Ozarks at Large Food Podcast Ep 06: More Rose To Go

Aug 17, 2015

If you enjoyed hearing our piece “Rose Blooms in a Springdale Gas Station”, here’s your chance to get an exclusive cook’s tour of spices, exotic products, recipes and prepared foods at the Rose Stop in Springdale. And a chance to hear more about the life of the exceptional woman who runs it, Rose Dadras.

Rose Blooms in a Springdale Gas Station

Aug 16, 2015

  At the Rose Stop on the corner of Sunset and South Pleasant in Springdale, you’ll find a trove of exotic ingredients and a warm welcome. Rose Dadras greets regular customers with a hug and and “I love you”. Her made from scratch falafels, baklava, cakes and cutlets are prepared with care and passion for food. She says her customers are the energy source that fuel her to keep up with running a family business despite her failing health.

Jacqueline Froelich

Purchasing fresh fruit at the grocery store has become an expensive gamble. More often than not, you end up bringing home tasteless over-ripe produce. So what is the trick to purchasing good fruits? We squeeze several experts for advice.

Arkansas' Only Legal Grass Dealer

Aug 9, 2015
Christina Karnatz

Wheatgrass, that is. Wheatgrass Express in Springdale celebrates its first anniversary this week. The urban farm specializes in wheatgrass, pea shoots, and sunflower shoots, in addition to specialty products on a per order basis. Harvesting and delivering every day.

Ozarks at Large Food Podcast Ep 05: Staycation

Aug 4, 2015

The kids are heading back to school and we’re clinging onto the last scraps of summer by our fingernails. So join the Ozarks at Large Food Podcast for a final summer fling. We’ll take a trip to an exotic foreign land - via a gas station in Springdale. We’ll cool off with a locally made, all natural frozen fruit pop. And we’ll sip some refreshing hard apple cider at Northwest Arkansas’ newest cidery.

An exclusive look between the covers of the newest edition of Edible Ozarkansas, a discussion about what goes into a good squirrel recipe, an insider tip on how to cook Afghan-style rice, and a pronunciation guide for an obscure but delicious ingredient in Indian food. This edition of the Ozarks at Large Food Podcast is an audio plateful. 

International Cuisine in the Ozarks

Jul 2, 2015
Edible Ozarkansas

Award-winning local food publication Edible Ozarkansas is out with its latest issue. This edition highlights some of the global cuisines that are cooked and served in the homes of immigrants in our area. We speak to Edible Ozarkansas editor Amanda Cothren and contributing writer and chef Dorothy Hall about spice, color, community, and scratch 'n' sniff covers.

Sara Burningham

It’s 5,216 miles from Vienna, Austria to Crosses, Arkansas. But, as negotiations continue in the Iran nuclear talks, it’s a hot topic for patrons of the Pigtrail Bypass Country Cafe. Iranian American Hooshang Nazarali owns the cafe and convenience store, and for more than 30 years he’s been serving the people of this small community with burgers and snacks, all the while working with the Council of Resistance of Iran - a group dedicated to the overthrow of the Islamic Republic. Nazarali is outspoken in his opposition to a nuclear deal with Iran.

2015-16 NWA Food Guide is Out and It's for Everyone

Jun 25, 2015

We talk with the designer of the guide about her involvement with the guide and its five editions. She herself was very much a non-foodie when she came aboard with the project. Now, she is learning what to do with awesome farmer's market finds.

Ozarks at Large Food Podcast Ep 03: Meat. And Beer.

Jun 23, 2015

The future of meat. Should we eat more, or less, of it? Is it good for our bodies, for the planet? We talk to a meat industry insider and a sustainability expert on the future of animal protein in the American Diet. And how about the animals? Hear reaction to Walmart’s new animal welfare guidelines. Get details on a new way to buy sustainably raised organic meat direct from farmers and delivered to your door. Learn how Northwest Arkansas chefs are battling to make a better burger with mushrooms - not on top, but inside.