From a Few Ounces to 30 Pounds

Jun 14, 2015

A smoked pepper producer has increased his output immensely since becoming a client of the Arkansas Food Innovation Center. The food lab at the University of Arkansas serves as an incubator for small businesses providing guidance and an FDA certified kitchen. We also meet the maker of JR's Kombucha.

Off-Cut Pot-Luck

May 10, 2015

A group of adventurous eaters get together every so often to cook, share, and compare dishes made from variety meats. We chow down with Offal Eaters Anonymous of Arkansas, tackling tastes from organs, necks and, well, unmentionables. 

Link: Mason Creek Farm

Mo’ Morels. Go Mushroom Hunting with Ozarks at Large.

May 1, 2015
Sara Burningham

“They’re definitely the holy grail of the mushroom world”

Mo’ Morels. Go Mushroom Hunting with Ozarks at Large

Apr 29, 2015
Sara Burningham


“They’re definitely the holy grail of the mushroom world.”

Ozarks at Large Food Podcast Ep 01: All Your Local Food News In One Place

Apr 2, 2015

This area has seen a culinary explosion in recent years. Couple that with strong rural traditions, farming, and food production and you have a lot of stories to tell. Ozarks at Large has been producing fascinating food stories all along, and you’ve probably caught some of them. But we all lead busy lives, and maybe we don’t catch every episode of the show.

Bill Marler is one of the best-know food safety lawyers in the world. This semester he was a guest at the University of Arkansas School of Law.

Losing Sight Enhances Taste

Mar 15, 2015
Christina Karnatz

A Dining in the Dark event at River Grille causes a bit of disorientation and for diners to really hone in on sounds, smells and taste. It's also great fun. 

Cheese - A New Arkansas Specialty?

Mar 8, 2015
Sara Burningham

A tale of four cheese makers… and a picture of the future, and frustrations of Arkansas' nascent artisan cheese scene.

A festival dedicated to local food and local food systems welcomes Douglas Gayeton as keynote speaker.

MUSIC: "Black Balloons" Local natives

From "Rooter to Tooter"

Mar 1, 2015

Nose to tail eating was a normal part of home cooking in the Ozarks in the first part of the last century. Now it's having a renaissance, led by local chefs and farmers.