Cook Local, Eat Local

David Crowley

Would you like to eat local food more often, but aren’t sure what to do with all of those vegetables you get through a CSA share or at a farmer’s market? The Cook Local, Eat Local podcast is for you! Hosted by food blogger and passionate local foodie David Crowley, this show will give you new vegetable recipe ideas and tips for making the most of your seasonal produce. The first season will follow David through the growing season as he plans what to do with the produce in each CSA share, with the help of guests who are savvy cooks who share the passion for seasonal, sustainable eating. You will also meet other guests who are part of the local food system, including farmers, producers of local food and beverage products, and chefs that lean into farm to table cooking. read less

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GRIA Grown in Africa

GRIA Grown in Africa

In this episode, host David Crowley from Cooking Chat talks with local entrepreneur, Joshua Reed-Diawuoh, about his business that focuses on importing cashews from small, sustainable producers in West Africa. He then prepares them to sell as tasty, healthy snacks. In this episode, we cover: How Josh's visits to West Africa inspired the creation of GRIA Food Co.Why the typical business model of large food importers don't lead to a sustainable living for local farmers in Africa.Josh's approach to identifying small producers of cashews in West Africa that use sustainable practices.The variety of cashew snack flavors that GRIA Food Co. offers.Nutritional benefits of snacking on cashews.Where you can purchase GRIA Food Co. snacks in the Boston area and online.How Commonwealth Kitchen supports local food entrepreneurs like Josh, as part of their mission to promote equity and inclusive entrepreneurship. Information on the Fairtrade standard. While the cashews come from Africa, far away from us here in Boston, this episode picks up on themes we cover on Cooking Chat such as sustainability and supporting small farmers and food entrepreneurs.

Episodes

GRIA Grown in Africa

GRIA Grown in Africa

In this episode, host David Crowley from Cooking Chat talks with local entrepreneur, Joshua Reed-Diawuoh, about his business that focuses on importing cashews from small, sustainable producers in West Africa. He then prepares them to sell as tasty, healthy snacks. In this episode, we cover: How Josh's visits to West Africa inspired the creation of GRIA Food Co.Why the typical business model of large food importers don't lead to a sustainable living for local farmers in Africa.Josh's approach to identifying small producers of cashews in West Africa that use sustainable practices.The variety of cashew snack flavors that GRIA Food Co. offers.Nutritional benefits of snacking on cashews.Where you can purchase GRIA Food Co. snacks in the Boston area and online.How Commonwealth Kitchen supports local food entrepreneurs like Josh, as part of their mission to promote equity and inclusive entrepreneurship. Information on the Fairtrade standard. While the cashews come from Africa, far away from us here in Boston, this episode picks up on themes we cover on Cooking Chat such as sustainability and supporting small farmers and food entrepreneurs.

Winter Seasonal Cooking

Winter Seasonal Cooking

In this episode, host David Crowley from Cooking Chat talks with Alessandra Macaluso from Live for the Season about her tips for winter seasonal cooking and other ways lean into seasonality. How growing up in a large Italian family contributed to Alessandra's early interest in cooking. Alessandra's passion for seasonal cooking and her overall focus on seasonality. Background behind the blog, "Live for the Season," which emphasizez the importance of living in tune with each season and embracing seasonal ingredients. How Alessandra's interest in seasonal cooking deepened after having children, leading her to research and create a cookbook titled "What a Good Eater". Ways that her cooking in winter draws upon Chinese medicine principles, and ingredients she suggests using based on these ideas. Ideas for keeping fresh local produce in the mix during winter, including growing a tower garden in your home. Information about the Healthy Holiday Challenge that Alessandra is running.

Final CSA Vegetable Pickup of the Season

Final CSA Vegetable Pickup of the Season

In today's episode, host David Crowley from Cooking Chat talks with Chef Jen Murray about her ideas for our final CSA veggies of 2023 - delicata squash, Brussels sprouts and sweet potatoes. We also learn more about the Wine and Dine classes she teaches and other culinary services she offers. This episode covers: How Jen's family inspired her passion for food and wine.The story of how Jen switched careers to focus on culinary arts.Ideas for preparing and serving Brussels sprouts.A recipe for delicata squash.The Wine and Dine classes that Jen teaches at the Cambridge School of Culinary Arts.Things to make with sweet potatoes.Wine pairing ideas for the vegetables discussed.Services Jen offers through her business, The Urban Chef Inc.

