg and Stark County, foodies as well as the food-deprived are giving thanks this season for a new system of exchange called time-banking.  
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From the Quick Bites archives: How to brine your turkey
Chef Paul Minillo of Flour in Moreland Hills says brining is one way to make sure the bird stays moist

Whether your turkey arrives fresh from the farm or frozen from the supermarket, a common complaint at the Thanksgiving table is that it's too dry. 

The cure for that might be a refreshing saltwater bath. Not for the cook, but for the gobbler. 

Today, WKSU's Vivian Goodman raids the Quick Bites larder for brining tips from a master chef.
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An ancient drink brews in Mogadore
Mead was a favorite of knights of old, but today it's poured into wine glasses instead of golden drinking horns

Mead is an ancient alcoholic beverage made from honey that’s enjoying a resurgence in popularity.  Tomorrow in Mogadore, you can taste it when a meadery opens its new tasting room. WKSU’s Vivian Goodman reports in today’s Quick Bite that mead may be part of the craft-beer phenomenon, but it tastes like wine.  
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Baking baguettes in Cuyahoga Falls
Home cooks get a chance to learn from a pro at a breadmaking class offered by Countryside Conservancy

Wednesday night, Northeast Ohio home cooks will gather in the kitchen of a master to learn how to bake crusty French bread.  It’s part of Countryside Conservancy’s “Countryside U,” an educational series that aims to bring back lost crafts like bread-making, cheese-making and fermentation. In today’s Quick Bite, WKSU’s Vivian Goodman reports the goal is to show foodies the DIY way  to a sustainable food system.
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Learning French cuisine in an Ohio prison kitchen
Edwin's Restaurant owner Brandon Chrostowki teaches cooking every Sunday at Grafton Correctional Institution

This Sunday afternoon the aromas of French cuisine will fill the kitchen of Grafton Correctional Center.  It actually happens at the prison every Sunday thanks to a Cleveland chef and restaurateur who believes in second chances.  WKSU’s Vivian Goodman has the story in today’s Quick Bite.
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It's chilly so let's raid the Quick Bites larder for poutine
Canadian comfort food from the Quick Bites larder

There’s a snap in the air so we’re raiding the Quick Bites larder this week for poutine, a Canadian comfort food offered at WRAPZ in Cleveland’s Uptown district near University Circle. When our story first aired in February, it included a reference to plans for another location of WRAPZ near Cleveland State University. That site remains under construction.

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Mozzarella's easy when you have a way with curd
Lucky Penny Creamery's Abbe Turner shows home cooks how it's done

Later this month in Peninsula, home cooks will learn to make their own mozzarella. Countryside Conservancy invited Abbe Turner of Lucky Penny Creamery to share her knowledge as part of the educational series, Countryside U. In today’s Quick Bite, we get a preview as WKSU’s Vivian Goodman takes a crash course from the artisan cheese maker.
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Celebrating the birth of a bagel on Cleveland's west side
The pizza bagel is believed to have originated at Cleveland's West Side Market 30 years ago

Tuesday will be a special day for fans of an iconic Cleveland bakery item.  For 30 years, its enticing aroma has wafted through the historic West Side Market.  In today’s Quick Bite, WKSU’s Vivian Goodman gets us ready for the popular treat’s big day.
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New chef at the Renaissance
Michael Harp is a Florida native who feels right at home at Cleveland's historic Public Square

This week’s $4 million gift from Key Bank brings the planned makeover of Cleveland’s Public Square very close to its $32 million goal.  In today’s Quick Bite WKSU’s Vivian Goodman reports that nobody is more excited about the renovations than the chef who just arrived on the Square to work at the city’s oldest downtown hotel.
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Healthy food that school kids might eat instead of tossing into the trash
A new business in Avon lets parents order chef-prepared lunches to be delivered in time for the lunch bell

With National School Lunch Week right around the corner, kids are still throwing good food right into the garbage can.  New nutrition standards in effect for the last couple years may be making lunches more healthy, but apparently not more tasty. A former hotel pastry cook is addressing the problem by letting parents order chef-prepared meals. WKSU’s Vivian Goodman reports in today’s Quick Bite that they cost a little more but taste a little better.
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Hoppin' to it: Craft beer needs the hops that local farmers can provide
An Aurora farm family hopes for a share of a rapidly expanding market

Tomorrow’s a good day to down a good hoppy beer. Several craft beer festivals are going on around the region, including Akron’s Ballpark Festival of Beers. The state boasts nearly 100 craft brewers now, a number that has doubled in the last three years.  And they all need hops.

In today’s Quick Bite, WKSU’s Vivian Goodman reports on the opportunity that presents for Ohio’s small family farms.
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The last ribs of a Northeast Ohio summer
With a sigh, we say goodbye to barbecue

It’s the last blast this weekend for barbecued ribs fans as the festival season flames out.  At the Rockin’ Rib Fest in Ravenna, the Fall Harvest Fest in Hudson and Octoberfest in Cuyahoga Falls, hickory smoke will fill the air.  We catch a whiff in today’s Quick Bite as WKSU’s Vivian Goodman reports from one of the area’s oldest rib burn-offs.
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How a turn-around expert in Bath gets a snack business popping
White Cat Popcorn is bottled in downtown Akron and sold in 4,000 stores nationwide

Before long, there’ll be a nip in the air and many of us will be inclined to enjoy some cozy indoor fun… like popping corn. In today’s Quick Bite we learn that a gourmet brand is bottled right here in Northeast Ohio. WKSU’s Vivian Goodman reports the owner started out with more expertise in business than popcorn.
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Nourishing mind, body and soul: Yoga, art, and chickpea crepes
These are the last days to see and savor "Yoga:The Art of Transformation" at the Cleveland Museum of Art and its Provenance Restaurant

Relax, take a deep breath. But don’t get too comfortable if you’ve been meaning to see the yoga exhibition at the Cleveland Museum of Art. It closes a week from Sunday.  Along with more than 100 paintings and sculptures tracing yoga’s history from the 8th century through modern times, there’s culinary art.  WKSU’s Vivian Goodman reports in today’s Quick Bite about the special foods being offered in the museum’s restaurant to complement the exhibition.
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Kent State rolls out its new campus food truck
Traditional burgers and fries are on board the Fork in the Road along with trendier and even some healthier choices

Students returning to campus Monday for Kent State’s fall semester might want to come hungry. A new food truck is chock-full of tasty, trendy, traditional and even healthy options. For today’s Quick Bite, WKSU’s Vivian Goodman takes us to the Fork in the Road.
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Local foods fervor fuels Ohio's food product innovation
Toledo-based Center for Innovative Food Technology launches food entrepreneurs

It’s more than a trend, this hankering for foods grown close to home.  The USDA announced last week, National Farmers’ Market Week, that local food is now a $7 billion per year market.  Our state is positioned to grab a nice piece of the pie thanks to an industry group that helps Ohio food entrepreneurs. For today's Quick Bite, WKSU's Vivian Goodman enters the Northwest Ohio Cooperative Kitchen.
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