Savor

William Smith

Summer flavors are in full swing, and some of the foods growing around us are beginning to ripen.  We celebrate fruit in this month's edition of Savor, our food segment. 

Will Smith returns with tales of the care and preparation of stone fruits, including a recipe for grilled peaches with vanilla cream (below). 

And we get some tips on fruit preservation from the Southern Oregon Research and Extension Center. 

William Smith

Food comes from the grocery store, right?  True up to a point, but it has origins that go way beyond the store shelves. 

And Rogue Valley Farm to School works to make sure children understand the true sources of food.  This month's edition of Savor, our food segment, features our regular partner, food stylist Will Smith, with Sheila Carder, RVF2S Executive Director. 

William Smith

We admit to thinking about dessert while we start a meal.  So it's always right up our alley when discussions of food turn to sweeter offerings. 

Those include honey, featured this weekend (May 18th) at the Oregon Honey & Mead Festival in Ashland.  Will Smith, our partner for a monthly food segment we call Savor, returns to take up the subject.  Festival boss Sharon Schmidt also visits.

And we bring in another guest, Marla Bull Bear, who runs a honey-making project with young people at the Lakota Youth Development Project

Miroslav Bendik, CC BY-SA 3.0, https://commons.wikimedia.org/w/index.php?curid=71794314

Food comes to us from a lot of places on the planet.  But we assume most of those places are actually in the business of agriculture, not, say, the sidewalks of Oakland, California. 

But Oakland is exactly one of the places where researchers found edible greens growing wild.  And even though some of the surroundings--residential and industrial--were a bit bleak, the plants didn't seem to care. 

Even plants grown in soil with potential contaminants could be washed and safely eaten. 

William Smith

Oregon forests have a reputation for growing gigantic trees.  Which often overlooks another product of the very same forests, often at the base of the very same trees: mushrooms. 

The woods abound with delectable varieties that can be found and picked with just a little effort.  We focus on mushrooms in this month's edition of our food segment, Savor. 

Louis Jeandin, who owns a business called Mushrooms All Year, is our guest. 

William Smith

One of the features of the "eat local" movement has been an urging to get to know the farmers who grow your food.  But not all local foods involve farmers. 

Confused?  Food still grows wild, despite the overwhelming presence of agriculture.  And this month's edition of our food segment, Savor, takes in the great variety of foods available by foraging in the woods. 

Our partner, food stylist Will Smith, is out of town this month.  But we welcome Chef Josh Dorcak of MÄS, which offers a tasting menu of local delights. 

William Smith

The groundhog has come and gone, the Valentine gifts are half-eaten or starting to wilt, and the rain is coming in buckets. 

What food could dispel the mid-winter gloom?  Citrus!  Will Smith, our partner for the Savor food segment, says the brightly colored orbs definitely raise the spirits. 

Geoffrey Stewart, the produce buyer at the Ashland Food Coop, visits with talk of varieties. 

Savor: Making The Most Of Meat

Jan 17, 2019
William Smith

Even people who eat meat and enjoy it immensely can have a few pangs of conscience about it.  It's nice to know that the animals we eat didn't suffer in life or its end. 

This month's edition of Savor, our food segment, brings food stylist Will Smith back into the studio.  We talk about hearty meat dishes for mid-winter.

Wikimedia

Maybe it's because our live broadcast falls between breakfast and lunch, but we like talking about food.  In fact, we like it enough to launch a regular local segment about food.  It starts here... under the name "Savor." 

The segment features a new partner: food aficionado William Smith.  And a guest: Regan Emmons of the Rogue Valley Food System Network

They get into some of the details of getting more locally-sourced food into our diets, especially in Thanksgiving dinner.