The Latest Veggies with The Frizzled Leek

The Latest Veggies with The Frizzled Leek

In Episode 30, host David Crowley from Cooking Chat talks with Mike Cleavenger from The Frizzled Leek about his ideas for cherry tomatoes, scallions and delicata squash. We also hear about his ideas for using appliances such as an air fryer for convenient preparation of local food. In this episode, we cover: How Mike got interested in cooking at an early age.Gaining a foundation of classic cooking techniques at culinary school.How to use an air fryer for slow roasted tomatoes.Ways to prepare a delicata squash.Mike's motivation for starting The Frizzled Leek website and what it offers home cooks.How an air fryer and sous vide preparations can help with dinner prep.His tips for grilling scallions.

Tomatoes, Corn and Eggplants with Chef Joe Carli

Tomatoes, Corn and Eggplants with Chef Joe Carli

In this episode, host David Crowley from Cooking Chat talks with Chef Joe Carli, the Chef / Owner at A Tavola restaurant in Winchester, Massachusetts. They talk about Chef Joe's ideas for heirloom tomatoes, corn and eggplants. We also learn more about his approach to cooking with local seasonal ingredients at the restaurant. Topics covered in this episode include: How Joe's grandfather inspired is passion for cooking with fresh ingredients.The story behind Joe becoming the chef / owner of A Tavola restaurant.Ways to use heirloom tomatoes, including some methods for preserving that fresh summer taste for a cold winter day.The many ways they use fresh corn at A Tavola.Ideas for preparing eggplant.Chef Joe's approach to making the most of every ingredient.Ways to enjoy A Tavola's food at the restaurant or through special take out options.

Local Wine from Westport Rivers

Local Wine from Westport Rivers

In today's episode, host David Crowley from Cooking Chat talks with Robert Russell, who has worked in multiple roles on his family’s farm in Westport, Massachusetts since 1985. The family owns Westport Rivers Vineyard, the primary focus of our interview, as well as Buzzards Bay Brewing. This episode covers: How Westport Rivers Vineyard got started.Robert's background and how he came to work on the family farm business.Westport Rivers Vineyard's emphasis on being a family farm as part of the local ecosystem.Challenges of growing wine grapes in the New England climate.Finding wine grapes that will grow well in Westport terroir.Activities at Westport Rivers Vineyard for visitors to enjoy.Adding Buzzard's Bay Brewing to the family business.

Summer Bites and Wine Pairings

Summer Bites and Wine Pairings

In episode 27, host David Crowley from Cooking Chat talks with Robin Renken from Crushed Grape Chronicles about ideas for broccolini, green beans, cauliflower and golden beets. We also hear about her cookbooks that feature wine pairings for small bites. This episode covers: A method that can be used for cooking broccolini as well as green beans.Recipe ideas for beets.Robin's way to roast beets.Wine pairing ideas for the vegetable recipes suggested by Robin.The inspiration behind Robin's Tasting Spoonfuls series and what you can find in these books.The documentary project focusing on sustainable and regenerative farms and vineyards that Robin is working on with her husband Michael.

Tuscan Kale and Italian Inspired Cooking

Tuscan Kale and Italian Inspired Cooking

In this episode, host David Crowley from Cooking Chat talks with Amanda Scarlati from Scarlatti Family Kitchen about tips and recipes for Tuscan kale, carrots and dill. Amanda also tells us about her focus on Italian inspired cooking, which combines Italian classics and recipes that apply creative twists to Italian food and cooking techniques. This episode covers: Ways to use Tuscan kale and how Tuscan kale is different than other types of kale.Ideas for using fresh dills.Different ways to use carrots.How Amanda got interested in cooking at a young age.Amanda's approach to Italian inspired cooking.Sourcing fresh, local ingredients from farmer's markets, CSAs and your garden.Letting what is seasonal inspire your cooking.

