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Food

The Takeaway

The Benefits and Drawbacks of Eating Like a Caveman

Tuesday, June 11, 2013

Among the most popular diets in recent years has been the Paleolithic diet, also known as the caveman diet. Based on the premise that we’ll be healthier if we eat as our ancient ancestors did, it seems to have science on its side. But Marlene Zuk, evolutionary biologist at the University of Minnesota, says the science of the popular diet is wrong.

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Hey, Fellas, Olive Oil And Nuts Tied To Prostate Cancer Survival

Monday, June 10, 2013

Replacing some dietary carbohydrates with vegetable fats may help keep prostate cancer from spreading. That's the word from a study of more than 4,500 men that looked at the effects of dietary changes after their initial diagnosis.

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A Senate Catfight Over Catfish

Monday, June 10, 2013

Inspecting seafood for safety hazards is currently the job of the Food and Drug Administration. But U.S. catfish producers want the Department of Agriculture involved, too. Critics say it's just a crackdown on foreign producers who are taking over the U.S. market.

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Radiolab

Watts For Lunch? (Or Why Humans Are Like Light Bulbs)

Monday, June 10, 2013

Take a bunch of broccoli, or make it a Slurpee, burger, pizza and fries, swallow, and ask yourself, "How much energy did I just consume?" Enough to light a flashlight? Run an electric toothbrush? If I were a lunch-eating light bulb, how long would I glow? Here's the answer.

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Sandwich Monday: The Politician

Monday, June 10, 2013

For this week's Sandwich Monday, a very quick look at a new sandwich from the West Virginia chain Tudor's Biscuit World.

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New Mantra Makes Chrisette Michele's Music 'Better'

Monday, June 10, 2013

Grammy Award-winning soul star Chrisette Michele has been compared to Ella Fitzgerald and Billie Holiday. Now, after a short career break, she's back with her fourth album Better. The singer-songwriter speaks with host Michel Martin about how becoming a vegan and adopting a 'better' attitude helped inspire her latest work.

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An Abstract Look At The Food We Eat

Sunday, June 09, 2013

Photographer Ajay Malghan takes familiar foods and makes them look foreign. He says it's a statement on genetically modified food. But if you want to just appreciate it as abstract art, that's OK too, he says.

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Asparagus Helps Lower Blood Pressure (At Least In Rats)

Saturday, June 08, 2013

After 10 weeks, hypertensive rats fed a diet consisting of 5 percent asparagus had lower blood pressure than their counterparts fed a standard rat diet.

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America's Test Kitchen Radio

219: The Truth about Celebrity Chefs: Tony Maws

Friday, June 07, 2013

This time on America’s Test Kitchen, we interview Tony Maws from Craigie on Main in Boston. We’ll be tasting bottled iced tea, and we’ll travel back in time to discover the origins of Green Chile Cheeseburgers. Then we’ll head into the test kitchen to learn how to make the best grill-smoked salmon. And of course, we’ll be taking your calls to answer all of your cooking questions.

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America's Test Kitchen Radio

219: The Truth about Celebrity Chefs: Tony Maws

Friday, June 07, 2013

This time on America’s Test Kitchen, we interview Tony Maws from Craigie on Main in Boston. We’ll be tasting bottled iced tea, and we’ll travel back in time to discover the origins of Green Chile Cheeseburgers. Then we’ll head into the test kitchen to learn how to make the best grill-smoked salmon. And of course, we’ll be taking your calls to answer all of your cooking questions.

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Hold The Hot Dog: National Park Visitors Can Feast On Bison Burgers

Friday, June 07, 2013

If a family vacation to Yellowstone or the Grand Tetons makes you fear for your waistline — or for your palate — there's good news: The National Park Service is revamping its menus to offer more healthful, local and fancier fare. How does a jumbo lump crab cake or almond-baked chicken sound to you?

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Tracing The Origins Of French Winemaking

Friday, June 07, 2013

Many people associate France today with the production of great wines. But winemaking isn't native to the French. Patrick McGovern, an archaeologist of fermented beverages, has dated the beginning of viniculture in France to around 500 B.C. and contact with the Etruscans.

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On National Doughnut Day, Free Food And Feel-Good History

Friday, June 07, 2013

Friday's holiday wasn't the brain child of doughnut vendors trying to push their sugary, deep-fried treats (though some will give them to you for free). The holiday stems from the wartime volunteer service of "dough girls" — and even helped to lighten the dark days of Vietnam POWs.

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The Leonard Lopate Show

Three Great BBQ Pitmasters

Friday, June 07, 2013

Barbecue pitmasters Kenny Callaghan of Blue Smoke, Amy Mills, from 17th Street Barbecue, and John Stage of Dinosaur BBQ, talk about the art of barbeque, the many styles, and the 11th annual Big Apple Barbecue Block Party June 8-9 in Manhattan. 

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Not Everyone Cheers Turkey's Move To Tighten Alcohol Rules

Friday, June 07, 2013

Among the many reasons for ongoing riots in Turkey: A recent law restricting the advertising and sale of alcohol. Secular Turks see the new rules as the latest effort by the ruling AK Party to impose religious values on the population.

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How To Sell Coke To People Who Have Never Had A Sip

Friday, June 07, 2013

Coca-Cola is returning to Myanmar after 60 years. They'd been kept out of the country by international sanctions. This week they officially opened their new plant outside of Yangon.

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The Leonard Lopate Show

Good Taste; BBQ Pitmasters; "Lucky Guy"; Please Explain

Friday, June 07, 2013

Tom Vanderbilt discusses what science can tell us about why we like certain foods but not others. We’ll get a preview of this weekend’s Big Apple Barbecue Block Party with three great pitmasters. Director George C. Wolfe and actor Courtney B. Vance talk about bringing Nora Ephron’s play “Lucky Guy” to Broadway. This week’s Please Explain looks at the changes in the new fifth edition of the Diagnostic and Statistic Manual of Mental Disorders.

The Leonard Lopate Show

Why We Like the Foods We Like

Friday, June 07, 2013

Tom Vanderbilt explains new research into why we like the foods we like, why we crave certain flavors or textures while we’re disgusted by others. His article “Accounting for Taste” is in the June 2013 issue of Smithsonian magazine.  

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When You Waste Food, You're Wasting Tons Of Water, Too

Thursday, June 06, 2013

Some 45 trillion gallons of water are lost each year with all of the food that's thrown out around the world, according to a report from the World Resources Institute. This represents a staggering 24 percent of all water used for agriculture.

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How To Clean Up Fish Farms And Raise More Seafood At The Same Time

Thursday, June 06, 2013

Coastal fish farms are a major source of the seafood we eat, but all the fish waste they generate takes a toll on the environment. So a researcher in Canada is trying to clean up fish farms by creating an ecosystem where fish waste gets taken up by other valuable seafood commodities, like shellfish and kelp.

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