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Food

Why Some Schools Serve Local Food And Others Can't (Or Won't)

Wednesday, March 11, 2015

A survey found that 36 percent of U.S. public schools bought food from local farmers during two recent school years. But a slightly greater number of schools served no local food at all.

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All Things Considered

Some Organic Food Labels Are A Little Fishy

Wednesday, March 11, 2015

The USDA is looking at standards for organic farmed fish, but many organic and consumer groups are unhappy with the recommended guidelines because they don't meet the strict standards of other organic foods.

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From Ancient Sumeria To Chipotle Tacos, Cumin Has Spiced Up The World

Wednesday, March 11, 2015

Cumin has been popular since the dawn of written history: It's the only English word that can be traced directly back to Sumerian. Since then it has insinuated itself into cuisines around the world.

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How Big Sugar Steered Research On A 'Tooth Decay Vaccine'

Wednesday, March 11, 2015

Though it never panned out, the sugar industry backed research to develop a vaccine to fight tooth decay, old industry documents reveal. Researchers say the goal was to deflect efforts to limit sugar.

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Tea Tuesdays: The Scottish Spy Who Stole China's Tea Empire

Tuesday, March 10, 2015

In the mid-1800s, Britain was a global superpower with a big weakness for tea, all of which came from China. But a botanist with a talent for espionage helped Britain swipe the secrets of tea.

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Fresh Air

'Test Kitchen': How To Make Vegetarian Dishes Pop With A Little Umami

Tuesday, March 10, 2015

Cooking with plant foods naturally high in compounds called glutamates can stimulate the same taste receptors that meat does. America's Test Kitchen explains in The Complete Vegetarian Cookbook.

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The Accidental Hunter: For One Outdoorsman, Roadkill Is His Only Red Meat

Tuesday, March 10, 2015

When a car hits and kills a deer or other creature, Jeff Potter swoops in and recovers the meat, then feeds it to friends and family. No one has ever gotten sick, he says.

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Morning Edition

Circadian Surprise: How Our Body Clocks Help Shape Our Waistlines

Tuesday, March 10, 2015

We have different clocks in virtually every organ of our bodies. But living against the clock — eating late at night or working overnight — may set the stage for weight gain and chronic disease.

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Pigeon, Parakeet And Pony: Amsterdam Food Truck Serves Maligned Meat

Monday, March 09, 2015

The Kitchen Of The Unwanted Animal, a food truck and specialty food provider, is trying to change attitudes toward "edible" animals in Holland. They're doing it one My Little Pony Burger at a time.

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Sandwich Monday: Pizza-Flavored Salad Dressing

Monday, March 09, 2015

For this week's Sandwich Monday, we try Funagrette "Cheesy Pizza" flavored salad dressing. We never thought a salad could make us feel so bad about our eating habits.

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The Sporkful

True Crime: Investigating An Office Fridge Food Theft

Monday, March 09, 2015

It’s Elkhart, Indiana, 2001. Two inches of Heather Coleman's turkey club disappear from her office fridge. The thief is nowhere to be found. And Heather’s life will never be the same.

FDA Tests Turn Up Dairy Farmers Breaking The Law On Antibiotics

Sunday, March 08, 2015

Random tests of milk reveal that a few farmers are treating dairy cows with antibiotics that aren't supposed to be used on them. The FDA is now considering tighter controls to prevent such practices.

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All Things Considered

McDonald's Is Limiting Use Of Antibiotics In Its Chicken

Saturday, March 07, 2015

McDonald's announced that its U.S. restaurants will stop selling chicken raised with human antibiotics. Could hamburgers be next? Maryn McKenna, who writes for Wired, talks about the decision.

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America's Test Kitchen Radio

408: Do Celebrity Diets Really Work? From Marilyn Monroe to Beyoncé

Friday, March 06, 2015

Is Beyoncé's diet really more effective than Taylor Swift’s? This week, we speak with Rebecca Harrington, author of I’ll Have What She’s Having: My Adventures in Celebrity Dieting, who tried scores of celebrity diets to find out what works, what doesn’t, and just how crazy some of our celebrities are. We’ll find out what’s hot and what’s not in the world of kitchen gadgets, and we’ll speak with food writer Adam Gopnik about rediscovering the art of stir-frying. Then we’ll head into the test kitchen to learn how to make a favorite weeknight recipe for French Chicken in a Pot. And of course, we’ll be taking your calls to answer all of your cooking questions. www.americastestkitchen.com/radio

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Voluptuous Veg: Can Food Porn Seed Lust For Healthy Eating?

Friday, March 06, 2015

Tempting-looking spoonfuls of chocolate are plentiful online. Beautiful Brussels sprouts? Not so much. A campaign aims to boost the number of these images and whet our appetites for healthy foods.

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Should Labels Say Meat Was Made In USA? Ranchers, Meatpackers Disagree

Friday, March 06, 2015

U.S. ranchers want consumers to know their meat came from cattle "raised in America." Meatpackers argue such labels add cost without much benefit. A trade dispute could soon make the labels disappear.

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Google Thinks We're Clueless About Cocktails, And It Wants To Help

Friday, March 06, 2015

The world has been Googling up a storm on how to make cocktails like the Moscow mule, mojito and whiskey sour, according to the tech giant. So it created a new feature to bring you that info faster.

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The Leonard Lopate Show

Recipe: Martha Stewart's Three Garlic Pasta

Thursday, March 05, 2015

On the occasion of Leonard's 30th anniversary at WNYC, Martha Stewart offered her recipe for Three Garlic Pasta (because good things come in 3s... and 30s!).

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Eat Your Veggies! Even The Ones From Fukushima

Thursday, March 05, 2015

Foods from Fukushima, Japan, are back to pre-accident levels of radiation but people still aren't eating them. One way to ease concerns: a chemical that blocks radioactive cesium from entering plants.

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Snow Is Delicious. But Is It Dangerous To Eat?

Thursday, March 05, 2015

Some winter lovers see snow as a local and seasonal specialty that goes well with cream and sugar. But is it more like an adventure in extreme eating? As with many wild foods, it's a bit of both.

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