Local Food Journey

arugula, asparagus, beets, broccoli, cabbage, carrots, chard, corn, fava beans, garlic scapes, kale, lettuce, mushrooms, oregano, parsley, radishes, rhubarb, scallions, spinach, squash, strawberries, thyme, tomatoes, zucchini

All Posts by Christina Barkanic

Easter Ham

Easter is just a few days away, and traditionally, most families feast on ham on this holiday. While the grocery store may seem like a convenient place to purchase your main course, those hams have probably been shipped across the country in plastic. Perhaps you should rethink your vendor this year.

Continue Reading: Easter Ham

Posted by Christina Barkanic on 04/20, 2011 at 01:06 PM

Asparagus and Artichoke Dip

Now that April is upon us, it means that asparagus is coming into season! This dip is a quick and easy way to utilize this versatile vegetable.

Continue Reading: Asparagus and Artichoke Dip

Posted by Christina Barkanic on 04/06, 2011 at 02:40 PM

Parsnip Soup

It’s almost April, and spring foods like green peas and asparagus are just around the corner. However, until the cold weather leaves for good, keep warm with a bowl of parsnip soup. This root vegetable is closely related to the carrot with a distinct sweet and butter flavor, which is ideal for this hearty soup.

Continue Reading: Parsnip Soup

Posted by Christina Barkanic on 03/29, 2011 at 01:28 PM

Café Lemont

In the small town of Lemont, just minutes outside of State College, sits an enchanting Victorian house that is home to Café Lemont. With its inviting front porch and charming exterior, Café Lemont had exceeded our expectations before we entered.

Continue Reading: Café Lemont

Posted by Christina Barkanic on 03/25, 2011 at 02:35 PM

Comments (0) | Permalink | Tags: coffee | restaurant |

Pesto and Prosciutto Pizza

Try homemade pizza tonight in place of delivery. It will be hot out of the oven in the same amount of time a cardboard box could arrive on your doorstep—and it’s much more satisfying.

What are your favorite pizza toppings?

Continue Reading: Pesto and Prosciutto Pizza

Posted by Christina Barkanic on 02/15, 2011 at 11:37 AM

Valentine’s Day Dinner Ideas in State College

Are you still looking for a way to spoil your sweetheart this Valentine’s Day? Why not dine out at a local restaurant that promises to serve fresh, seasonal food in a romantic setting?

Continue Reading: Valentine’s Day Dinner Ideas in State College

Posted by Christina Barkanic on 02/11, 2011 at 03:21 PM

Comments (0) | Permalink | Tags: restaurant | holiday |

Farming for the Future

I had the pleasure of attending my first PASA (Pennsylvania Association for Sustainable Agriculture) Conference at the Penn Stater last Friday. Farmers and environmentalists mingled with chefs and artists. Tables displayed everything from cheeses and jams to knitted socks and baby chicks. This place had it all – an energetic community with a common purpose: to farm with our futures in mind.

Continue Reading: Farming for the Future

Posted by Christina Barkanic on 02/10, 2011 at 05:44 PM

Comments (0) | Permalink | Tags: events |

Ravioli Soup

There’s nothing more satisfying than a tasty soup to warm up a cold, snowy day. This flavor-packed soup will definitely do the trick, not to mention, it’s very simple to make!

Continue Reading: Ravioli Soup

Posted by Christina Barkanic on 02/03, 2011 at 12:55 PM

Pork Chop Saute with Balsamic-Dried Plum Sauce

Pork is a great substitute for traditional chicken dishes that can get repetitive and boring. For this dish, garlic, shallots, and dried plums (which add a sweet zest to the sauce) compliment each other and are absorbed by the pork chops. This is a quick and easy recipe that will please all!

Continue Reading: Pork Chop Saute with Balsamic-Dried Plum Sauce

Posted by Christina Barkanic on 01/31, 2011 at 02:51 PM

Page 1 of 1 pages

Basic Search

Support Provided By

Seasonal Recipes

Food Stories from NPR

The Great Charcoal Debate: Briquettes Or Lumps?

May 24, 2013

Does the kind of charcoal you use really make a difference when it comes to grilling up a tasty steak or other food on the grill? Yes — but deciding which one to use depends on what you're after. Both briquettes and lump charcoal — aka "natural" hardwood charcoal — have their advantages and disadvantages.

Reinventing Farming For A Changing Climate

May 24, 2013

Scientists say climate change could increase pests and weeds, lengthen growing seasons and turn dry soil to dust. Farmers are already on the offensive, adopting no-till cropping methods to conserve water and experimenting with different seeds. And scientists are using a technique called gene silencing to develop new crops--without tinkering with the plants' DNA.

A Seat At The Table With The 'Queen Of Creole Cuisine'

May 24, 2013

Leah Chase's restaurant in New Orleans has served the likes of Thurgood Marshall, Sarah Vaughn and Duke Ellington. Now the legendary chef has earned the Ella Brennan Lifetime Achievement in Hospitality Award. Host Michel Martin speaks with Chase about her latest accomplishment.

Support WPSU. Shop Amazon.

We rely upon your support to help provide our community with quality public media. WPSU will receive revenue shares when you make purchases from Amazon through links on our website. There is no extra cost to you.