Last Chance Foods covers produce that’s about to go out of season, gives you a heads up on what’s still available at the farmers market, and tells you how to keep it fresh through the winter. Each week, WNYC host Amy Eddings chats with farmers, chefs, and food writers to get the story behind the food.

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A Kid-Friendly Fruit for Healthy Eating

Friday, June 20, 2014

Getting kids in the South Bronx to eat fresh, healthy food can be a challenge, but Coqui the Chef founder Tania Lopez has a secret weapon: avocados. Try her kid-friendly recipe for guacamole.

Recently in Last Chance Foods

How to Get Your Hoof In the Door and Other Farm Business Marketing Tips

Friday, January 30, 2015

Native New Yorker Ruby Metzner didn't know a thing about farming. But she used her marketing skills to develop a thriving pig farm.

Comments [7]

If You Think Manhattan is Pricey, Try Buying Farmland Near New York City

Thursday, January 29, 2015

Farmland in lower Hudson River counties like Columbia County can go for $7,000 to $10,000 an acre, too pricey for beginning farmers. Rental agreements and land conservancies can help.

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If You're Looking for a Place to Farm — Start by Looking Up

Wednesday, January 28, 2015

All you need to start a farm in New York City is the right roof.

Comments [4]

Learning to Farm: Resources

Tuesday, January 27, 2015

Ready to trade your metrocard for a wheelbarrow? Here’s a list of resources to help you gain the skills, find land, scale up and buy the farm. Happy hoeing.

Comments [3]

Last Chance Foods: A Kid-Friendly Fruit for Healthy Eating

Friday, June 20, 2014

Getting kids in the South Bronx to eat fresh, healthy food can be a challenge, but Coqui the Chef founder Tania Lopez has a secret weapon: avocados. Try her kid-friendly recipe for guacamole.


Last Chance Foods: Radishes Are the Real Fast Food

Friday, June 13, 2014

Radishes are fast to grow, fast to prepare, and delicious. Gabrielle Langholtz, author of The New Greenmarket Cookbook, explains why they provide instant gratification for farmers and cooks alike.


Last Chance Foods: Behold the Power of the Pea

Friday, June 06, 2014

Cookbook authors Brent Ridge and Josh Kilmer-Purcell, aka "The Fabulous Beekman Boys," explain why those peas at your farmers market might be less sweet than what's in the frozen foods section of your grocery store. They also share their recipe for spring pea soup. 


Last Chance Foods: Foraging for One of the World's Healthiest Greens

Friday, May 30, 2014

Lambsquarters is a cousin to quinoa and one of the world's most nutritious foods — and it might even be growing in your neighborhood park. Forager Ava Chin explains how to identify the green and shares her recipe for lambsquarters ricotta pie. 

Comments [8]

Last Chance Foods: Eat a Cricket, Save the Planet

Friday, May 16, 2014

Chirp, chirp... chomp. Could crickets be the protein of the future? Six Foods founder Rose Wang explains why the little critters could secure our future on Earth. And they don't taste half bad, either.

Comments [5]

Last Chance Foods: An Easy, Egg-centric Meal

Friday, May 09, 2014

Do you have some ailing asparagus or sad chard in your fridge? New York Times columnist Martha Rose Shulman suggests combining those vegetable with eggs to make a hearty frittata. Check out her basic recipe and variation for Frittata with Asparagus, Fresh Peas, Tarragon, and Chives.


Last Chance Foods: Say Yes to Nopales

Thursday, May 01, 2014

They're spiky on the outside, but they have a heart of slime — nopales are a Mexcian favorite that can be found in grocery stores and bodegas throughout the city. Food writer Lesley Téllez shares advice on how to shave off the spines, unleash the ooze, and cook up some tasty stuffed nopales. 


Recipe: Easter Wheat Pie

Friday, April 25, 2014

We're a little late to the game on this, but it still sounds tasty, so we're calling this a "Past Chance Foods" recipe for Easter Wheat Pie.


Last Chance Foods: Forget the Midwest, Wheat Finds a Home in Long Island

Friday, April 25, 2014

Rolling wheat fields are taking root in Amagansett, Long Island. Farmers Katie Baldwin and Amanda Merrow explain why they started growing wheat in the Northeast and share their recipe for Simple Spring Wheat Berry Salad.

Comments [1]

Last Chance Foods: Flowers You Can Eat

Thursday, April 17, 2014

Violas aren't just musical instruments. They're edible flowers that can fancy up your spring salads and, in ice cube form, help convince your kids to stay hydrated. Annie Novak from the New York Botanical Garden has the details on why and how.


Recipe: Sourdough Starter

Friday, April 11, 2014

Take some good whole wheat or whole rye flour, combine with distilled water, and wait. Those are the basics. Baker Austin Hall explains the details of how to make a sourdough starter. 


Last Chance Foods: Micro-Farming Sourdough Starter in Your Kitchen

Friday, April 11, 2014

Baker Austin Hall explains how to combine flour and water to make a little community of yeast and bacteria, also known as sourdough starter or levain. Get 'em going, and they'll help raise and flavor your bread. 


Last Chance Foods: Rooting for Rutabagas

Friday, April 04, 2014

As a cross between a cabbage and a turnip, the rutabaga is an underdog vegetable easily overlooked. Concuco Farm's Hector Tejada helped shine the spotlight on rutabagas with advice on how to store and prepare them. 


Last Chance Foods: One Connoisseur's Quest for the Freshest Mallomar

Friday, March 28, 2014

They may be processed and packaged, but Mallomars are also seasonal. Find out why, and hear about Wall Street Journal columnist Ralph Gardner Jr.'s quest to find the freshest specimen.

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Last Chance Foods: Sweet On Onions

Friday, March 21, 2014

Before ramps jump in and steal the seasonal spotlight, Dirt Candy chef Amanda Cohen talks about how to make onions the star of the show — even in desserts. Try her recipe for grilled onion salad with fermented black bean dressing.

Comments [8]

Last Chance Foods: For Lobster Eaters Only

Friday, March 14, 2014

Cooking live lobster can be squirm-inducing culinary task. But if you're determined to do so, Red Hook Lobster Pound's Susan Povich has some advice. 

Comments [5]