Early Summer Produce with Ginain Grayes

Early Summer Produce with Ginain Grayes

In Episode 25, host David Crowley from Cooking Chat talks with Ginain Grayes from Cook the Garden about ideas for what to make with our first CSA vegetable pickup of the 2023 season. Ginain shares tips and recipes for radishes, spinach and strawberries. She also has some great ideas for storing and prepping fresh produce to avoid waste, and brings inspiration about the benefits of having a garden. This episode covers: How Ginain came to realize her family roots was one source of her interest in gardening.Ways to use radishes and tips for freezing themThe many things Ginain loves about gardening, including how she enjoys sharing her garden's abundance with others.A delicious recipe for strawberry radish salsa.Striving to be a waste-free household -- ways to stay organized and use all your food!Sautéed spinach and other ways to use the leafy green vegetable.

Walden and B. Good Partnership

Walden and B. Good Partnership

In this episode, we learn about the new partnership between Walden Local Meat Co. and B. Good. The companies' CEOs, Nancy Pak and Chris Freeman, join host David Crowley from Cooking Chat to talk about how these two New England companies with a focus on local food are now offering local grass-fed beef burgers at B. Good's fast casual restaurants. In this episode, we cover: Background on the mission of the two companies involved in this partnership.The local grass-fed ground beef burgers now being served at B. Good as a result of this partnership.How this partnership came about and how it taps into the synergy between the two companies.Nancy shares about celebrating the partnership with the Walden Local Meat team by enjoying some of the burgers.Chris talking about feeling great and going for a run after enjoying one of the burgers.How providing the grass-fed ground beef for B. Good builds on Walden's core business of delivering local meat to households in New England and the New York tri-state area.The B. Good list of "No-No Ingredients" and how this partnerships fit well with their focus on clean, local food.

8 Benefits to Joining a CSA

8 Benefits to Joining a CSA

In this solo episode, Cook Local Eat Local Host David Crowley talks about 8 benefits to joining a community supported agriculture (CSA) program. He also explains the basics of how a CSA works. Topics covered include how joining a CSA supports local farms, ways that joining a CSA can help you expand the vegetables you and your family eat, and how joining a CSA supports the local food system and sustainability goals.

Healthy Local Microgreens

Healthy Local Microgreens

In this episode, host David Crowley from Cooking Chat interviews Smita Das, Giant Gorilla Greens President & Co-Founder. Giant Gorilla Greens is Boston’s vertical farm, growing nutrient dense microgreens for retailers, food service & health conscious individuals. In this episode, we cover: How Smita's focus on microgreens emeraged as part of a healthy lifestyle approach to disease management.Starting Giant Gorilla Greens in 2020.The nutritional benefits of microgreens.Different types of microgreens and what they taste like.Ways to use microgreens in cooking and healthy meal preparation.How microgreens are grown and why they represent a sustainable food source.

Teaching Plant-Based Cooking Techniques

Teaching Plant-Based Cooking Techniques

In this episode, host David Crowley from Cooking Chat talks to Chef Stephanie Michalak White, Plant-Based Programs Lead Chef Instructor at Auguste Escoffier School of Culinary Arts. Chef Stephanie talks how she came to be teaching plant-based cooking techniques and shares some of her favorite tips. This episode covers: How Chef Stephanie developed an early interest in cooking.The way her focus on plant-based eating and cooking developed.Tips for eating local plant-based meals in the winter time.Suggestions for how carnivores can incorporate more plant-based food in their diets.Ways to adapt classic sauces and cooking techniques to plant-based diet.The various plant-based programs at the Escoffier Culinary Institute, and how the program can be helpful to people at various points in their culinary careers.

Wicked Bess Shrubs for Cocktails and Mocktails

Wicked Bess Shrubs for Cocktails and Mocktails

In this episode, host David Crowley from Cooking Chat interviews Will Caines, Founder & Owner of Wicked Bess shrubs for cocktails and mocktails. Will is a local entrepreneur here in the Boston area, and we had a chance to interview him just before New Year's...in time for some NYE beverage inspiration! In this episode, we cover: The Wicked Bess founding story -- a pandemic pivot.What is a cocktail shrub?How the spicy and sweet flavor combination brings up fond childhood memories for Will.Learning how to create a cocktail with well balanced flavors.How to find or order Wicked Bess shrubs.Details on how to make a spritz for New Year's Eve, using the Wicked Bess shrubs.

