ChopChop Podcast

<p>This week we’re talking all about Chili. Chili is a great cold-weather stew that’s very flexible: you can make it more or less spicy, combine meats or leave them out entirely, or switch up the beans. We also discuss...

<p>Happy New Year! It’s the last dinner of 2025, so we’re planning a nice set of recipes. We’ve got Risotto, Roasted Broccoli, and Garlic Bread. Along the way, we learn some kitchen science about Maillard reactions...

<p>This episode is all about a bread called Matzo. Also spelled Matza, Matzoh, Matzot, or Matze, it’s often eaten around this time of year in Matzo Ball Soup. Harry and Sally discuss the history of this dish and their...

<p>Happy Thanksgiving from everyone at ChopChop! To celebrate, Harry and Sally chat with Stella and Matt about our holiday traditions, favorite foods, and what we're thankful for this year. We also talk with author...

<p>This week we finish out our series about pumpkins with the Great Glass Pumpkin patch which takes place at MIT. Every year the students make and sell more than 1800 pumpkins to fund the glass laboratory. Plus, Nidhi...

<p>This week we talk about Halloween and how it has different meanings to different people. Sally shares a story from her childhood and Harry and Sally talk about Pie! <br/>Does your family have a food that you only eat...

<p>This week we speak with Pumpkin Professional George Nickolopolous who is in charge of the Roger Williams Park Jack-o-Lantern Spectacular. He has great tips for us about how to carve and get the most from your...

<p>Have you ever considered what it takes to grow a giant pumpkin! In this episode we hear from Ron Wallace of Wallacewow.com who grows champion giant pumpkins weighing more than 2000lbs! We fit in a few fun facts and...

<p>This week we're sharing an episode from another podcast we think you might enjoy. Big Emotions: Kids Listen Mashups is a 7-part audio adventure where creators from the Kids Listen community come together to explore...

<p>The main topic this week is Harry’s interview with Liam Cromie, a 17-year old in Rhode Island who started harvesting invasive Green Crabs when he was 12. He started a business to sell them, called Point Judith Green...

<p>Finally we dig into the meat of the matter or, really, the fruit! This episode is all about cooking tomatoes. Stella shares a great recipe for Shakshouka with us and our pal Gail Arnold give us some great tips for...

<p>This month we’re learning about one of our favorite vegetables (or fruits?): tomatoes! This week we hear more from Devan Ferreira, of Russell Orchards, who was the winner of the 2024 Massachusetts commercial tomato...

<p>This month we’re learning about one of our favorite vegetables (or fruits?): tomatoes! We speak with Devan Ferreira, of Russell Orchards, who was the winner of the 2024 Massachusetts commercial tomato growers...

<p>This month we’re feeling gourd-geous and heading into the garden to talk about the most bountiful, bodacious cucurbit around: zucchini! Whether you grow it yourself or find it left in your car by your neighbors this...

<p>This month we are putting on our protective gear and heading to the hives to check in on some of Mother Nature’s hardest working insects! We talk with Sally’s local beekeeper about honey and learn all about keeping...