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<title>NCPR Topical RSS: Local Flavors</title>
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<description>Latest North Country Public Radio regional news by topic. Topic=local-flavors.</description>
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<title>Sharing a garden in Long Lake</title>
<link>http://www.northcountrypublicradio.org/news/story/20971/20121128/sharing-a-garden-in-long-lake</link>
<description><![CDATA[ (Nov 28, 2012) Long Lake Central School&apos;s community garden has been growing fresh food for the cafeteria for eight years.   It&apos;s been such a success that surplus produce from the garden this year has gone to the local food pantry.    As part of the project, students and staff are composting waste from meals, and veggies are incorporated into school lunches as much as possible. Teacher Becky Pelton works with local farmers, like Chris Thompson, to manage the school&apos;s community garden. She says the students and Long Lake gardeners grow a variety of veggies in the schoolyard garden, which has become a learning experience for the school. [<strong><a href="http://www.northcountrypublicradio.org/news/story/20971/20121128/sharing-a-garden-in-long-lake">full story</a></strong>]]]></description>
<pubDate>Wed, 28 Nov 2012 00:00:00 -0500</pubDate>
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<title>New law supported by craft brewers</title>
<link>http://www.northcountrypublicradio.org/news/story/20169/20120719/new-law-supported-by-craft-brewers</link>
<description><![CDATA[ (Jul 19, 2012) New York’s small craft brewers, and the farmers who grow hops and barley for them, are all raising a glass to a new law signed by Governor Cuomo yesterday. The law provides tax breaks for brewers. It allows breweries to have on-site beer tastings, and to sell their products at stores and restaurants. [<strong><a href="http://www.northcountrypublicradio.org/news/story/20169/20120719/new-law-supported-by-craft-brewers">full story</a></strong>]]]></description>
<pubDate>Thu, 19 Jul 2012 00:00:00 -0400</pubDate>
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<title>Into the woods for morel mania</title>
<link>http://www.northcountrypublicradio.org/news/story/19824/20120516/into-the-woods-for-morel-mania</link>
<description><![CDATA[ (May 16, 2012) Those who love edible wild mushrooms, cousins of the grocery store variety, also enjoy the annual spring hunt for one of the most elusive — the morel. May is morel month in the North Country.Todd Moe joined an outing of mushroom collectors at Paul Smiths College last spring. The group held a friendly contest to see who could find and pick the largest quantity of morels. By the end of the hunt it was clear you don&apos;t have to have to go out looking for morels with a meal in mind. Just learning to identify each mycological species is a challenge.A reminder about looking for edible mushrooms: even distinctive yellow morels have look-a-likes that are poisonous. The slightest doubt about a mushroom is warning enough not to eat it. [<strong><a href="http://www.northcountrypublicradio.org/news/story/19824/20120516/into-the-woods-for-morel-mania">full story</a></strong>]]]></description>
<pubDate>Wed, 16 May 2012 00:00:00 -0400</pubDate>
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<title>Raw milk and a favorite food: cheese</title>
<link>http://www.northcountrypublicradio.org/news/story/19006/20111226/raw-milk-and-a-favorite-food-cheese</link>
<description><![CDATA[ (Dec 26, 2011) This week, we&apos;re listening again to a series we produced this summer titled, &quot;Farmers Under 40&quot;, a look at the new generation of young farmers in the North Country.  The series also celebrates locally grown food: vegetables, fruit, meat and dairy.  So, what can you do with raw milk, besides drinking it? Think cheese. Inspired by Barbara Kingsolver&apos;s book, Animal, Vegetable, Miracle, Todd Moe found it&apos;s pretty easy to make delicious soft cheese, with no special equipment and just a few key ingredients. He starts with a gallon of raw milk. Forty-five minutes later, he&apos;s got a softball sized piece of home made mozzarella. It begins on the farm... [<strong><a href="http://www.northcountrypublicradio.org/news/story/19006/20111226/raw-milk-and-a-favorite-food-cheese">full story</a></strong>]]]></description>
<pubDate>Mon, 26 Dec 2011 00:00:00 -0500</pubDate>
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<title>A canning swap to stock up for winter</title>
<link>http://www.northcountrypublicradio.org/news/story/18866/20111201/a-canning-swap-to-stock-up-for-winter</link>
