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Food

Quinoa Is Kosher For Passover, But Mom May Not Approve

Tuesday, April 08, 2014

The Orthodox arbiters of kosher inspected quinoa fields in the mountains of Peru and Bolivia. And now for the first time, they've given their Passover seal of approval to the ancient "pseudo-cereal."

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The Sporkful

The Science and Religion of Matzoh

Tuesday, April 08, 2014

To better understand and appreciate matzoh, Dan travels to the Manischewitz factory to interview a Southern Baptist matzoh expert named Randall Copeland and Rabbi Yaakov Horowitz.

All Things Considered

The Future Of Clean, Green Fish Farming Could Be Indoor Factories

Monday, April 07, 2014

Aquaculture in the U.S. has lagged because of opposition from environmentalists and people living on the coast. But entrepreneurs say they've found a way to produce fish on land with little pollution.

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Disease Detectives Are Solving Fewer Foodborne Illness Cases

Monday, April 07, 2014

The government has reported 42 percent fewer foodborne illness cases in the past decade and solved less than half of them, a report finds. But that doesn't necessarily mean the food supply is safer.

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Micropolis

One Indian Man Eats and Tells

Monday, April 07, 2014

As a South Asian growing up in Texas, Arun Venugopal never thought twice about eating with his hands while at home but in public in front of his friends and strangers alike, it was a different story. Arun hits Wall Street to see if this taboo of his childhood is still relevant in NYC today.

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'Beer Culture' Revered As Belgium's Heritage

Sunday, April 06, 2014

Beer in Belgium is such serious business. The country applied to have its beer culture recognized and protected by UNESCO. NPR's Rachel Martin speaks with Belgian beer connoisseur Erik Verdonck.

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All Things Considered

A Spicy Gold Rush: Turmeric's Rise To Superfood

Saturday, April 05, 2014

There's a gold rush going on, but it has nothing to do with metal. Ozy.com co-founder Carlos Watson says the yellow Indian spice, with its healing properties, is seeing growing popularity in the U.S.

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Newbie Urban Gardeners May Not Be Aware Of Soil's Dirty Legacy

Saturday, April 05, 2014

More and more city dwellers are trying their hand at urban gardening. Most know to be wary of lead in their soil, a report finds, but they're clueless about how to avoid other types of contaminants.

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Last Chance Foods

Last Chance Foods: Rooting for Rutabagas

Friday, April 04, 2014

As a cross between a cabbage and a turnip, the rutabaga is an underdog vegetable easily overlooked. Concuco Farm's Hector Tejada helped shine the spotlight on rutabagas with advice on how to store and prepare them. 

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All Things Considered

Cuisine And Culture Transform A Dallas Neighborhood

Friday, April 04, 2014

Trinity Groves, a 15-acre restaurant incubator, brought Chinese-Latin food and economic vitality back to West Dallas. What was once a dangerous neighborhood is now a hot spot for international eats.

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Tasting French Fries For A Living Can Be A Pain In The Mouth

Friday, April 04, 2014

Food industry "sensory panelists" spend hours chewing, swishing and analyzing food, sometimes to the point of pain. These tests ensure mass-produced products like frozen french fries hit the spot.

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The Leonard Lopate Show

Recipe: Carla Hall's Chile, Pea, and Coconut Chutney

Friday, April 04, 2014

Spicy, punchy, and powerful peas.

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The Leonard Lopate Show

Recipe: Carla Hall's Tangy Hot Cabbage Slaw

Friday, April 04, 2014

This super simple slaw is good on tacos, arepas enchiladas and empanadas.

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The Leonard Lopate Show

Recipe: Carla Hall's Last Supper Buttered Tarragon Peas

Friday, April 04, 2014

Carla Hall's peas with butter and tarragon.

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The Leonard Lopate Show

Recipe: Alfred Portale's Baby Beet Salad, Shaved Fennel, Orange, and French Feta Cheese with Orange Balsamic Dressing

Friday, April 04, 2014

Roasted beets are a longtime favorite of Chef Portale’s. Always aesthetically minded, the chef’s eye finds the color appealing, while the sweet, bright flavor of beets and the beautiful color complemented by seasonal elements allows this salad to appear in various forms at Gotham.

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The Leonard Lopate Show

Recipe: Alfred Portale's Kennebec Potato Gnocchi with Peas, Fava Beans, Pearl Onions, Pea Shoots, Pecorino Cheese, and Mint

Friday, April 04, 2014

Light and airy gnocchi paired with the late spring harvest of peas and fava beans make this early summer pasta a favorite. To allow the delicate qualities of spring to shine, it is important to keep the gnocchi light by using very little flour and handling it delicately. Kennebec or any good baking potato, like the prevalent Idaho, are ideal to use for their starchiness.

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The Leonard Lopate Show

Twenty-Four Hours in a Restaurant Kitchen

Friday, April 04, 2014

Chef Michael Gibney gives a fly-on-the-wall perspective on the food service industry, exposing the hidden world behind the kitchen doors. He describes the details of what it takes to deliver an exceptional plate of food—the journey to excellence by way of exhaustion of all the people in a restaurant kitchen. In his book Sous Chef: 24 Hours on the Line, Gibney uses 24 hours to animate the intricate camaraderie and culinary choreography in an upscale New York restaurant kitchen.

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The Leonard Lopate Show

Carla Hall Spices Up Comfort Food

Friday, April 04, 2014

The host of “The Chew” on ABC and "Top Chef" contestant talks about how to shake up your favorite dishes and cooking peas for Jacques Pépin.

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The Leonard Lopate Show

Creating a Restaurant that Lasts; Scenes from a Restaurant Kitchen; Carla Hall; Rieslings, Please Explain

Friday, April 04, 2014

Chefs Alfred Portale and Bill Telepan talk about celebrating Gotham Bar and Grill’s 30th anniversary and what gives a restaurant staying power in our very competitive city. Michael Gibney takes us inside a professional kitchen to show us the camaraderie and choreography that goes into making a wonderful plate of food. Carla Hall, host of “The Chew,” explains how food can help forge connections between people–and shares some of her favorite comfort foods. We'll discuss the resurgent popularity of Rieslings. And this week’s Please Explain is about insomnia and other sleep disturbances.

The Leonard Lopate Show

Why German Rieslings are Great Wines

Friday, April 04, 2014

Stephen Bitterolf, founder of Rieslingfeier, and winemaker Egon Müller IV discuss the return of German Riesling—how it’s made and why it’s a great wine.

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