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”.
Ohio's organic farmers opt for biology over chemistry
Increasing concern about food safety leads to a growth in consumer demand for food grown and raised without a lot of chemicals
Having a bite to eat could get scary… very soon. Among potential impacts of the sequester: reduced food safety when federal inspectors are sent home. But food worries are nothing new. Consumers learning about the harmful effects of pesticides, herbicides and genetically modified organisms have long been demanding healthier, seasonal and local food. To meet that demand, many of our region’s small farmers use biological rather than chemical methods to keep crops healthy and bug-free. For today’s Quick Bite, WKSU’s Vivian Goodman looks at the future for organic farming.
Cloverleaf Elementary's Tot Chefs
Kids and parents learn that cooking together can be fun
Worried about the obesity crisis, concerned about nutrition and food safety, and tired of arguments over what goes into the lunchbox, many parents are trying a new approach: They’re learning how to prepare meals with their kids.
WKSU’s Vivian Goodman reports in today’s Quick Bite that a school-food expert is helping families get cooking.
Shagbark hickory syrup flows in Amish country
Tea from the tree's exfoliating bark, well water, and organic cane crystals are the syrup's only ingredients
Foodies foraging for what’s fresh and local have been feeding Northeast Ohio’s economy.
Trendy new restaurants are thriving, farmers’ markets are proliferating and chefs are tipping their toques to the region’s small farmers for the quality and variety of what they bring from the soil.
There’s another benefit of the farm-to-table movement: new specialty foods produced in our region. For today’s Quick Bite, we visit a syrup business running smoothly in Amish country.
Picasso and paella at the Cleveland Museum of Art
A special menu at Provenance continues into next month for the Picasso exhibit that closes in April
Today on Quick Bites, we have a very special guest for dinner. And it’s happening at one of the most talked-about new restaurants in Cleveland. Menus at Provenance at the Cleveland Museum of Art were created by chef Doug Katz to reflect the art in the museum’s special exhibitions. The restaurant opened in October and it’s still hard to get a reservation, but WKSU’s Vivian Goodman got a table with a favorite customer.
The Countryside Conservancy hosts Akron food swaps
Swapping is a hot new trend in the local foods movement
It was fun when we were kids with lunchboxes to try to trade an apple for a cookie. But now adults are swapping food, and the trend is nourishing the local foods movement.
Jibaro parks on Cleveland's West Side and expands its food-truck fare
Mofongo, a Puerto Rican stew, is one of several Caribbean specialties at the pizzeria
You don’t have to run after a truck anymore for the playful Caribbean cuisine Elvis Serrano cooks up. His food truck still rolls, but now there’s a stationary location on Cleveland’s west side for Jibaro World Eats. And the chef now has new ways to honor his ancestry and showcase the traditional food he grew up with. For today’s Quick Bite, WKSU’s Vivian Goodman pulled into the new Jibaro Pit Stop Pizzeria.
If it reeks, it rocks
Purported health benefits of garlic waft like the aroma
Eating garlic poses certain social risks. Yet for centuries, kitchens all over the globe have reeked with it. It’s a staple in almost every cuisine. But aroma and flavor are not all the pungent bulbs are good for.
It's like mama used to make at Sterle's Slovenian Country House in Cleveland
Sterle's hasn't changed its recipes in 60 years
Heaping helpings of authentic Eastern European cuisine are still served in many Northeast Ohio homes. But only a handful of restaurants still make it like mama used to. For today’s Quick Bite, WKSU’s Vivian Goodman takes us to midtown Cleveland for a hefty portion of tradition and a few new twists on the side.
An Akron company gives seminars on table manners
Bad manners have blown many a business deal
Champagne sparkles and the shrimp is piled high at the company banquet. But did everyone bring their manners? Today on Quick Bites, Vivian Goodman reports on an Akron firm that teaches dining etiquette.
Chocolate is easy to eat but baking with it can be tricky
A New York chef comes to Stark County to show how it's done
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 Quick Bites consults an expert.
A new initiative to help small farmers sell to restaurants and supermarkets
Funding comes from the Ohio Department of Agriculture and the USDA
A greater quantity and variety of local produce is available year-round now that many small farmers extend their growing seasons in solar greenhouses. Kale, swiss chard, turnips, ginger, garlic and more sun-bathe in the snow under plastic “high tunnels” or “hoop houses”, and are sold at a growing number of indoor farmers’ markets. Still, we buy 90 percent of our food at grocery stores and those fresh local greens don’t go there. Nor do they garnish your plate at most area restaurants. WKSU’s Vivian Goodman reports on a new initiative to make local food available beyond the farmers’ markets.
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,
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.
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."
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.
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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