The Local Food Report

Latest Episodes:

Farmers, gardeners, and landscapers adapt as our climate changes Oct 01, 2026

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This summer, farmer Dave Dewitt of Truro told me he’s growing something I’ve always thought of as a southern crop — okra.

Scup as sashimi Sep 23, 2026

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Texture-wise, the fish was phenomenal. There was no “fishiness” at all. It had a delicate sweetness, like what you get at a sushi restaurant. It left a little aftertaste of ocean brine, like you walked into a seafood shop.

Preserving figs in a year of abundance Sep 17, 2026

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What to do when you get too many figs at once.

Tips for beginning mushroom hunters from a Wellfleet enthusiast Sep 10, 2026

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Looking for fungi with Alex Emmons.

One delicious crab Sep 03, 2026

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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 Aug 27, 2026

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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 Aug 20, 2026

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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.

The underappreciated Cornelian cherry Aug 20, 2026

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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.

A fizzy fermented drink made from leftover bread Aug 13, 2026

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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 40 years.

Remembering Wellfleet’s historic herring run Aug 06, 2026

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This week on the Local Food Report, we learn about Wellfleet’s historic herring run.