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Features : Archive for Food

60-Second Stir-Fry: Tamar Adler

Friday, June 29, 2012

Tamar Adler, author of An Everlasting Meal, has shucked and peeled hundreds and hundreds of fava beans during her time in the kitchen at Chez Panisse, so she was unfazed by the prospect of a lightning round of Stir-Fry questions.

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Unlike Chicken And Pork, Beef Still Begins With Small Family Ranches

Thursday, June 28, 2012

The beef industry is shaped like a bottle: It starts at the bottom with 750,000 small ranches and ends with just four meatpacking plants processing about 82 percent of the beef we eat.

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The Making Of Meat-Eating America

Tuesday, June 26, 2012

Thanks to American wealth and ingenuity, we're a nation of meat eaters. But that's not the whole story. Over the years, we've made access to land near cities affordable to farmers, and created a cheap market for beef and chicken.

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Fukushima Markets Get First Local Seafood Since Nuclear Meltdown

Monday, June 25, 2012

Seafood markets in Fukushima, Japan, are being stocked with locally caught products again, as officials seek to reintroduce local fare in the area that hit by a nuclear meltdown in 2011. Seeking to lure customers back, the seafood was available at a 40 percent discount at one store.

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Noteworthy: Mayo Man to Open Ice Cream Shop in Williamsburg

Friday, June 22, 2012

WNYC

Sam Mason, the man who's putting bacon, lime, smoked paprika and coffee flavors into mayonnaise, will soon be bringing his unique flavor profiles to another fat-rich substance: ice cream.  

He said he's negotiating a lease this week for a space at Union Avenue and N. 12th Street in Greenpoint, Brooklyn — right across the street from McCarren Park, and the huge, soon-to-reopen McCarren Park swimming pool.  What could be sweeter for an ice cream joint?

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Artist Protests Death Penalty By Painting Prisoners' Final Meals

Friday, June 22, 2012

For many of us, choosing our last supper on Earth is a parlor game. For some, it's real. Here's the story of death row prisoners' final meals, painted one plate at a time, by Oregon artist Julie Green.

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60-Second Stir-Fry: Anastasia Cole Plakias and Ben Flanner

Thursday, June 21, 2012

Heat. Outside, it's making us sweat and making castelfranco and other greens bolt. Inside, in WNYC's Studio 4, the heat of the 60-Second Stir-Fry lightning round of hard-hitting questions is making Brooklyn Grange's Anastasia Cole Plakias and Ben Flanner nearly come to blows.

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Artisanal Mayonnaise: You Knew It Was Coming

Wednesday, June 20, 2012

WNYC

Walking down Vanderbilt Avenue in Brooklyn one weekend, I did a double take when I saw a little storefront selling mayonnaise. Just mayo? Does the condiment deserve such a spotlight?

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A Twist On Tea And Cookies

Wednesday, June 20, 2012

These aren't just treats to be served alongside a strong cuppa — they have tea leaves baked right in. Food writer Monica Bhide asks chefs which teas to try and how to use them.

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Is The Coconut Water Craze All It's Cracked Up To Be?

Monday, June 18, 2012

Coconut water, both fresh and canned, is a popular post-workout drink, but unless you run marathons or workout for more than 90 minutes, you can probably stick to water for rehydration.

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Bumbling Guests at the Waldorf-Astoria Sweeten the Menu

Monday, June 18, 2012

As city restaurants search for ever more locally sourced foods, the Waldorf-Astoria has enlisted some very buzzy workers for the task.

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When Worlds Collide: Tennis, Cake & WNYC

Friday, June 15, 2012

WNYC

Love, loss and how I swore — that's one of the ways I like to describe my tennis blog. Yes, dear readers, there's more to me than just radio and eating. I've got to work off the stress and calories somehow

But calories were not on the top of mind when I decided to create a blog bracket contest for the men's and women's draws of the French Open in Paris earlier this month.  I decided to offer a cake, baked by me, to the winner.

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60-Second Stir-Fry: Antonio Ramos and Caroline Mak

Friday, June 15, 2012

WNYC

It's sunny and warm outside, so we focus on wetting our whistle and keeping dangerous UV rays out of Mascot Cat's eyes in this week's 60-Second Stir-Fry.

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'Fermentation': When Food Goes Bad But Stays Good

Wednesday, June 13, 2012

Self-described "fermentation revivalist" Sandor Katz says "the creative space" between fresh and rotten is the root of most of humanity's prized delicacies. His new book, The Art of Fermentation, explores the ancient culinary art form.

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Harissa: The Story Behind North Africa's Favorite Hot Sauce

Tuesday, June 12, 2012

Christopher Columbus and other explorers brought red peppers from the New World back to Europe, where they spread across the globe, each culture adapting a pepper paste or sauce to their taste. Harissa is North Africa's contribution.

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Assessing Consumer Concerns About The Meat Industry

Thursday, June 07, 2012

Tom Philpott, who covers food and the agricultural industry for Mother Jones, joins Fresh Air's Terry Gross for a wide-ranging discussion about health and other issues affecting the meat industry.

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Trifle: A Grand Dessert With A Humble Name

Tuesday, June 05, 2012

Alternating layers of moist, spongy cake, creamy custard and sweet fruit with a dreamy whipped topping, Britain's beloved trifle is a decadent dish that can be quite simple to make.

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A Hot Debate over Cold-Brewed Coffee

Monday, June 04, 2012

WNYC

Teresa von Fuchs, the coffee and espresso consultant for Dallis Bros. Coffee, thinks cold-brew coffee is unfairly getting a cold shoulder: "When you taste them side by side, I think both ways are equally good. Just different."

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No Beer Goggles For Baseball Stadium Brew Prices

Friday, June 01, 2012

The only trend in stadium beer is that prices go up, according to one industry watcher. Analysis by online financial website TheStreet.com found that Marlins Park has the most expensive beer of any baseball stadium. But, ounce for ounce, Miami's not even in the top 10 for expensive beer.

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How To Grow The Tastiest Tomato? One Secret's In The Soil

Friday, June 01, 2012

Scientists still don't know exactly what growing conditions are responsible for the most flavorful tomatoes. But they have a few ideas that are worth keeping in mind as you try to coax sweetness and tartness from your garden seedlings.

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