Streams

 

Food

The Takeaway

Hunger in New York City

Thursday, November 22, 2012

Joel Berg, the executive director of the New York City Coalition Against Hunger, explains how social programs managed to prevent widespread starvation during the great recession.

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The Takeaway

Adam Gopnik on the Meaning of Food

Thursday, November 22, 2012

Food is on all of our minds today, but how often do we really think about food? For Adam Gopnik, the answer is always. His latest book is "The Table Comes First: Family, France, and the Meaning of Food." 

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WNYC News

Ingredients For A Homestyle Thanksgiving, 200 Miles Above The Earth

Thursday, November 22, 2012

Candied yams with a touch of marshmallow cream are what the astronauts on the International Space Station are looking forward to eating for their Thanksgiving feast today. That and a little irradiated smoked turkey, courtesy of NASA.

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WNYC News

Why Greek Yogurt Makers Want Whey To Go Away

Wednesday, November 21, 2012

That extra-thick, rich taste of Greek yogurt is popular, but you get it by creating lots of waste. For every pound of authentic strained Greek yogurt, there are 2 or 3 pounds of liquid whey. And getting rid of it can be expensive.

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The Leonard Lopate Show

Globavores: Turkey

Wednesday, November 21, 2012

We're wrapping up our Globavores series this week with a discussion of turkey—just in time for Thanksgiving. Chef Waldy Malouf of Beacon restaurant and food historian Andrew Smith, author of The Turkey: An American Story and the Oxford Encyclopedia of Food and Drink in America, tell us how turkeys, which were found in the New World and were transported around the world and incorporated into the cuisines in many cultures. And we'll have recipes!

Share your favorite way to make turkey! Leave a comment!

Comments [6]

WQXR Features

What Music Do You Identify with Thanksgiving?

Wednesday, November 21, 2012

All day Thursday, WQXR serves up pieces of Americana, songs of harvest, early American ballads, even a few odes to food.

Comments [8]

Freakonomics Radio

Freakonomics Radio: You Eat What You Are

Wednesday, November 21, 2012

Dates and times for this program: Wednesdays: 8pm on 93.9FM; Saturdays: 6am on 93.9FM and NJPR, 2pm on AM820 and 4pm on 93.9FM; Sundays: 8pm on AM820 and NJPR

Americans are in the midst of a food paradox: we have access to more and better and cheaper food than ever before but at the same time, we are surrounded by junk food and a rise in obesity and heart disease.  In this hour-long episode of Freakonomics Radio, Stephen Dubner talks about our massive, but balky food network with economist Tyler Cowen, who argues that agribusiness and commercialization are not nearly the villains that your foodie friends might have you think. We also hear from food philosopher Michael Pollan, who weighs in on a number of our problems, and chef Alice Waters, who talks about a renewed appreciation for the American farmer.  

In the second half of this program, we explore whether eating local can solve most of our food problems. We check in on Santa Barbara County, Calif., one of the top agriculture-producing counties in the U.S., which imports nearly all of the produce it eats, and we run the numbers on how many carbon emissions are actually created by shipping food around the country (or the world).  Finally, we ask whether there is a moral upside to eating food grown far away, and we offer some unconventional advice for people trying to do less damage to the earth every time they eat.

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Features

Could Nate Silver Predict How Good Your Pumpkin Pie Will Be?

Monday, November 19, 2012

Scientists have come up with an algorithm to guess how many stars a recipe will receive online. By building "social networks" for ingredients, the algorithms also reveal how we mix and match spices, make dishes more healthful and customize flavor profiles.

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Features

The Veggieducken: A Meatless Dish With Gravitas

Sunday, November 18, 2012

Dan Pashman shares his recipe for a Thanksgiving centerpiece that will delight (and/or horrify) vegetarians and omnivores alike. Inspired by the turducken (chicken inside duck inside turkey), the Veggieducken is yams inside leeks inside a banana squash — with stuffing between each layer.

