Zombie Dogz launched as a food truck in 2012, and they opened up a restaurant in 2016.
Jason Reynolds / WYSO

Jayne Monat of Yellow Springs asked WYSO Curious how food trucks impact the local economy and how their impact compares to that of traditional restaurants. And the rise of food trucks, both locally and nationally, has been impossible to ignore.

Entrepreneur Magazine reports that revenue from food trucks has nearly tripled, from $960 million to $2.7 billion, over the last five years.

Food trucks are everywhere in the Miami Valley, and now some of the most successful mobile eateries are spawning spin-offs and transitioning into traditional restaurants.

Fourteen years ago Calvin Trillin came out to Yellow Springs to do a live interview with me. I had not listened to the recording we made that afternoon until just recently and had forgotten how much fun we had had that day talking about food. I have had a number of food writers on the show over the years but I cannot think of any other guest who indulges in various gustatory delights with such gusto and obvious pleasure as Trillin does.

Continuing Polish Tradition With Kielbasa for the Holidays

Apr 14, 2017
In Polish tradition, kielbasa is taken to church on Holy Saturday to be blessed before the Easter meal
zakwitnij / Flickr Creative Commons

In the 1900's more than a million people migrated to the great lakes region from Poland. They settled all over the Midwest: in Chicago and Cleveland, Detroit and Dayton. And, like all immigrant groups, they brought their food and traditions with them. By 1935 the Polish Club had been established in Old North Dayton and for more then 80 years the club has proudly kept the Polish culture alive.

Restaurants Sourcing Locally For Dinnerware

Aug 31, 2016
Kateri Kosta / WYSO

It’s likely that the name of the farmer who raised your steak is already on the menu at your favorite independent restaurant. It’s part of a national trend where restaurants source locally, but it’s about more than just ingredients. Community Voices producer Kateri Kosta tells about something so central to the culinary experience that you probably don't even notice it's there: your plate.

An Evening With Michael Pollan

May 16, 2016
Alia Malley

On April 21, 2016, WYSO General Manager Neenah Ellis interviewed Michael Pollan before an audience of about a thousand people at the University of Dayton Rec Center.  Pollan is a sustainable food advocate and the best-selling author of The Omnivore’s Dilemma: A Natural History in Four Meals, In Defense of Food: An Eaters’ Manifesto, and Cooked, which was recently made into a mini-series for Netflix.  Michael Pollan’s appearance in Dayton is part of the UD Speaker Series. 

Alexander Baxevanis / Flickr Creative Commons

In late April,  Michael Pollan spoke at a public event at the University of Dayton. He is known for his research and writing about food, agriculture and sustainability.    UD  Professor and WYSO commentator Bob Brecha interviewed Pollan during his visit - and has this reflection.

Woman's Voices prison dayton correctional
Juliet Fromholt / WYSO

During WYSO’s community voices course at Dayton Correctional Institution, the topic of prison food kept coming up. Dayton Correctional Institution gets its official prison food from a service that’s been wracked with controversy, but residents with funds available are able to supplement with commissary items. Aimee Wissman, one of the students in our class at the prison, told us she makes her own Chinese food in the microwave by “frying” rice in butter and orange pop.

Do you enjoy a good glass of wine? Do you consider yourself to be a sophisticated wine imbiber? Okay, see if you can answer this question; what is the world's most ancient wine culture? I'll bet you don't know the right answer to that question, do you?

History Talk: Food for Thought - Diet in History

Dec 29, 2015

How and what we eat defines who we are. Food is both everywhere and nowhere, so normal that we rarely consider how radically the production and consumption of food have shaped not only human culture but the environment as well (and how radically the production of food has changed over time).

A new report finds Ohio has the sixth highest rate of food insecurity in the nation. The term ‘food insecure’ is used to describe people without reliable access to sufficient quantities of affordable and nutritious food.


The report from the USDA says in 2014, 16.9 percent of Ohioans lived in food insecure households.

Lisa Hamler-Fugitt, executive director of the Ohio Association of Foodbanks calls it “a serious crisis.” She says the economic recovery has failed to reach everyone in the state.