Deena Prichep appears in the following:
Friday, August 29, 2014
Many of the 2 million men serving time in the U.S. have formed their sense of manhood while incarcerated. And becoming a different kind of man isn't easy — either behind bars, or beyond them.
Monday, August 11, 2014
Sea stars, commonly referred to as starfish, are experiencing a massive die off. Sea star wasting syndrome has wiped out millions of them along the West Coast — from Mexico to Canada.
Monday, July 07, 2014
To create accountability and transparency, some raw milk producers are coming up with guidelines for testing and safety. But federal agencies say all raw milk is still risky to consume.
Monday, June 23, 2014
The horrible memory of overcooked vegetables can and should be overcome, because yes, kale is really good for you. A cookbook author shares tips for making sure these veggies actually taste good, too.
Monday, June 23, 2014
Actress Nina Millin, who performs Beyonce lyrics as monologues, speaks with NPR's Audie Cornish about how a karaoke failure blossomed into a series of viral performances.
Monday, June 02, 2014
Some advocates say autism-only schools can be life-changing for autistic kids who struggle in traditional classrooms. Others say segregating kids with autism carries its own problems.
Saturday, May 24, 2014
The State Department has a new exchange program for culinary professionals. A delegation from the Middle East and Africa recently discovered there's more to American cuisine than fast food.
Wednesday, April 09, 2014
Passover's ceremonious meal can take a very long time. Small bites with traditional ingredients can help sustain dinner guests, with a nod to the holiday's meaning and to the spirit of hospitality.
Wednesday, April 02, 2014
This sesame-seed paste isn't just for making hummus and that tangy sauce on your falafel. Like butter or mayo but with a nutty kick, it's a rich addition to baked goods, a warm salad and more.
Wednesday, April 02, 2014
Rev. Tim Schenck created the March Madness-type bracket in the true spirit of the season. People learn about, then vote for their favorite saints to advance to the Golden Halo.
Saturday, February 22, 2014
A stewed dish cooked very low and slow, cholent has roots in the Jewish Sabbath. This ancient stew directly inspired the Crock-Pot – and maybe the French cassoulet and Boston baked beans as well.
Saturday, February 15, 2014
Zakuski are like Russian tapas. More than a delicious snack, these dishes also tell the story of Russia. From "Herring Under a Fur Coat" to pickled everything, zakuski teach us about harsh winters and state-sponsored products in the Soviet era.
Sunday, December 29, 2013
The glossy images on admissions brochures don't always paint an accurate picture of campus diversity — which could lead some students to show up at very different colleges than they'd imagined.
Saturday, December 28, 2013
Is that a cross? A ship with a figurehead? It's only human to wonder what the future will hold, especially on the threshold of a new year. In one German tradition, fortune-seekers drop molten lead into cold water — then it's anyone's guess what the strange shapes portend.
Wednesday, December 11, 2013
Sure, you can flip up a short stack of syrupy pancakes and bacon and delight everyone at the dinner table. But why stop there? Why not serve, say, eggs baked in a seasoned sauce, with crusty bread for dipping? Or use a waffle iron to press perfectly crisp hash browns.
Saturday, October 26, 2013
We usually associate fish sauce with Southeast Asian cooking. But it turns out the briny condiment also has deep roots in Europe, dating back to the Roman Empire. What caused its decline? Historians say it boils down to taxes, and pirates.
Saturday, August 24, 2013
A new program is working to bring the same level of knowledge that sommeliers have about wine to the world of malt and hops, by turning out batches of certified beer experts known as cicerones.
Sunday, August 11, 2013
Russians have been drinking kvas, a barely alcoholic fermented grain drink, for centuries. But the version sold commercially in the U.S.? It's largely just a wimpy, watered-down, sugary version, say aficionados. Now some new kvas makers are hoping Americans will embrace traditional, hard-core versions of the drink and its tangy, sour goodness.
Saturday, August 10, 2013
Serving an entire fruit pie in the park can be a little messy. So forget the plates and forks and bake up a few hand pies instead. Baker Kim Boyce sells these picnic-friendly turnovers, filled with summer plums, peaches and berries, every day in her Portland, Ore., bakery.
Wednesday, July 24, 2013
As much as a river-cold slice of watermelon is refreshing in the summer, there are sweltering days when you need a cold meal with a little more heft, a little more protein. On those days, there's raw fish.