In this episode, Cathy Barry sits down with Amy Snyder, master pie baker and pastry chef, for a conversation all about pies. Amy shares her approach to pie baking, from creating a flaky crust to choosing the best seasonal fillings. They talk about technique, creativity, and the role pies play in family traditions and community gatherings. Whether you’re an experienced baker or simply love a good slice of pie, this episode offers insight and inspiration from a true pie expert.

In this episode, host Cathy Barry talks with Leanne Cowley about sustainability in the kitchen and how to adapt recipes as the seasons change. Leanne shares her perspective on reducing food waste, cooking with what’s locally available, and finding creative ways to make the most of seasonal ingredients. Together, they explore how small changes in our cooking habits can lead to a more sustainable lifestyle—and some of the fun (and tasty) challenges that come with eating seasonally.

In this episode, host Cathy Barry sits down with Michele Ricard to talk about living a plant-based lifestyle. Michele shares her journey toward plant-based eating, what inspired her to make the change, and how it’s impacted her health and daily life. Together, they discuss practical ways to incorporate more plant-based meals, the importance of sourcing local produce, and how mindful food choices can strengthen both personal well-being and community health.

Host Cathy Barry sits down with Marsha Nourse, one of the current stewards of Nourse Farm, a family-owned farm that has been operating since 1722. Over 300 years of history have happened at the farm, and they are still growing strong—adapting to new generations, new crops, and new ways of connecting with the community. Cathy and Marsha talk about what it means to carry on a farming legacy, the importance of preserving farmland, and how Nourse Farm continues to balance tradition with innovation. They also discuss how UMass college students help during the late spring and summer months, and the excitement around the farm’s newest addition—the cider donut robot, which brings a fun and modern twist to a beloved farm favorite.

In this episode, Cathy Barry dives into one of summer’s favorite ingredients: tomatoes. She talks about growing, selecting, and savoring fresh tomatoes, and shares her love for the classic tomato sandwich—simple, fresh, and full of flavor. Cathy offers tips on preparation and highlights why this humble dish is a seasonal treasure.

In this episode, Cathy Barry talks with Amanda Portis, the owner and chef behind Assunta’s Food Truck at Nourse Farm in Westborough. Amanda shares the story of how the food truck got its name, the influence of her Italian family traditions, and the value of cooking with fresh, seasonal ingredients. They also discuss how Assunta’s connects with the local community, offering thoughtful, homemade meals inspired by family recipes and farm-fresh produce.

Host Cathy Barry shares her love for community gardening and takes listeners on a flavorful journey into two essential kitchen garden staples—garlic and basil. Learn how to grow, harvest, and cook with them, including tips for garlic scape pesto and the perfect basil pesto. Whether you're a seasoned gardener or a curious beginner, this episode is packed with warmth, wisdom, and a touch of culinary magic.

In this episode, Cathy chats with Tori Buerschaper from Community Harvest Project about the volunteers' powerful role in connecting people with healthy food. They explore how CHP brings people together to grow and harvest fresh produce for those in need.

Cathy also shares some thoughts on strawberries—their seasonality, versatility, and why they’re one of summer’s sweetest joys.