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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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An update on a couple of small farmers taking on new challenges for the new year
They've added three not-so-little pigs to their farm family

WKSU’s Vivian Goodman began a series of weekly reports about the local food scene in January.  Since then even more farmers markets are attracting even more foodies seeking what’s fresh and in season.  It’s been a good year for small farms like Portage County’s Breakneck Acres. Now, along with serving retail customers, they’re providing specialty grains to bakeries in Lakewood and pasta makers in Cleveland. For today’s Quick Bite Vivian went back to the farm for an update,
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Northeast Ohio chefs share the secrets of quick cuisine
Recipes for 35 meals the chefs make for themselves when they don't have a lot of time

If you think you’re  busy during this holiday season, imagine what it’s like for cooks and caterers.  After a long day in a hot kitchen, meals they make for themselves have to be good, but fast.   A new book takes us into the private kitchens of Northeast Ohio’s top chefs to learn the secrets of quick cuisine.  WKSU’s Vivian Goodman visits with the author for a Quick Bite.
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Craft cocktails with locally-sourced fruits and spices
Liqueurs and infusions made with what's fresh

Eating locally-grown produce is now in fashion.  And what’s local is what’s in season. So Northeast Ohio’s top chefs work with small farmers to offer asparagus in spring and squash in the fall.  But something new is bubbling up. For today’s Quick Bite, WKSU’s Vivian Goodman uncorks the latest development in the farm-to-table movement: “farm-to-bar."
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A beer-tasting train ride through the Cuyahoga Valley National Park
Two hours, five appetizers, five craft beers, and the wonders of nature

It’s no news to lovers of good food that visuals enhance the dining experience. The way the food looks on the plate is important. Another factor is how everything looks where the meal takes place. The scenery of the Cuyahoga Valley National Park can be really appetizing. Add a beer and hop aboard the Cuyahoga Valley Scenic Railroad with WKSU’s Vivian Goodman, for today’s Quick Bite.
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The next generation enters a sizzling cuisine scene
Tri-C Culinary Arts program has doubled in three years

Cleveland’s restaurant revolution promises to be more than a flash in the pan because there’s no shortage of fresh talent downtown. On Public Square, not far from trendy restaurants on E. 4th Street and Ohio City, culinary students are training to become the next generation of celebrity chefs.
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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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