farm-to-table

As the farm-to-table movement caught on nation-wide, a cohort of farmers, chefs, and organizers put in the legwork to make local food possible here in New Hampshire. 

This week on Word of Mouth, we trace the history of local food in the state, and we address a listener's question: How can you distinguish real, authentic local food from the dizzying display of marketing gimmicks? 

We also hang out with a local arts collective on the seacoast, and we sit down with National Book Award-winning poet Frank Bidart. 

Sandra via Flickr CC / https://flic.kr/p/jFBvc4

When we were growing up, eggs were eggs - packed by the dozen in cardboard cartons, consumers weren't all that picky about what they were taking home.  Walk into a grocery store today... And the choices are overwhelming. Today we decode grocery store egg labels.

Plus, a look at an app designed to split restaurant bills by inequality of wages based on gender and race.

Chris Jensen for NHPR

At this time of year farms across the state are brimming with corn and tomatoes, zucchini and beans.  And if you stop by one of those farms to pick up some of that fresh produce it’s then up to you to find a way to prepare it at home.  But at Ski Hearth Farm in Sugar Hill you can pick up dinner such as new potatoes with season pesto; chilled chickpea-tahini soup and a salad, all ready to go.

Davis and Tina Mangold recently bought the well-known farm once owned by Sel Hannah. And it was their idea to start preparing carry out dinners.