MOUTHY

Piper talks with Chef Andrea Ruesing about how she has “pivoted” to school lunch and what she’s thinking about the future of the restaurant industry.

Check out this great list of things you can do curated by the team at Campaign Zero Immediate Actions Here is another great list compiled by CivilEats    Want to See Food and Land Justice for Black Americans? Support These Groups. Support the movement in the pacific northwest Donate  To The Black Food Sovereignty Coalition  Don't Listen to me listen to all these smart people  Pod Save The People Archives http://www.racistsandwich.com/ https://www.allmyrelationspodcast.com/Listen to '1619,' a Podcast From The New York Timeshttps://lynchinginamerica.eji.org/listenJustice in AmericaCode SwitchAbout – Scene on 

Listen up as Piper mouths off about sneaky socializing and then she is joined in conversation with MOUTHY intern Caley Moon as they discuss eating together and more...

This week Piper takes more listener questions this time about Meat!  Check outGood Meat Project SwitchboardReadU.S. Meat Supply Is 'Perilously Close' To A Shortage, CEO WarnsHow to save farmers from extinction | Julia Niiro | TEDxPortlandFood Distribution 101: What Happens When the Food Supply is Disrupted by a Pandemic Click OnCSAware https://www.csaware.comBarn2Door https://www.barn2door.com/Cropolis https://cropolis.co/Food4aAll https://www.food4all.com/sell-food-online-csa-software/Grazecart https://www.grazecart.comHarvie https://www.harvie.farm/Local Food Marketplace https://home.localfoodmarketplace.com/Local Line https://site.localline.ca/Shopify https://www.shopify.com/Good Meat Project Switchboard 

if you're looking for delicious and dependable recipes, check out The Grand Central Baking Book, which I authored,  featuring amazing Grand Central classics and some family favorites for home baking.  You can purchase from any Grand Central Cafe or online from  Bookshop: Buy books online. Support local bookstores.

Piper talks with Trudy Tolivar, Executive Director of Portland Farmers Market about who should feed us in the time of a global pandemic.Learn MoreIf you want to learn about all the way Farmers Market across country are reacting to the crisis check out the Farmers Market Coalition: Home. ShopIf you're healthy, mask-up the family's best shopper and head to the local market.  Not only will these vegetables be safe, they will last longer. Check the article from Civil EatsHow to Support Farmers and Safely Shop at Farmers' Markets. And to stay up to date on how Trudy and her team are insuring that your local produce is safe go to Portland Farmers Market.

Listen to Piper as she mouths off with Professor and Cookbook, Professor, speaker and dumpling diplomat Darra Goldstein. https://darragoldstein.com/ Order Her New Book, I promise you will never look at Russia the same againhttps://bookshop.org/books/beyond-the-north-wind-russia-in-recipes-and-lore-a-cookbook/9780399580390

Listen up as Piper is joined by Katherine Duembling @cookwithwhatyouhave to talk about Cooking in the Time of Coronavirus.   

We’re back with season 2! In this episode Piper digs in to the world of diet culture and intuitive eating with dietician Greta Jarvis.

Chef Cathy Whims on why simple food is good and what we should expect from "sleepover pasta."

Listen to Episode 7, where Piper sits down with land-use planner Megan Horst to discuss Big Ag and get answers to the question "Who owns all the farmland in America?" A new MOUTHY episode is coming soon!

Wrap up 2019 with this classic MOUTHY episode, where Piper mouths off with rancher Cory Carman about the environmental benefits of responsible ranching, and how eating regenerative grass-fed beef ups your flavor game. Yes, you can have your cheeseburger and eat it too!

Piper mouths off about food access and takes the ax to the argument that well-grown organic food is for elitists. She's joined by dietitian and professor of public health Betty Izumi.

Piper mikes-up for the first MOUTHY Live show. The featured guests are Salmon King Catering's Brigette and Sean McConville, members of the Confederated Tribes of Warm Springs and the Nez Perce Tribe. They share their story, expertise and delicious food.

Piper gets into the kitchen to prepare a delicious chicory salad. Bitter is better, especially when paired with matchsticks of sweet, crunchy apple. 

Piper mouths off about the bitter beauty of chicory, a versatile vegetable that's poised to be the new kale. She sits down with chicory-forward farmers Siri Erickson-Brown and Jason Salvo to talk about this delicious winter crop.

Piper gets into the kitchen with Lola to cook up Umi Organic's noodle and miso- sesame sauce kit with roasted vegetables. Flipping delicious!

Piper mouths off about the hidden costs of cheap, crappy food. Then she sits down with Umi Organic founder Lola Milholland to talk about her best practices for food production, including using local ingredients, paying employees a livable wage and producing delicious fresh ramen.

Listen to our very first episode, where Piper mouths off about the mistreatment of bread in this country, from the sorry loaves lining grocery store shelves to the way we make the eating of bread a moral issue. Her guest is baker Laura Ohm from Grand Central Bakery.

Piper gets Mouthy with Jacob Valentine of Feed the Mass, his nonprofit cooking school, about how learning to cook gives people agency beyond the kitchen.

Piper and Jacob get into the kitchen and demonstrate how easy it is to make fresh, delicious ramen noodles.

What is a community supported fishery (CSF), and how can that model bring protein to our plates year round? Piper road trips to the fishing port of Ilwaco, Washington, to find out. 

Fishmonger Lyf Gildersleeve of Flying Fish Company speaks with Piper about why you should be a pain in the ass when it comes to knowing where your fish are from--and about the politics and production of our domestic fisheries.

Piper mouths off about making peace with the meat you eat--and the importance of eating good meat. Her guest Camas Davis, founder of the Portland Meat Collective and author of Killing It: An Education, talks about her trajectory from journalism to butchery.

Piper mouths off about the delicious importance of using fewer and better ingredients, how she curbed her bechamel habit and why good pasta matters. Her guest Cathy Whims, owner of Nostrana, walks through the basics of classic Italian pasta.   

Piper mouths off about local land and locavore eating, and she asks the question "Who owns all our green acres?" Land use planner and PhD Megan Horst joins her to discuss the urban growth boundary and the big picture of farmland ownership in America.

Piper mouths off about the "Old Booze Network" vs. women distillers, and the challenges of drinking locally. Jill Kuehler of Freeland Spirits joins Piper for a conversation about gin--and they enjoy a drink or two.

Piper gets mouthy about how painful it is to shop outside of her food bubble--because the modern grocery store is so full of crap staples like frozen dinners and "boxaroni and cheese." Katherine Deumling of Cook With What You Have joins piper to talk about stocking a larder and using what's on hand in the kitchen. And, you will be introduced to the fried-rice template.

Piper mouths off about the importance of seed breeding for plant resilience, the environment, nutrition, local economies and, highest on the rant list, flavor. Seed shero Lane Selman of the Culinary Breeding Network joins Piper to talk about working with chefs and farmers to put more delicious food on our plates.

Piper mouths off about why grass-fed beef is actually great for the environment and how--despite what the fascist-in-chief says--we can have our cheeseburgers and eat them too. Her guest is Cory Carman of Carman Ranch. After enjoying the episode, watch this excellent video on land restoration from the Savory Institute. And as always, find recipes and blogs on mouthypod.com.

Piper mouths off about eating vegetables in season, why she loves her CSA share, and what makes bagged greens flimflam food. Her guest is Laura Masterson, owner of 47th Avenue Farm in Portland, Ore.

Piper mouths off about the difference between faux American loaves and real hearth-baked bread, and why vilifying and eschewing the staff of life reeks of privilege. Her guest is Grand Central Bakery's Product Director and long-time "bread-ist," Laura Ohm.