<description><![CDATA[ (Dec 1, 2011) The harvest seems like a long time ago.  But lots of people are still savoring the fruits of the garden with a technique as old as their great-grandparents.Canning and preserving fruits and vegetables is enjoying a revival, thanks to the burgeoning foodie and locavore movements.A group of canners got together in Canton recently to barter and diversify their winter larder.  As David Sommerstein reports, they make the old-fashioned…cool. [<strong><a href="http://www.northcountrypublicradio.org/news/story/18866/20111201/a-canning-swap-to-stock-up-for-winter">full story</a></strong>]]]></description>
<pubDate>Thu, 01 Dec 2011 00:00:00 -0500</pubDate>
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<title>Potsdam Food Co-op&apos;s sweetest event raises dough</title>
<link>http://www.northcountrypublicradio.org/news/story/18858/20111201/potsdam-food-co-op-apos-s-sweetest-event-raises-dough</link>
<description><![CDATA[ (Dec 1, 2011) The Potsdam Food Co-op will hold its 14th annual Baking Contest and Silent Auction this Sunday in the Co-op&apos;s Carriage House Bakery.  You can sample some of the homemade holiday confections and savory treats and then vote on your favorites.  Proceeds from the silent auction will go to Potsdam Neighborhood Center.  Todd Moe spoke with Lynn Clarke-Stone who&apos;s coordinating this season&apos;s event. [<strong><a href="http://www.northcountrypublicradio.org/news/story/18858/20111201/potsdam-food-co-op-apos-s-sweetest-event-raises-dough">full story</a></strong>]]]></description>
<pubDate>Thu, 01 Dec 2011 00:00:00 -0500</pubDate>
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<title>Rochester microbrewery gains national attention</title>
<link>http://www.northcountrypublicradio.org/news/story/18832/20111125/rochester-microbrewery-gains-national-attention</link>
<description><![CDATA[ (Nov 25, 2011) Craft beer has proven recession-proof.  With sales climbing as the overall beer market remains flat, a pair of friends decided to turn a hobby into a business.  As the Innovation Trail&apos;s Zack Seward reports, Rochester&apos;s newest microbrewery is now getting national attention. [<strong><a href="http://www.northcountrypublicradio.org/news/story/18832/20111125/rochester-microbrewery-gains-national-attention">full story</a></strong>]]]></description>
<pubDate>Fri, 25 Nov 2011 00:00:00 -0500</pubDate>
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<title>Health officials, local leaders spar over chili cook-offs</title>
<link>http://www.northcountrypublicradio.org/news/story/17156/20110215/health-officials-local-leaders-spar-over-chili-cook-offs</link>
<description><![CDATA[ (Feb 15, 2011) The cancellation of two chili cook-offs in St. Lawrence County this month is prompting a clash with local health officials.  Many community groups rely on food-related events for their fundraising.The state health department says it’s trying to work with those groups to prevent food borne disease while letting the show go on.  But some local leaders say the rules are arbitrary and too onerous to follow.  As David Sommerstein reports, state lawmakers are stepping in to seek a compromise. [<strong><a href="http://www.northcountrypublicradio.org/news/story/17156/20110215/health-officials-local-leaders-spar-over-chili-cook-offs">full story</a></strong>]]]></description>
<pubDate>Tue, 15 Feb 2011 00:00:00 -0500</pubDate>
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<title>Heard Up North: &quot;Snert&quot;</title>
<link>http://www.northcountrypublicradio.org/news/story/17067/20110131/heard-up-north-quot-snert-quot</link>
<description><![CDATA[ (Jan 31, 2011) Mention skating the Rideau Canal and it&apos;s hard to not think of Beavertails. But there are other comfort foods associated with outdoor skating. In the Netherlands one would be &quot;snert.&quot; That&apos;s Dutch pea soup, thick enough to stand a spoon and considered even better a day or so after it&apos;s made.Snert is an old stand-by for some, for others it&apos;s a brand new experience. Tracey Boyd copied an expert and finally got the hang of it, in time to feature hot snert at a busy fund-raising booth for last Saturday&apos;s &quot;Skate the Lake&quot; event in Portland, Ontario. She&apos;s today&apos;s Heard Up North. [<strong><a href="http://www.northcountrypublicradio.org/news/story/17067/20110131/heard-up-north-quot-snert-quot">full story</a></strong>]]]></description>
<pubDate>Mon, 31 Jan 2011 00:00:00 -0500</pubDate>
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<title>A canning swap to stock up for winter</title>
<link>http://www.northcountrypublicradio.org/news/story/16919/20110103/a-canning-swap-to-stock-up-for-winter</link>
<description><![CDATA[ (Jan 3, 2011) The harvest seems like a long time ago.  But lots of people are still savoring the fruits of the garden with a technique as old as their great-grandparents.Canning and preserving fruits and vegetables is enjoying a revival, thanks to the burgeoning foodie and locavore movements.A group of canners got together in Canton recently to barter and diversify their winter larder.  As David Sommerstein reports, they make the old-fashioned…cool. [<strong><a href="http://www.northcountrypublicradio.org/news/story/16919/20110103/a-canning-swap-to-stock-up-for-winter">full story</a></strong>]]]></description>