New England Desserts

New England Desserts

In episode 19, host David Crowley from Cooking Chat talks with Tammy Donroe Inman about her New England Desserts cookbook. Tammy gives us an overview of what you can find in this seasonal desserts cookbook, and tells us about how she got interested in cooking and baking with local ingredients. The episode covers: How Tammy got interested in cooking and baking with local ingredients.What makes a dessert a "New England dessert".The variety of seasonal recipes you can find in the New England Desserts cookbook.Classic New England ingredients used in Tammy's book.The story of when Tammy met Julia Child.When and where chocolate chip cookies were invented.

Cooking Local Turkey and Other Holiday Prep

Cooking Local Turkey and Other Holiday Prep

In this episode, host David Crowley from Cooking Chat talks to Mike Leahy and Tony Sudak from Walden Local Meat Co. to get ideas for cooking local turkey and other ways to feature local meat and other products during the holiday season. The episode also provides background on Walden's innovative business model for getting meat from local farms onto your plate. In this episode, we cover: Tips for cooking local turkey for Thanksgiving, along with some general turkey preparation tips.Ways to find a local turkey for Thanksgiving.Special items Walden will be offering for Christmas, Hanukkah and winter cooking.Background on Walden Local Meat Co. -- the origins of the company and how it has grown.How Walden reduces waste by using as much as possible as it processes meat.Some lesser known cuts of grass fed beef you should try.Classes you can take and tasty items you can grab at Walden's South End Butcher Shop.

Wrapping Up the CSA Season

Wrapping Up the CSA Season

In this episode, host David Crowley from Cooking Chat talks with Shruthi Baskaran from Urban Farmie about ideas for the vegetables in the final CSA pickup of the 2022 season. They also discuss how Shruthi's background and travel influence her cooking. How Shruthi's study of the intersection of energy and agriculture led to her interest in food waste.Shruthi's interest in food systems topics.Starting to cook up a storm living on her own after college.How to store Brussels sprouts, and good ways to cook them.Cooking vegetarian meals that will appeal to meat eaters.The ways Shruthi's South Indian heritage and her husband's Nigerian roots influence her cooking.Ways to use different types of peppers to gradually increase the spiciness of your cooking.

Pumpkin Seeds and Culinary Seed Oils

Pumpkin Seeds and Culinary Seed Oils

In this episode, David Crowley from Cooking Chat talks to Greg Woodworth and Kelly Coughlin, co-founders of Stony Brook Wholehearted Foods,about their business producing pumpkin seeds and butternut squash seed oils. In this episode, we cover: How Stony Brook evolved from a company making cookies to one that produces culinary oils and seed snacks.The fact that the vast majority of pepitas consumed in the US are imported from China and other countries.How their collaboration with local farmers growing pumpkins and butternut squash turns potential food waste into another delicious culinary product.Benefits of butternut squash seed oil.The role Cornell University plays supporting agricultural businesses in the region.Types of pumpkins that grow well in the Finger Lakes area.Ways to use butternut squash seed oil and pumpkin oil.

Making the Most of Your CSA Share

Making the Most of Your CSA Share

Host David Crowley of Cooking Chat talks with Frances from Cooking with Our CSA about how to make the most of a community supported agriculture (CSA) share. She breaks down ways to use the lemongrass that we got in our latest share, along with some of her strategies for putting all her CSA veggies to good use. In this episode, we cover: 3 different ways you can prepare lemongrass.Different things you can make with fresh lemongrass.How Frances builds her weekly meal plan around what she gets in her CSA box.A delicious salsa you can make with vegetables we had in our latest CSA share.Ways Frances supplements her CSA veggies with our items available the CSA and the market where she picks it up.A tasty meal she recently made using butternut squash.

Eating Local Seafood

Eating Local Seafood

Host David Crowley from Cooking Chat talks with Kristin Weeks from Dirt and Dough about ideas for eating local seafood as local of your local eating plans. She brings us ideas for harvesting and catching your own fish, as well other ideas for sourcing local seafood. Kristin also gives us some tasty ideas for cooking some delicious local seafood! This episode covers: How Kristin's upbringing led her to be interested in catching and cooking local fish.The inspiration behind the Dirt and Dough site.How fishing and preparing the catch is a fun part of family camping outings.Encouragement to prepare your own freshly caught local fish.Local seafood Kristin's family enjoys in the Pacific Northwest.Resources for finding fresh local fish in your area.Tips for preparing salmon and other fish.