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The Local Food Report

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About This Podcast

The Local Food Report takes us to the heart of the local food movement to talk with growers, harvesters, processors, cooks, policymakers and visionaries. The world of food is changing, fast. As people reimagine their relationships to food, creator Elspeth Hay and editor Viki Merrick aim to rebuild our cultural stores of culinary knowledge — and to reconnect us with the people, places, and ideas that feed us. Tips from listeners are always welcome.The Local Food Report airs Thursday at 8:35 AM and 5:45 PM and Saturday at 9:35 AM and is made possible by our Local Food Report sponsors.

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Recent Episodes

Preserving figs in a year of abundance

Preserving figs in a year of abundance

September 17, 2026 4:15
What to do when you get too many figs at once.
Tips for beginning mushroom hunters from a Wellfleet enthusiast

Tips for beginning mushroom hunters from a Wellfleet enthusiast

September 10, 2026 4:31
Looking for fungi with Alex Emmons.
One delicious crab

One delicious crab

September 3, 2026 4:26
This week on the Local Food Report: it’s a duel of appetites in a new documentary about delicious but destructive green crabs.
Eating wild black cherries, pits and all

Eating wild black cherries, pits and all

August 27, 2026 4:49
There must be some good way to eat them, I started thinking, because historically people have always tended to use what’s available, and for centuries, wild black cherries have been both abundant and incredibly important here ecologically.
The underappreciated Cornelian cherry

The underappreciated Cornelian cherry

August 20, 2026 4:50
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.
The underappreciated Cornelian cherry

The underappreciated Cornelian cherry

August 20, 2026 4:50
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.
A fizzy fermented drink made from leftover bread

A fizzy fermented drink made from leftover bread

August 13, 2026 4:30
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 40 years.
Remembering Wellfleet’s historic herring run

Remembering Wellfleet’s historic herring run

August 6, 2026 4:14
This week on the Local Food Report, we learn about Wellfleet’s historic herring run.
Baking in jail builds connection

Baking in jail builds connection

July 30, 2026 4:19
This week on the Local Food Report, Cape Cod jail inmates find connection and hope in a program baking for those in need.
Huckleberries are tasty and often overlooked

Huckleberries are tasty and often overlooked

July 23, 2026 4:49
The small, black relatives of the blueberry grow all over the Cape and Islands.