News
News Home
Quick Bites
Exploradio
News Archive
News Channel
Special Features
NPR
nowplaying
On AirNewsClassical
Loading...
  
School Closings
WKSU Support
Funding for WKSU is made possible in part through support from the following businesses and organizations.

Hospice of the Western Reserve

Wayside Furniture

Meaden & Moore


For more information on how your company or organization can support WKSU, download the WKSU Media Kit.

(WKSU Media Kit PDF icon )


Donate Your Vehicle to WKSU

Programs Schedule Make A Pledge Member BenefitsFAQ/HelpContact Us

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”.


Go to page: 123456789101112
How a Cleveland soft drink maker puts a little fizz in Midtown
Old City Soda makes nine pop flavors in what used to be an abandoned warehouse

Cleveland’s long been a mecca for craft beer, but now a different carbonated drink is bubbling up in Midtown.  WKSU’s Vivian Goodman has the story of a new craft soda company in today’s Quick Bite.
(more )
How a self-taught Cleveland chef uses food science in his kitchen laboratory
Steve Schimoler of Crop Bistro and Crop Kitchen develops new products while growing his restaurant business

New restaurants set to open this summer in Cleveland’s Flats will be the latest ventures of a self-taught chef and food scientist. WKSU’s Vivian Goodman looks into his kitchen, test lab  and unusual business model in today’s Quick Bite.
(more )
Back to Greenhouse Tavern with Cleveland's James Beard Award nominees
From the Quick Bites larder: the lunch Chef Jonathon Sawyer served food writer Michael Ruhlman

Tonight, at the James Beard Awards in New York City, Cleveland Heights-based food writer Michael Ruhlman is a finalist for the book award.  Next week at a Beard Awards dinner in Chicago, Cleveland’s Jonathon Sawyer is a finalist for best chef in the Great Lakes.  It’s a good time, we thought, to raid the larder for one of the first stories in our weekly series, Quick Bites.   It was 3 years ago on a cold February day in downtown Cleveland, when WKSU’s Vivian Goodman found the writer, Ruhlman, enjoying Chef Sawyer’s cooking at the Greenhouse Tavern.  
(more )
A nostalgic return to fresh-baked aromas from a Lakewood corner bakery
Artisan ethnic specialties from the Quick Bites larder

Nostalgia for the days when the aroma of fresh-baked ethnic breads emanated from corner bakeries is the basis of a family business in Lakewood.  In this story from the Quick Bite’s larder, WKSU's Vivian Goodman returns to the corner of Detroit and Clifton where Ginius and Sabina Macys bake ethnic specialties for a diverse clientele.
(more )
Western Reserve School of Cooking expands to Cleveland
The Hudson institution once known as the Zona Spray Cooking School has a second location

A little cooking school in Hudson established on its quaint town square more than four decades ago now has a gleaming ultra-modern kitchen near downtown Cleveland.  It was the Zona Spray Cooking School when it opened in 1971, but now it’s the Western Reserve School of Cooking. And since 2008, Catherine and Carl St. John have owned it.  Since late fall, Catherine’s also been teaching at a bigger, second location near Cleveland State University.  That’s where WKSU’s Vivian Goodman caught up with the busy chef for today’s Quick Bite.  
(more )
Creating an occasion in South Euclid with seafood and chocolate
Chocolate is what's for dinner for a veteran caterer with a passion for dessert

Northeast Ohio has almost 200 caterers producing everything from elegant galas to backyard barbecues. Most work out of restaurant kitchens and banquet centers, but one cooks in the back of an artisan bakery. WKSU’s Vivian Goodman takes us into his kitchen in today’s Quick Bite.
(more )
Kombucha: a sweet business brewed with fermented tea
Two Northeast Ohio food producers are making money with a health drink that goes back a few millennia

In a food culture where everything old is new again, interest in fermented food and drink has bubbled up. We meet a couple of Northeast Ohio entrepreneurs cashing in on the trend in today’s Quick Bite. WKSU’s Vivian Goodman reports they’re creating new interest in a beverage that goes back thousands of years.
(more )
Ohio homesteaders and sustainability advocates feel good about kefir
It's one of the world's oldest fermented milk drinks and it's self-perpetuating

