Thursday’s 3 Things: a podcast, old recipes, and Lobster Rolls

I’m trying something new and calling it Thursday’s Three Things. Let’s just go ahead and create a hashtag for this: #Thurs3. On Thursdays, I’m going to talk about three things that I think are groovy right now. They don’t have to be about food, but today they are.

Local Mouthful podcast | southjerseylocavoreLocal Mouthful Podcast: Two of my food-writing friends, Joy Manning and Marisa McLellan launched a new podcast this week called Local Mouthful: Living the food life in Philadelphia and Beyond. Episode 101 covers Turkey Burgers, Dry July and a chat with a guest, local food blogger and freelance cookbook editor Peggy Paul Casella, about her blog Thursday Night Pizza.

I really enjoyed the first episode and felt it gave me some culinary inspiration. There will be new episodes each week. I’ll be tuning in again.


Catelli Duo's Lobster Roll | southjerseylocavore.comCatelli Duo’s Lobster Rolls: Catelli Duo is a restaurant in Voorhees with an impressive commitment to local foods. I always enjoy eating there. Yesterday, I had the chance to try their new lobster rolls made with Maine lobster. Oh, yum! I paired my lobster rolls with a glass of Benziger Sauvignon Blanc, and I would definitely recommend the pairing.

The lobster rolls are exclusive to patio diners (this weekend is supposed to be absolutely lovely and perfect for patio dining). You get two lobster rolls plus Old Bay chips for $12.

Ruth Reichl | southjerseylocavore.comRuth Reichl’s Vintage Gourmet Recipes: I love Ruth Reichl’s writing. I’ve devoured her memoirs and thoroughly enjoyed her first novel, Delicious! She wrote the novel after Gourmet magazine closed its doors. She had been the editor. She’s been sharing recipes and other fun nostalgia from vintage editions of Gourmet magazine on her blog recently, and it’s a lot of fun to see what passed for gourmet in the past. There are recipes that will make you laugh like vintage Frito’s recipes from 1951 and surprisingly ahead of their time recipes like an entire Chinese food menu, also from 1951.

It’s a lot of fun peaking through the years and seeing how our food, and our food writing, has evolved. (Photo of Ruth from Twitter)


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