<pubDate>Mon, 03 Jan 2011 00:00:00 -0500</pubDate>
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<title>Celebrating a &quot;local&quot; Thanksgiving</title>
<link>http://www.northcountrypublicradio.org/news/story/16708/20101122/celebrating-a-quot-local-quot-thanksgiving</link>
<description><![CDATA[ (Nov 22, 2010) Thanksgiving  can be a great opportunity to savor a real harvest meal, even given the North Country&apos;s growing season. Martha Foley and Cooperative Extension&apos;s Amy Ivy inventory the menu possibilities. (And it isn&apos;t all root vegetables!) [<strong><a href="http://www.northcountrypublicradio.org/news/story/16708/20101122/celebrating-a-quot-local-quot-thanksgiving">full story</a></strong>]]]></description>
<pubDate>Mon, 22 Nov 2010 00:00:00 -0500</pubDate>
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<title>Eating and talking local food</title>
<link>http://www.northcountrypublicradio.org/news/story/16435/20101004/eating-and-talking-local-food</link>
<description><![CDATA[ (Oct 4, 2010) Some of the region&apos;s farmers and chefs will gather tonight in Antwerp to showcase locally raised food and offer a free tasting of gourmet dishes.   Families are invited to come learn about where they can purchase locally produced meats, veggies, fruit, cheeses, wine, honey and more.   Todd Moe talks with Sue Rau, of North Country Grown Cooperative, about tonight&apos;s &quot;Farm to Market&quot; event and her coop, which began five years ago. [<strong><a href="http://www.northcountrypublicradio.org/news/story/16435/20101004/eating-and-talking-local-food">full story</a></strong>]]]></description>
<pubDate>Mon, 04 Oct 2010 00:00:00 -0400</pubDate>
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<title>Local food: Farm2Fork Festival in Saranac Lake</title>
<link>http://www.northcountrypublicradio.org/news/story/16204/20100826/local-food-farm2fork-festival-in-saranac-lake</link>
<description><![CDATA[ (Aug 26, 2010) &quot;Going local&quot; is a subject you&apos;ve heard about many times in the last few years.  You can&apos;t celebrate &quot;local&quot; without talking about food.   Todd Moe visited a community garden in Saranac Lake and talked to Green Circle founder Gail Brill about the upcoming &quot;Farm2Fork Festival&quot; on September 4th in Riverside Park.  The event will include workshops, cooking demonstrations and, of course, a chance to eat locally grown food. [<strong><a href="http://www.northcountrypublicradio.org/news/story/16204/20100826/local-food-farm2fork-festival-in-saranac-lake">full story</a></strong>]]]></description>
<pubDate>Thu, 26 Aug 2010 00:00:00 -0400</pubDate>
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<title>Wild about cheese</title>
<link>http://www.northcountrypublicradio.org/news/story/16061/20100804/wild-about-cheese</link>
<description><![CDATA[ (Aug 4, 2010) Cheese will be the topic of a series of lectures around the region this month.  The authors of the new book, The Summer of a Thousand Cheeses, will share their love of cheese and what they learned during four years of research.   Russ Hall and Peg Rooney met cheesemakers, breathed the aromas in cheese shops and made many different cheeses in their kitchen.  Hall and Rooney were early fans of New York cheddars and cheese curds.  They spoke with Todd Moe about their book, and what they call the “Adirondack Crescent”. [<strong><a href="http://www.northcountrypublicradio.org/news/story/16061/20100804/wild-about-cheese">full story</a></strong>]]]></description>
<pubDate>Wed, 04 Aug 2010 00:00:00 -0400</pubDate>
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<title>Heard Up North: The Oreo cookie, fried</title>
<link>http://www.northcountrypublicradio.org/news/story/16037/20100730/heard-up-north-the-oreo-cookie-fried</link>
<description><![CDATA[ (Jul 30, 2010) It’s county fair season in the North Country.  And that means it’s also fried food season.  Fried dough, French fries, funnel cakes.  At the Lewis County fair last week in Lowville, David Sommerstein bumped into some “X-treme” frying: fried oreo cookies.  He sent this Heard Up North. [<strong><a href="http://www.northcountrypublicradio.org/news/story/16037/20100730/heard-up-north-the-oreo-cookie-fried">full story</a></strong>]]]></description>
<pubDate>Fri, 30 Jul 2010 00:00:00 -0400</pubDate>
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<title>Keeping in touch with The Garden Plot</title>
<link>http://www.northcountrypublicradio.org/news/story/16022/20100723/keeping-in-touch-with-the-garden-plot</link>
