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”.
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.
Editor's note: This feature originally aired May 9, 2014
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.
A taste of Greece and Rome at the University of Akron
Scholars at the University of Akron offer a banquet from the Hellenistic and Roman eras
Next week at the University of Akron they’ll be partying like it’s 400 BC. Scholars of anthropology and classical studies are sponsoring the kind of dinner Plato might have reclined on a satin-pillowed couch to enjoy. In today’s Quick Bite, WKSU’s Vivian Goodman goes gastronomically back in time for “A Taste of Greece and Rome.”
Young Ohio farmers grow hope
A documentary at the Cleveland International Film Festival shows the plight and the passion of America's young farmers
A quiet revolution is changing America’s food culture, and our state is in the vanguard. A healthy appetite for local food puts Ohio in the top five for farmers’ markets. And according to the recent USDA Census of Agriculture, Ohio is No. 7 in the number of farms. But growing food can be back-breaking work. We’re steadily losing farmland, and our farmers aren’t getting any younger. Tonight at the Cleveland International Film Festival, the documentary "FARMLAND" profiles a new generation of Americans struggling to stay on the farm in hard times.
In today’s Quick Bite WKSU’s Vivian Goodman reports that young farmers in Northeast Ohio are just as challenged, and just as determined to succeed.
From the Quick Bites larder: Extending the growing season with high tunnel greenhouses
Another look at how delicious greens endure the cold so you can buy them at the winter farmers' markets
Today we're raiding the Quick Bites larder to rediscover how our winter farmers' markets manage to offer fresh greens even in these frigid times.
We visited the Countryside Conservancy's winter market back in February of 2012 for this story.
Cleveland Whiskey takes a shot at making it big by making it fast
One of Northeast Ohio's newest distillers ages its whiskey for weeks not years
Saint Patrick’s Day also marks the first anniversary of a new Cleveland distillery with a float in the parade and party plans to follow. It’s a happy birthday for Cleveland Whiskey after selling 50,000 bottles in just its first year. In part two of Quick Bites’ look at local liquor, WKSU’s Vivian Goodman reports its firebrand founder is making waves with his new accelerated process for aging firewater.
Drinking like a locavore
Northeast Ohio is rolling out the barrel for locally produced liquor
As St. Patrick’s Day approaches, the term “drinking responsibly” has a deeper meaning for those who insist on knowing where their food comes from. Locavores look to boost the local economy along with their spirits. And there are new ways to “drink local” now that craft distilling is catching on in Northeast Ohio. In the first of two Quick Bites on the region’s micro-distilleries, WKSU’s Vivian Goodman takes us to a maker of the apple brandy known as “applejack.”
Poutine, Canada's favorite comfort food, crosses the border
You can get it in downtown Cleveland and now also at University Circle
UPDATE, OCT. 24 2014:
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.
A new University Circle restaurant with many healthy choices on its menu also features one dish that can frankly be described as a heart attack in a bowl. In today's Quick Bite, WKSU's Vivian Goodman discovers poutine.
|Copyright © 2015 WKSU Public Radio, All Rights Reserved.||