Streams

All Things Considered host Amy Eddings serves up her take on food, food politics and recipes that have caught her eye.

Recently in Amy's Food for Thought

60-Second Stir Fry: Stewart Borowsky, Wheatgrass Grower

Friday, March 22, 2013

WNYC

He's known as "The Grassman" at the Union Square Greenmarket in Manhattan, but don't get any crazy ideas about the type of plant he's pushing.

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60-Second Stir Fry: Barbara Damrosch of Four Season Farm

Friday, March 22, 2013

WNYC

On this week's 60-Second Stir-Fry, organic farmer Barbara Damrosch confesses there's one cheesy junkfood that she just can resist.

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60-Second Stir-Fry: Eberhard Müller

Thursday, March 14, 2013

WNYC

Chef Eberhard Müller takes a turn under the spotlight of Amy Eddings' 60-Second Stir-Fry questions.

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60-Second Stir Fry: Peter Berley

Friday, February 15, 2013

WNYC

Amy Eddings puts chef Peter Berley under the broiler for this 60-Second Stir-Fry.

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60-Second Stir-Fry: Deb Perelman and Melissa Clark

Friday, February 08, 2013

WNYC

Food writers Deb Perelman and Melissa Clark take a turn under the Stir-Fry hot seat and answer questions about food and cooking.

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Restaurants Say, 'Hold the Photos'

Friday, January 25, 2013

WNYC

There's a growing backlash against amateur food photography.

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Foraging for Food Trends in Brooklyn

Saturday, June 30, 2012

WNYC

A day of eating in Brooklyn with the Whole Foods foraging team.

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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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Pop Tarts: Don't Buy Them, Make Them from Scratch

Friday, May 11, 2012

There's a strong DIY wind blowing through Brooklyn, as a recent New York Magazine article about the borough's artisanal food makers noted. It blew through my kitchen window the other night.

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60-Second Stir-Fry: Tama Matsuoka Wong

Thursday, May 10, 2012

Our Last Chance Foods guest this week, Tama Matsuoka Wong, forages and eats stinging nettle, so we knew she wouldn't break a sweat when confronted with the Stir Fry's lightning round of tough-as-overgrown-knotweed questions.

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Knotweed: A Moveable Feast

Thursday, May 03, 2012

WNYC

Note to self: invite 66SquareFeet blogger Marie Viljoen to the station more often. The writer, cook, gardener and forager brought a little picnic of goodies made from knotweed for this Friday's Last Chance Foods.

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Ramps versus Gasoline: What Will You Pay Good Money for?

Wednesday, May 02, 2012

I'm supposed to hyperventilate when I see ramps at my local green market. They're wild! They're the first green veggie of the season! But they're so expensive. The price tag is what gets me breathing heavily: $4 a bunch, $15 a pound. Really? For an onion?

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Speedy Romeo Succeeding at Breakneck Speed

Friday, April 27, 2012

In three months, it feels like Speedy Romeo, on the border of Clinton Hill and Bedford-Stuyvesant in Brooklyn, has galloped from start up to neighborhood fixture. I've been there two times, and it's been packed.

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What Fresh Hell is This? Turns Out It's Edible

Monday, April 23, 2012

I did a double-take when walking past a fruit stand on the corner of Canal and Mulberry in Chinatown this past weekend. I saw a pile of small hot pink hand grenades with soft, leathery plumes of lime green. Very preppy. Very weird.

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When Worlds Collide: Food and Garbage

Tuesday, April 10, 2012

Garbage is a natural extension of our consumption of food. There's waste throughout the process and not just at the end. 

And yet, I was still surprised when I came upon a web site about making a garbage truck cupcake topper.

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Got Any Tips for Making Donuts?

Wednesday, April 04, 2012

WNYC

I recently tried making my own donuts. The result: disappointing, exploding circles of greasy dough. OOOfa. I decided that other people's donuts — like the ones I tried this week at the new eatery, 606 R&D, in Brooklyn's Prospect Heights — are much better than any I could make at home.

Well. Little did I know that I could get donut coaching, like 606 R&D gets.

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Tokyo: An Unknowable Feast

Wednesday, April 04, 2012

Peter Meehan, the editor of Lucky Peach and co-author of the Momofuku cookbook, says Tokyo's cuisine is unknowable, compared to New York City's.  I think I know why.

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Tasting Coffee? Go Ahead and Slurp

Wednesday, March 21, 2012

Leave your manners at the door when attending a coffee tasting or "cupping." Slurping is a vital part of the process.

Comments [1]

Caffe Storico Chef Defends Cicchetti

Monday, March 19, 2012

WNYC

The Italians call them cicchetti, the Spanish call them tapas. We call them appetizers, and many restaurants are serving them in lieu of entrees. What's annoying is that many of these "little plates" are priced as if they were "big plates."

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Cooking Clam Chowder for Two: Not Easy to Do

Wednesday, March 07, 2012

I love cooking for the masses. My husband and I host a Palm Sunday brunch in our little apartment for 20 to 25 people every year, and I've got it down to a science. How many pounds of salmon per person, how many minutes in the oven per pound, how many side dishes, how many heads of lettuce for a salad. It's cooking for the two of us that is still a challenge.

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