<description><![CDATA[ (Jul 23, 2010) NCPR and TAUNY, Traditional Arts in Upstate New York, have been keeping track of gardens across the North Country in a project we call The Garden Plot. At midsummer, our plot has grown, just like the gardens we&apos;ve been watching. Martha Foley talks with TAUNY&apos;s Jill Breit about what we&apos;ve learned from gardeners about growing vegetables and collaborating on the internet. [<strong><a href="http://www.northcountrypublicradio.org/news/story/16022/20100723/keeping-in-touch-with-the-garden-plot">full story</a></strong>]]]></description>
<pubDate>Fri, 23 Jul 2010 00:00:00 -0400</pubDate>
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<title>Brew fest brings beer makers and beer lovers together</title>
<link>http://www.northcountrypublicradio.org/news/story/16014/20100722/brew-fest-brings-beer-makers-and-beer-lovers-together</link>
<description><![CDATA[ (Jul 22, 2010) One of the highlights of Burlington&apos;s summer is the yearly &quot;brewfest&quot; on the waterfront. It brings brewers and beer fanciers together for a big, cheery, Canadian-American party. As Angela Evancie found, there&apos;s serious tasting going on, with some unexpected elements. [<strong><a href="http://www.northcountrypublicradio.org/news/story/16014/20100722/brew-fest-brings-beer-makers-and-beer-lovers-together">full story</a></strong>]]]></description>
<pubDate>Thu, 22 Jul 2010 00:00:00 -0400</pubDate>
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<title>Canadian brings a European sensibility to the &quot;new&quot; eat local movement</title>
<link>http://www.northcountrypublicradio.org/news/story/16006/20100721/canadian-brings-a-european-sensibility-to-the-quot-new-quot-eat-local-movement</link>
<description><![CDATA[ (Jul 21, 2010) Last week, David Sommerstein reported that a shortage of meat cutters and slaughterhouses is a limiting factor in the growing trend to eat local. He visited New York State’s only certification program for butchers, at SUNY Cobleskill. (see link below)Turns out Americans across the country are learning the details about how their meat is butchered. Many self-described foodies are taking classes where they work with experienced butchers, donning aprons and using cleavers, saws and hatchets to cut up slaughtered pigs and other animals.Organizers say the classes indicate the public&apos;s growing interest in how the food they eat affects their health and the planet. They say that interest is driving more people to shop at farmers markets and even raise chickens in their backyards.Canadian chef Steve Mitton, co-owner and head chef of Murray Street Restaurant in Ottawa’s Byward Market, is part of that broad culinary movement.Mitton&apos;s kitchen combines creativity with efficiency, using techniques he learned from butchers in Germany, where eat local is nothing new. He told Lucy Martin his apprenticeship was kind of an accident. [<strong><a href="http://www.northcountrypublicradio.org/news/story/16006/20100721/canadian-brings-a-european-sensibility-to-the-quot-new-quot-eat-local-movement">full story</a></strong>]]]></description>
<pubDate>Wed, 21 Jul 2010 00:00:00 -0400</pubDate>
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<title>Heard Up North: divine bovines</title>
<link>http://www.northcountrypublicradio.org/news/story/15989/20100720/heard-up-north-divine-bovines</link>
<description><![CDATA[ (Jul 20, 2010) The town of Essex, along Lake Champlain, is one of those bucolic spots in  the North Country with views of the lake, blue-gray mountains and rolling green pastures.  Kristin and Mark Kimball run Essex Farms, a sustainable farm where they do most of the work with teams of draft horses instead of tractors.  They run a CSA and raise pasture-fed cows, chickens, pigs, bees and immense fields of veggies.  We visit the farm&apos;s bovine beauties for today’s Heard Up North. [<strong><a href="http://www.northcountrypublicradio.org/news/story/15989/20100720/heard-up-north-divine-bovines">full story</a></strong>]]]></description>
<pubDate>Tue, 20 Jul 2010 00:00:00 -0400</pubDate>
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<title>Good Eats at Lake Placid BBQ Festival</title>
<link>http://www.northcountrypublicradio.org/news/story/15991/20100719/good-eats-at-lake-placid-bbq-festival</link>
<description><![CDATA[ (Jul 19, 2010) Hot and spicy was the order of the day at the Lake Placid 5th annual I Love Barbecue Festival to benefit the Shipman Youth Center. Competitors braved high temperatures for three days as they cooked up some delicious meat. Sarah Harris visited the festival, sampled delectable barbecued chicken and has our story. [<strong><a href="http://www.northcountrypublicradio.org/news/story/15991/20100719/good-eats-at-lake-placid-bbq-festival">full story</a></strong>]]]></description>
<pubDate>Mon, 19 Jul 2010 00:00:00 -0400</pubDate>
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