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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".

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A taste of Greece and Rome at the University of Akron
Scholars at the University of Akron offer a banquet from the Hellenistic and Roman eras

Next week at the University of Akron they’ll be partying like it’s 400 BC.  Scholars of anthropology and classical studies are sponsoring the kind of dinner Plato might have reclined on a satin-pillowed couch to enjoy.  In today’s Quick Bite, WKSU’s Vivian Goodman goes gastronomically back in time for “A Taste of Greece and Rome.”
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Young Ohio farmers grow hope
A documentary at the Cleveland International Film Festival shows the plight and the passion of America's young farmers

A quiet revolution is changing America’s food culture, and our state is in the vanguard. A healthy appetite for local food puts Ohio in the top five for farmers’ markets. And according to the recent USDA Census of Agriculture, Ohio is No. 7 in the number of farms.  But growing food can be back-breaking work. We’re steadily losing farmland, and our farmers aren’t getting any younger. Tonight at the Cleveland International Film Festival, the documentary "FARMLAND" profiles a new generation of Americans struggling to stay on the farm in hard times. 

In today’s Quick Bite WKSU’s Vivian Goodman reports that young farmers in Northeast Ohio are just as challenged, and just as determined to succeed.
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From the Quick Bites larder: Extending the growing season with high tunnel greenhouses
Another look at how delicious greens endure the cold so you can buy them at the  winter farmers' markets

Today we're raiding the Quick Bites larder to rediscover how our winter farmers' markets manage to offer fresh greens even in these frigid times.
We visited the Countryside Conservancy's winter market back in February of 2012 for this story.
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Cleveland Whiskey takes a shot at making it big by making it fast
One of Northeast Ohio's newest distillers ages its whiskey for weeks not years

Saint Patrick’s Day also marks the first anniversary of a new Cleveland distillery with a float in the parade and party plans to follow. It’s a happy birthday for Cleveland Whiskey after selling 50,000 bottles in just its first year. In part two of Quick Bites’ look at local liquor, WKSU’s Vivian Goodman reports its firebrand founder is making waves with his new accelerated process for aging firewater.
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Drinking like a locavore
Northeast Ohio is rolling out the barrel for locally produced liquor

As St. Patrick’s Day approaches, the term “drinking responsibly” has a deeper meaning for those who insist on knowing where their food comes from. Locavores look to boost the local economy along with their spirits. And there are new ways to “drink local” now that craft distilling is catching on in Northeast Ohio. In the first of two Quick Bites on the region’s micro-distilleries, WKSU’s Vivian Goodman takes us to a maker of the apple brandy known as “applejack.”
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Poutine, Canada's favorite comfort food, crosses the border
You can get it in downtown Cleveland and now also at University Circle

UPDATE, OCT. 24 2014:
When our story first aired in February, it included a reference to plans for another location of WRAPZ near Cleveland State University. That site remains under construction.

A new University Circle restaurant with many healthy choices on its menu also features one dish that can frankly be described as a heart attack in a bowl. In today's Quick Bite, WKSU's Vivian Goodman discovers poutine.
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Ohio farmers consider their next steps now that the Farm Bill is law
Small and organic farmers made gains, but concerns remain that the food system still needs fixing

Ohio’s family farmers are hoping to harvest some benefits now that Congress has finally ploughed through the political impasse and the Farm Bill is law.

Those who shop for local and organically grown fruits and vegetables may also reap some gains. But as WKSU's Vivian Goodman reports in today's Quick Bite, there's still concern about growing inequities in the nation's food system.
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A Kent State chef's recipe for romance
Schwebel Room Executive Chef Michael Fiala shares the  Valentine's Day menu that won his wife's heart

Tonight, in kitchens everywhere, people in love are pinning their hopes on dinner.  Will this be the night good cooking melts his or her heart?  In the belief that professional cooks might have an unfair advantage in the game of love. WKSU’s Vivian Goodman found a chef for today’s Quick Bite who’s willing to play cupid and share his delicious secrets.
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Culinary educator Loretta Paganini pursues her passion at Sapore in Chesterland
Paganini's fine dining restaurant is on the campus of her cooking schools

The billowing soufflé of Cleveland’s restaurant revival is in danger of falling flat without a new influx of talent. Owners are desperate to get more well-trained cooks into their kitchens. But never fear, foodies. A veteran culinary educator has heard the call and is sending in reinforcements.
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Foraging, fishing, hunting, and cooking muskrat and squirrel with Hank Shaw
Blogger and author stops on a book tour to hunt and cook with Northeast Ohio fans

Today’s the close of hunting season in Ohio for squirrels, but it’s open season for muskrat till the end of next month. Why should lovers of good food care? A gourmet outdoorsman tells WKSU’s Vivian Goodman why in today’s Quick Bite.
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Italian-American chef promises authentic cuisine in Tremont
Dante Next Door will be Dante Boccuzzi's fifth new restaurant

One of Northeast Ohio’s top restaurateurs is about to get even busier. A recent trip to Italy has inspired Chef Dante Boccuzzi to open his fifth restaurant, bringing the traditional dishes of Florence, Siena, and Pisa to the Tremont neighborhood of Cleveland. In today’s Quick Bite WKSU’s Vivian Goodman reports on Boccuzzi’s tribute to his cultural heritage in a region with the nation's 8th largest Italian-American population.
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Kreplach, barley soup and more in the kitchen with Ruth Levine
Food memories of Cleveland's Holocaust survivor community

Wednesday night, in an old-world neighborhood of Cleveland, it’ll be like riding a time-machine back to the 1950s.  Specifically, to the dining rooms of those who fled Eastern Europe after World War II  to start new lives in Cleveland. For the retro dinner Chef Ruth Levine of Bistro 185 is planning, she raided her own rich memory banks.  And for today’s Quick Bite, she called WKSU’s Vivian Goodman over to the stove to watch her bring back the tastes and aromas of her childhood.
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Classic French cuisine in Shaker Heights is cooked and served by ex-convicts
Edwin's is a restaurant as well as a re-entry program for former prisoners

A swanky new Shaker Square restaurant serves classic French cuisine on crisp white tablecloths. Crystal sparkles, silver gleams  and the Grand Marnier souffle is as light as air at Edwin's. It may be the most talked-about new restaurant to open in Cleveland last year, for the food -- and the concept. It’s staffed entirely by ex-cons. WKSU’s Vivian Goodman goes inside for today’s Quick Bite.
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Heart attack turns Youngstown farmer's market manager into a vegetarian
It took two heart attacks before he radically changed his diet

If your new year’s resolution is to improve your diet, take Jim Converse’s story to heart.  He’s a former farmer and retired professor of agriculture who runs two farmers’ markets in Youngstown.   In today’s Quick Bite, WKSU’s Vivian Goodman reports that Converse thought his diet was healthy -- until his heart stopped working right.
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Fish fraud: the seafood you order is not always what you get
Chefs are on guard against crooked suppliers passing off cheap impostors for more valuable species

Fish is a holiday favorite for many families. In traditional Chinese cuisine, it’s considered the luckiest way to welcome the new year.  Out west where salmon is king, it’s always part of the celebration.  But at holiday time, and really ANY time, when it comes to seafood, what you see is not always what you get.
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No matter how you slice it, Ohio's cheese makes the cut
Artisan and farmstead cheese makers in Ohio are winning prizes and customers

It’s time for partiers to rock and cheese balls to roll.  Anyway you slice it, cheese is a holiday staple.  Americans buy 20 percent more of it during the season, but all year long Ohioans appetite for cheese has been ripening.
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