Afleveringen
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I sat down with Russell Norton a horticulture and agriculture educator with the Cape Cod Cooperative Extension and started by asking him: why do we prune?
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Back in 2001, Lauren Leveque and her husband Josh learned to seed save as professionals with High Mowing Seeds in Vermont.
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Zijn er afleveringen die ontbreken?
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This week on the Local Food Report, five ways to eat a cabbage.
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Melissa Lynch works with Sustainable Cape, a non-profit dedicated to connecting local food to healthy places and people. Since April of 2024, she’s been running the organization’s Food is Medicine program, where Mass Health actually pays Sustainable Cape to deliver some of its patients’ local food:
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One fall, I lead a foraging walk with visiting fellows from the Fine Arts Work Center in Provincetown. I pointed out Prickly Pear Cactus — a plant that I’ve heard you can eat, but that we’re not allowed to harvest in Massachusetts, because here it’s considered an endangered species.
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Imagine yourself sitting down to dessert at the end of a holiday feast. What are you looking for in a pie? This is the question a panel of judges in Provincetown asks themselves each year at an event at the Provincetown Commons called Pie Fest.
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This week, a Falmouth man heads to the Midwest to meet a rare local fruit.
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Elspeth Hay's great-grandfather kept his eggnog recipe in the safety deposit box - it's that good. This week on The Local Food Report, Elspeth reveals its secrets, and how it got the sexton drunk.
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This week on the Local Food Report, a re-telling of the Thanksgiving story with an unexpected narrator.
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Until the other day, I’d never thought about how an animal’s diet affects the ways farmers control them. When we talk about the differences between farm animals raised on grass versus grain, we usually focus on health. But there’s also a set of relationships that’s lost when these animals follow the sound of grain in a bucket instead of grazing.
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When Brewster farmer Ron Backer first read about honeynut squash, he knew he wanted to grow it.
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Harvesting Dinner—and Jewelry—from the Sea.
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For years now, farmer Stephanie Rein of the non-profit Sustainable Cape in Truro has been teaching kids about growing food. She does this in multiple elementary schools on the Outer Cape, and when she first started, she had the kids make something she called a seed wish list.
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A few years ago, a Philadelphia arborist named Max Paschall read an article about a man named John Hershey. Hershey ran a tree nursery and experimental farm in Pennsylvania in the 1930s.
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Helen loved kvass. The flavor, the fizz, everything about this drink made from fermenting stale bread with water and sugar. But when she got home, she forgot about it for almost forty years.
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I have a friend in Barnstable who’s always telling me about unusual edible plants, particularly perennials. Recently, he told me he’s planting something new called a Cornelian Cherry.
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To plant a fig tree in our climate is an act of faith. Most figs are native to the tropics—and in the heat and sweat of this world they do amazing things. They’ve co-evolved with a wasp that crawls into the fruit and pollinates it from the inside out.
