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All Things Considered

In The Land Of Razor Clams, Dinner Hides Deep Within The Sand

Friday, April 18, 2014

Clam digging satisfies that primeval urge to go out into nature and find free food. And inveterate Washington state clam diggers admit they compete to get their daily limit of 15 clams.

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Like Ham? There's A Festival For That In French Basque Country

Friday, April 18, 2014

The port town of Bayonne in France's Basque region is known for its colorful food and culture. And since 1464, its residents have celebrated the remarkable, local cured ham at the springtime Ham Fair.

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Hunting For The Tastiest Egg: Duck, Goose, Chicken Or Quail?

Friday, April 18, 2014

We hard-boiled them. We donned blindfolds. And we chowed down. In our eggsperiment, can you guess which bird prevailed in the ultimate showdown of duck vs. chicken?

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Gefilte Fish Shortage: Best Thing Since The Parting Of The Red Sea?

Friday, April 18, 2014

A shortage of gefilte fish is causing panic in the middle of Passover. But New York Times reporter Matt Chaban says some observant Jews are OK with not having to eat the love-it-or-hate-it appetizer.

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The Brian Lehrer Show

But Who Picks Those Locally Sourced Beets?

Friday, April 18, 2014

Margaret Gray, associate professor of political science at Adelphi University and the author of Labor and the Locavore: The Making of a Comprehensive Food Ethic (University of California Press, 2013), argues that the locavore movement needs to look at the labor practices of those small family farms.

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Tabasco And Beer-Flavored: Not Your Easter Bunny's Jelly Beans

Thursday, April 17, 2014

On the eve of Easter and National Jelly Bean Day, let us probe the mysterious origins and unexpected ascendancy of the humble candy. And to celebrate, we've sampled Jelly Belly's newest flavors.

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Last Chance Foods

Last Chance Foods: Flowers You Can Eat

Thursday, April 17, 2014

Violas aren't just musical instruments. They're edible flowers that can fancy up your spring salads and, in ice cube form, help convince your kids to stay hydrated. Annie Novak from the New York Botanical Garden has the details on why and how.

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All Things Considered

Consider The Can: An Unlikely Twist On A Louisiana Dish

Thursday, April 17, 2014

When Poppy Tooker was a kid, her favorite dish was her great-grandmother's Peas in a Roux. Only years later did Tooker discover that canned peas — not fresh or frozen — were the key to the recipe.

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Chili Say What? Linguistics Help Pinpoint Pepper's Origins

Thursday, April 17, 2014

It turns out the first chili peppers were grown by humans in eastern Mexico. And it's not the same region where beans and corn were first grown, according to new ways of evaluating evidence.

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How Long Would You Have To Work To Buy A Burger In Your City?

Thursday, April 17, 2014

In West Baltimore, it takes 17 minutes of work (the average hourly wage is $19.34), but in Chicago's Lincoln Park neighborhood, where wages are more than double that, it takes only nine minutes.

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Morning Edition

Plant Breeders Release First 'Open Source Seeds'

Thursday, April 17, 2014

Scientists and food activists are launching a campaign to promote seeds that can be freely shared, rather than protected through patents and licenses. They call it the Open Source Seed Initiative.

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Morning Edition

Sichuan Pepper's Buzz May Reveal Secrets Of The Nervous System

Thursday, April 17, 2014

The Sichuan peppercorn that makes our mouths tingle activates the same neurons as when our foot falls asleep. Scientists are hoping the connection unlocks clues for how to turn those neurons off.

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On Your Mark, Get Set, Grow: A Guide To Speedy Vegetables

Wednesday, April 16, 2014

Impatient gardeners don't have to wait for summer to harvest salad fixings. A surprising variety of crops will bring homegrown produce to your table in as little as three weeks.

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Tasting With Our Eyes: Why Bright Blue Chicken Looks So Strange

Wednesday, April 16, 2014

The color of food can affect how we perceive its taste, and food companies aren't afraid to use that to their advantage. An artist tests perceptions by dousing familiar foods with unorthodox colors.

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Sous Vide Makes Its Way To The Home Kitchen

Wednesday, April 16, 2014

This cooking method — a strange mix of the precise and the forgiving — means never having to worry about rubbery, overcooked meats. But mind your eyebrows while you're holding the blowtorch.

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Behold Ukrainian Easter Art: Incredible, Inedible Eggs

Tuesday, April 15, 2014

Even 2,000 years ago, people seemed to know that the egg could be a source of life. And an ancient art form has been passed down, transforming a symbolic source of food into a dazzling decoration.

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The Takeaway

How to Make Passover Sangria

Tuesday, April 15, 2014

As it turns out, several Passover staples form the perfect base for sangria. Dan Pashman, host of the Sporkful podcast, shares his recipe for Passover Sangria.

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Morning Edition

Where's The Whole Grain In Most Of Our Wheat Bread?

Tuesday, April 15, 2014

Not all whole grain breads are created equal. Choosing breads with fully intact grains (think nuggets of whole rye, wheat or millet) may help control blood sugar and stave off hunger.

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The Takeaway

Gov. Deval Patrick on the Boston Bombing | How to Make Passover Sangria | Louisiana Bill Would Make The Bible Official State Book

Tuesday, April 15, 2014

Massachusetts Gov. Deval Patrick Reflects on the Boston Bombing | Audio Essay: Remembering Boston | Can Anyone Stop the Unrest in Ukraine? | How to Make Passover Sangria | Louisiana Bill Would Make The Bible Official State Book | First Responders Mark Anniversary of Boston Marathon Bombings | Massachusetts Hospital Team ...

The Leonard Lopate Show

Food Insecurity and Hunger in America

Monday, April 14, 2014

Joel Berg, Executive Director of New York City Coalition Against Hunger talks about why food insecurity is so high in this country and what can be done to reduce it.

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