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All Things Considered

Before You Bake Brooklyn's Legendary Cake, Heed A Warning

Thursday, March 27, 2014

When a recipe for Ebinger's Blackout Cake surfaced long after the bakery's demise, Katie Workman knew it was just the thing to make her grandfather. Little did she know the trial that was yet to come.

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The Search For The Perfect Cup Of Coffee Can Be Such A Grind(er)

Thursday, March 27, 2014

It's the holy grail of the coffee world: a grinder that optimizes flavor from every bean. An Idaho couple has spent years perfecting a hand-cranked machine that's as good as much pricier models.

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Can The Meat Industry Help Protect Wildlife? Some Say Yes

Thursday, March 27, 2014

One environmental group argues that to save wildlife, we should replace the meat in our diets with plants. But others counter that it's not so simple: Many livestock producers help conserve wildlife.

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Does Beaver Tush Flavor Your Strawberry Shortcake? We Go Myth Busting

Wednesday, March 26, 2014

Heard the rumor that strawberry syrups contain flavoring from a beaver's tush? The potion was once a common food flavoring. But settle down! The time of beaver-spiked ice pops and pastries has ended.

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How A Cold Brew Can Stop You From Checking Your Smartphone

Wednesday, March 26, 2014

When you're at a bar, staring at your device instead of chatting with friends defeats the purpose of being there in the first place. This innovation steers beer lovers toward the right choice.

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Morning Edition

In Mexico And U.S., Lime Lovers Feel Squeezed By High Prices

Wednesday, March 26, 2014

It's enough to leave you crying in your margarita: Lime prices are so high these days that in Mexico, organized gangs have even started stealing the fruit. Prices are no better stateside.

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Morning Edition

Truckin': Salmon Take A Long, Strange Trip To The Pacific Ocean

Wednesday, March 26, 2014

California's severe drought has left rivers so dry that young salmon can't make their usual migration. To save the fish and the industry, the state is giving millions of salmon a lift.

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The Secret To These Sauces Is Nuts

Wednesday, March 26, 2014

What do lemony aioli, red pepper sauce and herb gravy have in common? These versions owe their smooth, creamy consistency to nuts. Even if you're vegan or gluten-free, they've got you covered.

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The Leonard Lopate Show

Rehabbing Broccoli's Reputation

Tuesday, March 25, 2014

Step off haters. Dan Pashman, host of The Sporkful podcast, talks about why broccoli is exciting and versatile.

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All Things Considered

In Ranchers Vs. Weeds, Climate Change Gives Weeds An Edge

Tuesday, March 25, 2014

Invasive weeds are already a big headache for ranchers, who spend thousands of dollars to get rid of them. New research shows that a changing climate is likely to help many of these weeds thrive.

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Food Giants Want 'Sustainable' Beef. But What Does That Mean?

Tuesday, March 25, 2014

McDonald's says it will start to buy beef that's "verified sustainable" in 2016. But defining sustainable beef production is tricky because the environmental issues involved are so complex.

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WNYC News

Women Rule the Kitchen, But Not the Best Ones

Tuesday, March 25, 2014

WNYC

Women represent only six percent of the head chef positions at 15 prominent U.S. restaurant groups.

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The Leonard Lopate Show

Recipe: Tyler Kord's No. 7 Sub Broccoli Sandwich

Tuesday, March 25, 2014

For a new way to make broccoli, try Tyler Kord's flavorful broccoli sandwiches.

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Can You Open A Bottle Of Wine With A Shoe? Yes, But It Ain't Pretty

Tuesday, March 25, 2014

A YouTube video makes it look so easy: Nine swift strikes against a wall and voila! Your cabernet is ready for pouring. We weren't as successful. But we did figure out the physics behind the trick.

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The Sporkful

Broccoli Sub, Broccoli Tacos, and More with Chef Tyler Kord of No. 7

Tuesday, March 25, 2014

Think broccoli is boring? Chef Tyler Kord makes a broccoli sub, double-decker broccoli tacos, and fried broccoli, and they're all amazing. 

The Leonard Lopate Show

Women's Rights Advocate Humaira Awais Shahid; Drama in Ancient Rome; Broccoli; Superfund Cleanup Makes a Mess

Tuesday, March 25, 2014

On today’s show: Humaira Awais Shahid talks about becoming a prominent Muslim woman activist in Pakistan, and how Islamic values could become an agent for change. Classical historian James Romm looks at the dramatic life of Seneca, one of Ancient Rome’s best-known writers and philosophers. Dan Pashman, host of the Sporkful food podcast, tries to explain why broccoli isn’t more appreciated. And we’ll find out how the clean-up of Superfund sites has created its own host of environmental problems across the country.

All Things Considered

Carp(e) Diem: Kentucky Sends Invasive Fish To China

Monday, March 24, 2014

Asian carp are not just a problem for the Great Lakes region. Fish processors in Kentucky are finding novel ways to dispose of them — including sending them to China, where they are prized as food.

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Sandwich Monday: We Tackle The Army's 'Pork Rib' MRE

Monday, March 24, 2014

For this week's Sandwich Monday, we try the Department of Defense's imitation McRib. It's an MRE, Pork Rib flavor. "This meal disgusts me more before 8 a.m. than most meals disgust me all day."

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Apples Vs. Oranges: Google Tool Offers Ultimate Nutrition Smackdown

Monday, March 24, 2014

Lawyers may tell you not to compare apples with oranges. But Google's new tool allows you to compare the nutrition of any food in a huge government database. You might even learn something surprising.

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