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America's Test Kitchen Radio

137: Thanksgiving Special Show

Friday, November 16, 2012

This time on America’s Test Kitchen, we travel to the Topsfield fair for the annual giant pumpkin contest to meet the man who grew the world’s first one-ton pumpkin. We’ll be tasting turkey to find out which brands of bird are best, and we’ll travel back in time to discover how to bard a turkey. Then we’ll head into the test kitchen to learn how to make fluffy mashed potatoes. 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

137: Thanksgiving Special Show

Friday, November 16, 2012

This time on America’s Test Kitchen, we travel to the Topsfield fair for the annual giant pumpkin contest to meet the man who grew the world’s first one-ton pumpkin. We’ll be tasting turkey to find out which brands of bird are best, and we’ll travel back in time to discover how to bard a turkey. Then we’ll head into the test kitchen to learn how to make fluffy mashed potatoes. And of course, we’ll be taking your calls to answer all of your cooking questions.

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Last Chance Foods

Last Chance Foods: Use Kabocha for Pumpkin Pie and Kick the Canned Stuff

Friday, November 16, 2012

Cookbook author Hiroko Shimbo recommends using kabocha squash to make very sweet, exceptionally creamy pumpkin pie filling. Also, try her recipe for spiced kabocha squash soup.

Comments [2]

WNYC News

Twinkies' Hostess Brand May Die, But The Iconic Snack Cakes Never Will

Friday, November 16, 2012

In the interest of science, we offer some ideas for people who are hoarding Twinkies now that Hostess has announced it is going out of business. And none of them involve eating.

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The Leonard Lopate Show

Melissa Clark's Thanksgiving Recipes

Friday, November 16, 2012

Bourbon and Brown Butter Pumpkin Pie and Raw Kale Salad with Anchovy-Date Dressing

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The Leonard Lopate Show

Melissa Clark's Thanksgiving Shortcuts

Friday, November 16, 2012

Melissa Clark, the James Beard award-winning food writer who writes the “A Good Appetite” column in the Dining Section of the New York Times offers some Thanksgiving shortcuts, advice on how to cook a big meal in a small kitchen, how to save time, and more. Her latest cookbook is Cook This Now.

Comments [22]

The Takeaway

Adam Gopnik on the Meaning of Food

Friday, November 16, 2012

With Thanksgiving just around the corner, food is on most of our minds. But for Adam Gopnik, author and staff writer for The New Yorker, this is nothing out of the ordinary. In his most recent book, The Table Comes First, Gopnik explores the meaning of food — in culture, in family, and in society.

Comments [3]

The Leonard Lopate Show

Bill Telepan’s Squash Soup

Wednesday, November 14, 2012

Serves 4

2 cups buttercup squash purée (yielded from 2 to 3 pounds buttercup squash)
1 small leek, white and light green parts only, split lengthwise, sliced and washed
½ small onion, sliced
1 clove garlic, sliced
1 tablespoon olive oil
2 cups vegetable stock or water

Preheat oven to 450ºF.

Cut squash in half length-wise and scoop out seeds.

Salt squash and place skin side down on a baking sheet.

Cover the bottom of the baking sheet with water. Cover squash with aluminum foil and bake until tender, about 45 minutes. Let cool. Scoop out the flesh into a strainer. Squeeze out excess moisture in batches (but not completely dry). Measure out 2 cups of squeezed squash and pass through a food mill into a large bowl.

In a 2-quart pot heat olive oil over low heat. Add the remaining vegetables, salt and cook until tender, about 7 minutes. Add the stock, bring to a boil and simmer for 10 minutes. Add squash and carefully purée in a blender or food processor. Adjust seasoning.

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The Leonard Lopate Show

Recipe: Bill Telepan's Acorn Squash with a Parsley, Hazelnut, and Smoked Ham Salad

Wednesday, November 14, 2012

A salad with roast squash, salty ham, and crunchy hazelnuts.

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The Leonard Lopate Show

Globavores: Squash and Pumpkins

Wednesday, November 14, 2012

Our latest installment of Globavores: Food Travels since 1492 looks at squash and pumpkins! We’ll speak with Bill Telepan, chef and owner of Telepan, and with Amy Goldman, author of The Compleat Squash.

Share your recipes for squash and pumpkins—leave them as a comment, below.

Comments [14]

WNYC News

Storm-Battered Food Banks Struggle To Help The Hungry

Tuesday, November 13, 2012

Some charitable organizations that were in the path of Superstorm Sandy were left in as bad shape as their clients. With Thanksgiving around the corner, they wonder how they will feed the storm's victims and the poor.

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