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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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And the feast goes on
A chef and educator has tips on making the most of what's left of Thanksgiving

Now that the holiday is over, we’re thankful for the leftovers. We could add some broth to the turkey carcass and make soup. We could make savory muffins out of the stuffing. Or we could get fancy, but for that we need some expert advice. WKSU’s Vivian Goodman arranged that for us in today’s Quick Bite.
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Turkey submerged in saltwater cooks up moist
Top chefs know the secret but it's hard to do at home

Whether your turkey arrives fresh from the farm or frozen from the supermarket, a common complaint at the Thanksgiving table is …it’s too dry. The cure for that might be a refreshing saltwater bath, not for the cook… for the gobbler. For today’s Quick Bite, WKSU’s Vivian Goodman travelled to Moreland Hills to consult with a master chef to make sure our turkey comes out of the oven moist and juicy.
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Farm-raised turkey for Thanksgiving in the city
A local food subscription service relies on Amish farmers to serve its Cleveland customers

If you enjoy turkey at this time of year give thanks that Ben Franklin didn’t get his way.  If the turkey were the national bird we probably wouldn’t kill, cook, and gnaw on it so readily. In today's Quick Bite we encounter a whole flock of gobblers headed for Thanksgiving tables.
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100 years old and still deliciously fresh
The West Side Market was once a beacon to a boomtown and now anchors a burgeoning culinary district

This weekend one of Cleveland’s most beloved landmarks marks its centennial.  The West Side Market is emblematic of the city’s character, reflecting its ethnic diversity, and its embrace of family, food, and community. For today’s Quick Bite, WKSU’s Vivian Goodman takes us to the corner of Lorain Avenue and West 25th Street where it all began.
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Cleveland Museum of Art opens a new atrium, a new exhibition, and a new restaurant
Doug Katz of Shaker Square's Fire is the Chef/Partner of the new Provenance Restaurant and Cafe

The Cleveland Museum of Art marks a major milestone in its multi-year make-over this weekend with the official opening of a vast, sunny, central atrium.  Its centerpiece is the museum’s new restaurant, Provenance. For today’s Quick Bite, WKSU’s Vivian Goodman talks with its chef.
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Lovers of nature and local food satisfy their appetites for both in the Cuyahoga Valley National Park
Music, mussels, and more

Every month in scenic venues of the Cuyahoga Valley National Park, nature lovers sit down to a feast prepared by the park's own chef. For today's Quick Bite, we find room at the table at Dinner in the Valley.
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Great food ideas inspired by wine
Chefs design the perfect pairings for the Wooster Inn's monthly wine dinners

With the holidays approaching and friends and family ready for feasting, today's Quick Bite provides expert advice on how to pair food with wine. We visit the Wooster Inn, where chefs are planning one of their monthly wine dinners.
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Brad Friedlander takes his upscale concept to downtown Cleveland
On East 4th Street Red will be around the corner from Alvie's Deli where Friedlander learned the restaurant business from his Dad.

When spring comes again to downtown Cleveland, a veteran restaurateur will return to his roots. Brad Friedlander grew up cutting corned beef  at his father’s deli on Public Square.  Friedlander’s latest venture, a new version of his upscale steakhouse, Red, will be just around the corner on trendy East Fourth Street. For this week’s Quick Bite we visit Friedlander in the big Beachwood kitchen that serves two of his restaurants.
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A corner bakery caters to its neighbors
Artisan bakery is a labor of love for a former computer programmer and a former art historian

The rise of the local foods movement, new small family farms, and a vibrant cuisine scene are key ingredients for a Northeast Ohio bakery.  Breadsmith is a chain, but franchisees enjoy a lot of leeway. In today’s Quick Bite we meet a couple of bakers in Lakewood who wrote their own recipe for success.
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The Akron Zoo's restaurant gets 4 stars for its "green" practices
Komodo Kingdom Cafe is the first zoo restaurant in the U.S. to be honored by the Green Restaurant Association

The Akron Zoo is peacock proud about its four-star rating from the Green Restaurant Association.  The zoo’s restaurant last month became the first in a U.S.  zoo and  only the second restaurant in Ohio to receive the honor for its energy-efficient and sustainable practices.  For today’s Quick Bite we visit the Komodo Kingdom Café.
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As harvest time approaches, we review the basics of food preservation.
Canning preserves the quality and nutritional benefits of food and saves money, but doing it incorrectly can be deadly.

A proliferation of farmers’ markets and roadside stands provide Northeast Ohioans an abundance of fresh fruit and vegetables all summer long. Kitchen gardeners too, have easy access when the weather’s fine.  But winter’s coming so many fans of local food… are canning. On today’s Quick Bite, experts tell us how to do how to do it right.
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Recent political and religious refugees from Bhutan, Myanmar and Nepal are growing specialty greens in Medina
They sell their vegetables at 5 of the region's farmers' markets

Asian refugees are reaping rewards and shoppers are benefiting, too, from Asian vegetables now growing in Medina.  The produce is nutritious, exotic, often spicy, and now available for the first time at several of the region’s farmers’ markets.
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Killing chickens in Medina
Bradley Cramer says his slaughtering method is humane.

The chicken that lands on our plates often looks so good that we forget the hell it went through to get there. In today's Quick Bite we meet a chicken slaughterer who objects to the industry method and believes his way of killing is humane.
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Ohio wines are winning awards and improving their image
A reputation for sweet wines and unfair comparisons to warmer climate varieties is giving way to wider acceptance

Foodies who favor locally-grown produce feast on a cornucopia in Northeast Ohio.  But you need something to wash it all down. In today’s Quick Bite, we propose a toast to local wines.
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Professional and amateur competitive eaters converge on Akron this weekend for the National Hamburger-Eating Championship
Last year's winner stuffed down 11 burgers in 5 minutes, but this time he's taking on professionals

Major League Eating comes to Akron this weekend for the 7th Annual National Hamburger Festival. The world-governing body for championship eating will stage competitions for both professionals and amateurs at 3:30p.m. Sunday at Lock 3 Park. For this week's Quick Bite we visit the restaurant that claims to have invented the hamburger to watch the reigning champ demonstrate his prowess.
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Brawny ex-Marine makes delicate pastry
The Blue Door in Cuyahoga Falls looks like a coffee shop but it's gourmet all the way

It's surprising to find quiche and brioche where you used to stop for ham and eggs, but patrons of the Blue Door might be even more surprised to find out those delicacies were created by a 20-year Marine veteran. Mike Bruno tells his story on this week's Quick Bites.
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