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Food

As Promised: Obama Wants To Overhaul Global Anti-Hunger Efforts

Wednesday, April 10, 2013

The change that may matter most for the proposal's chances of success, though, is purely bureaucratic. The White House wants foreign food aid to be funded through the U.S. Agency for International Development instead of the U.S. Department of Agriculture.

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Cities Turn Sewage Into 'Black Gold' For Local Farms

Wednesday, April 10, 2013

Cities are finding beneficial and lucrative ways to dispose of solid waste, while also helping farmers. But a lot of sewage still ends up in landfills or being processed at big, industrial incinerators.

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Earliest Cookware Was Used To Make Fish Soup

Wednesday, April 10, 2013

Humans were using cookware as early as 15,000 years ago, according to a new analysis of ancient Japanese ceramic pots. Those first meals? Fish soup.

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Surprise: Organic Apples And Pears Aren't Free Of Antibiotics

Wednesday, April 10, 2013

Both fruits are vulnerable to a nasty disease called fire blight that can devastate orchards. So organic labeling standards allow for antibiotics to be used on apple and pear trees. That exemption is set to end in 2014 — but growers say they need a little more time.

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Preserved Lemons: Older, Wiser And Full Of Flavor

Wednesday, April 10, 2013

Salted and aged, the fruit develops mellow yet intensely lemony flavor, with none of the nose-tickling bright, high notes of the fresh version. Though they do take some time, preserved lemons are easy to make, keep practically forever, and make everything around them seem a little sweeter.

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Vermont Bests The Nation In Local Chow

Tuesday, April 09, 2013

Vermont tops the nation when it comes to locally produced food, according to a new ranking from the nonprofit Strolling of the Heifers. Having farmers markets, CSA programs and distribution systems all helps.

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Arsenic In Beer May Come From Widely Used Filtering Process

Tuesday, April 09, 2013

Arsenic in beer doesn't sound like a good idea, even if it's due to a centuries-old filtering process. A new study says filtering beer with diatomaceous earth could boost levels of arsenic. But it's not clear whether this poses a health risk.

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Demand Is High For Mexico's Magnificent Mangoes

Tuesday, April 09, 2013

Mexico says it is now the world's largest exporter of fresh mangoes. India still holds the No. 1 position in overall mango production. One out of every 20 mangoes consumed in the world now comes from Mexico.

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Features

Reduced Guilt? Chocolate Gets A Healthy, Fruity Makeover

Monday, April 08, 2013

Scientists have developed a type of chocolate infused with micro-bubbles of fruit juice that they say can replace up to half of the fat found in normal chocolate. This hybrid treat, they say, provides a tasty, more healthful alternative to regular chocolate.

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The Leonard Lopate Show

We Asked and You Shared: Your Favorite Cookbooks

Monday, April 08, 2013

We asked you to share your essential cookbooks - you know, the ones that have stains and notes all over them that contain your favorite, tried-and-true recipes.

Listeners shared over 50 titles with us! Click below to see them all, and maybe find a new favorite. Don't see your old stand-by on the list? Add it to the list in the comments below!

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Vermont Finds High-Tech Ways To Sap More Money From Maple Trees

Monday, April 08, 2013

Technological advances now allow Vermont's maple syrup producers to get twice as much sap per tree, meaning more syrup and more money. Statewide, the crop brought in $40 million last year, double its value from just six years ago.

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Why You Shouldn't Wrinkle Your Nose At Fermentation

Sunday, April 07, 2013

It's delicious, it's nutritious and it's basically rotten. Fermentation is the hot culinary trend, and as Weekend Edition food commentator Bonny Wolf explains, the preservation process gives food a flavor unique to time and place.

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America's Test Kitchen Radio

212: Blood, Bones and Butter: New York Chef Confidential

Friday, April 05, 2013

This time on America’s Test Kitchen, we interview Gabrielle Hamilton, chef-owner of New York’s Prune restaurant and author of the best-selling memoir Blood, Bones, and Butter. We’ll find out what’s hot and what’s not in the world of kitchen gadgets, and we’ll be tasting wine with expert Stephen Meuse. Then we’ll head into the test kitchen to learn how to make New England Clam Chowder. 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

212: Blood, Bones and Butter: New York Chef Confidential

Friday, April 05, 2013

This time on America’s Test Kitchen, we interview Gabrielle Hamilton, chef-owner of New York’s Prune restaurant and author of the best-selling memoir Blood, Bones, and Butter. We’ll find out what’s hot and what’s not in the world of kitchen gadgets, and we’ll be tasting wine with expert Stephen Meuse. Then we’ll head into the test kitchen to learn how to make New England Clam Chowder. And of course, we’ll be taking your calls to answer all of your cooking questions.

Comment

Craft-Beer-Crazy Oregon Poised To Name Official State Microbe

Friday, April 05, 2013

Saccharomyces cerevisiae is poised to become the nation's first official state microbe. Oregon is grateful, very grateful, for all the yeast has done for the state's booming craft beer industry.

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Last Chance Foods

60-Second Stir Fry: Dale Talde

Friday, April 05, 2013

WNYC

Famed Pork Slope chef Dale Talde put on a game face as my questions came his way, but I detected some flinching when I asked him about his vacation plans this year. He had to repeat the question.  "Vacation plans?"  

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The Leonard Lopate Show

Please Explain: Grains

Friday, April 05, 2013

Grains have been a cornerstone of the human diet since the dawn of civilization. We'll find out about the wide variety of grains and the difference between whole, refined, and enriched grains.Abdullah A. Jaradat, USDA Department of Soil Management Research, and Maria Speck, author of Ancient Grains for Modern Meals, explain.

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The Leonard Lopate Show

Recipe: Greek Millet Saganaki with Shrimp and Ouzo

Friday, April 05, 2013

Make this grain-based dish, made with millet and shrimp.

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Freezing Food Doesn't Kill E. Coli And Other Germs

Friday, April 05, 2013

An outbreak of E. coli in frozen pizza, cheesesteaks, and other foods makes it clear: Just because the freezer's frosty doesn't mean it can kill microbes that cause food-borne illness.

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The Leonard Lopate Show

Your Shopping List for a Well-Stocked Kitchen

Friday, April 05, 2013

Jack Bishop, editorial director of America’s Test Kitchen, joined us recently to talk about what essential ingredients every cook should have on-hand in their kitchen at all times. Here’s his list – along with some helpful tips on how to store them so that they last longer:

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