One of the world’s oldest elixirs is back in vogue.  Kefir is a beverage made from fermented milk. Its health benefits remain largely unproven. But fans claim that drinking it makes them feel good. Besides, it’s a local, sustainable, food source that can be made at home. In today’s Quick Bite, WKSU’s Vivian Goodman delves into the drink.
(more )
Local dishes inspired by local paintings at the Cleveland Museum of Art
The museum's new prix fixe menu highlights locally grown food and draws attention to the Cleveland Galleries

A multi-sensory experience is now offered at the Cleveland Museum of Art. To go along with locally originated art, the museum's restaurant is serving dishes inspired by it, made with locally grown ingredients. WKSU’s Vivian Goodman has a look and a taste in today’s Quick Bite.
(more )
Cleveland culinary entrepreneurs book a stay in the hotel world
Scott Kuhn and Chris Hodgson have opened Sanctuary: the Restaurant and Wine Bar in Beachwood's Double Tree Hotel

Two Clevelanders who own a smorgasbord of eateries have opened yet another. In today’s Quick Bite WKSU’s Vivian Goodman reports this restaurant is a unique challenge for the partners because of its location.
(more )
Food safety scientist calls for unity in the fight for a better food system
Doug Gurian-Sherman of the Center for Food Safety says foodies and farmers need to get on the same page

Diverse groups make up the food revolution.  Activists in urban food deserts, suburbanites shopping at farmers' markets, and proponents of sustainable agriculture are all working to improve the food system.  But are they working together?  In today's Quick Bite, WKSU's Vivian Goodman reports that a leading environmental scientist says it's time for stakeholders to unite.
(more )
The Big Easy comes to Tremont for Mardi Gras
A Louisianan is stirring up the gumbo and jambalaya

You can celebrate Mardi Gras in Northeast Ohio in many ways, but food is a big part of the fun. Whether it’s the Shrove Tuesday pancake dinner at a local church or a hurricane at your neighborhood tavern, this last blast before Lent is a time for pure indulgence. And no one knows the food and drink of Mardi Gras better than a chef born on the bayou. In today’s Quick Bite, WKSU’s Vivian Goodman takes us into his Cleveland kitchen.
(more )
Baristas convene in Cleveland's Little Italy for latte art
The friendly competition is part of a growing craft coffee community

What could be more welcome on another freezing day than a hot cup of coffee? Perhaps, a cup of “craft” coffee. Roasting the highest quality beans in small batches, grinding and brewing to order, one cup at a time -- the craft or “slow coffee” movement is percolating in Northeast Ohio.  In today’s Quick Bite, WKSU’s Vivian Goodman visits one of the region’s new upscale coffee shops to take in some latte art.
(more )
School children in Bath produce a seed-to-table garlic feast
Garlic Day at Old Trail School is part of its Edible Education program

A recent celebration in the cafeteria of Old Trail School in Bath featured the fruits of childrens’ labor.  The kids planted their own garlic, peeled it, chopped it and carried it to the kitchen for a garlic feast. In today’s Quick Bite, WKSU’s Vivian Goodman reports on the edible education of Garlic Day.
(more )
Nature and nourishment down by the river at the Metroparks' Merwin's Wharf
Merwin's Wharf is the parks' first full-service restaurant

The Cleveland Metroparks has entered a new realm: the food business. Merwin’s Wharf, a full-service restaurant, opened over the summer on the East Bank of the Flats. In today’s Quick Bite, WKSU’s Vivian Goodman reports that the park district’s new eatery is attracting outdoor enthusiasts and food lovers alike.
(more )
Baking chocolate bourbon cake in Canton with a pal of Julia Child
We raid the Quick Bites larder for tips from master baker Nick Malgieri

The Mayans were wrong about some things but not about chocolate. They considered it a gift from the gods. But baking with chocolate can be tricky, so
today we raid the Quick Bites larder for tips from a renowned chocolatier.
(more )
Go to page: 123456789101112
 

Copyright © 2015 WKSU Public Radio, All Rights Reserved.

 
In Partnership With:

NPR PRI Kent State University

listen in windows media format listen in realplayer format Car Talk Hosts: Tom & Ray Magliozzi Fresh Air Host: Terry Gross A Service of Kent State University 89.7 WKSU | NPR.Classical.Other smart stuff. NPR Senior Correspondent: Noah Adams Living on Earth Host: Steve Curwood 89.7 WKSU | NPR.Classical.Other smart stuff. A Service of Kent State University