food

The Salt
3:53 pm
Sun May 4, 2014

Ranch-To-Table Trend Has Some Diners Asking: Where's The Steak?

Legume Chef Trevett Hooper and butcher Tyler Mossman with large beef cuts in the restaurant's kitchen.
Ashley Rose Courtesy of Trevett Hooper

Originally published on Thu May 8, 2014 7:40 am

Trevett Hooper was one of the first chefs in Pittsburgh to promote the local food movement. Now he and other chefs around the country are expanding their locally grown menus to include meat. But it's been a challenge to embrace this hot new ranch-to-table trend while still meeting customers' expectations for a fancy night out.

Hooper, the executive chef at Legume restaurant, is no stranger to sourcing meat locally. Just about every bite of meat he served in 2013 was raised in Pennsylvania.

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Food
3:22 pm
Thu May 1, 2014

What's Healthy And What's Not At Italian Chain Restaurants

The Olive Garden's chicken alfredo is 1,440 calories and two and a half days' saturated fat (48 grams) -- about what you'd get in two 14-ounce New York Strip steaks at Outback Steakhouse, according to the Center for Science in the Public Interest. (olivegarden.com)

Originally published on Mon May 12, 2014 2:19 pm

When you eat out, you might think you are making a healthy choice by ordering vegetarian ravioli over that fillet mignon. However, according to the Center for Science in the Public Interest, you may be wrong.

The nonprofit health advocacy group releases its rankings today of the most healthful — and the most appalling — choices at popular Italian-American restaurant chains, including Olive Garden, Carrabba’s Italian Grill, Romano’s Macaroni Grill, and Maggiano’s.

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The Salt
10:29 am
Thu May 1, 2014

Hot, Sour, Sweet And Mobile: Loco Border Street Food

Tijuana street vendor Fidencio Rodriguez displays a freshly made batch of tostilocos, a unique border snack making inroads in the U.S.
Kainaz Amaria NPR

Originally published on Thu May 1, 2014 4:57 pm

Thousands of people cross the U.S.-Mexico border everyday. An untold number buy tostilocos — chips loaded with toppings many might consider loco, as in crazy.

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Community
4:43 pm
Wed April 23, 2014

Texas Historical Commission Names Bolner's Fiesta Products A "Texas Treasure"

Bolner family earn the Texas Treasure Award for more than 50 years of producing their Fiesta spice products in San Antonio
Credit Eileen Pace

On Tuesday a San Antonio icon in the food industry received recognition as an historic Texas business.

Bolner’s Fiesta Products was honored by the state as a Texas Treasure.          

The Texas Treasure Award was created by the legislature in 2005 to honor long-standing businesses that have added value and character to the culture of the state.

State Sen. Leticia Van De Putte, who presented the award to the Bolner family, said it was especially meaningful for her.

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The Salt
4:07 am
Sat April 19, 2014

Can Wal-Mart Really Make Organic Food Cheap For Everyone?

Wal-Mart is promising to drive down the prices of organic food by bringing in a new company, WildOats, to deliver a whole range of additional products.
Wal-Mart/Flickr

Originally published on Sat April 19, 2014 10:40 am

It could be another milestone in organic food's evolution from crunchy to commercial: Wal-Mart, the king of mass retailing, is promising to "drive down organic food prices" with a new line of organic food products. The new products will be at least 25 percent cheaper than organic food that's on Wal-Mart's shelves right now.

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The Source - April 17, 2014
12:11 pm
Thu April 17, 2014

The Source: Is Texas Missing Out On Record Beef Prices?

USDA CC

The drought that caused several Texas ranchers to sell off their herds in the past three years is also a culprit in the current surge in red meat prices.

According to several economists the prices are setting records. The demand for beef in Asia as well as increased feed prices -- as corn increasingly heads to ethanol refiners -- are also to blame for the current state of high prices.

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The Salt
5:53 pm
Tue April 8, 2014

This Pie Chart Is Delicious And Statistically Sound

Melissa Wakefield's completed pie chart.
Courtesy of Melissa Wakefield

Originally published on Thu April 10, 2014 7:17 am

Remember Pie Week? That series of stories, produced with our friends over at Morning Edition in July 2012, was a hit here on The Salt.

Well, thanks to the wonders of Internet search, we have an excuse to revive Pie Week and celebrate the creativity it inspired once again.

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NPR Story
3:25 pm
Fri March 28, 2014

Why M&M's Are Made With Natural Coloring In The EU And Not The U.S.

Ingredients in Nestlé Smarties, including plant-based dyes. (Jesse Costa/Here & Now)

Originally published on Fri March 28, 2014 3:44 pm

If you’ve ever eaten candy from a European Union country, you might notice some unusual ingredients.

For  instance, Nestlé’s chocolate “Smarties” contain radish, lemon and red cabbage extracts for coloring, rather than yellow six or red 40. So why is that?

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Fronteras
2:14 pm
Fri March 28, 2014

Steve Inskeep On Reporting From The "Borderland"

Texas rancher Dob Cunningham, right, stands on the edge of his 800-acre ranch in Quemado, Texas, which touches the Rio Grande. On the other side, Mexico.
Kainaz Amaria NPR

Fronteras: A conversation with "Morning Edition" host Steve Inskeep, who joins us to talk about NPR’s Borderland series: stories about the people, goods and culture that cross back and forth across the U.S.-Mexico border. Mónica Ortiz Uribe introduces us to the Barrio Aztecas of El Paso, one of the more frightening gangs that operate on the border. Lent is a time of spiritual reflection, but it also means a change in diet for those who take part. Fronteras commentator Yvette Benavides tells us about how the foods of lent can be sinfully good.

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Found Recipes
5:10 pm
Thu March 20, 2014

This Simple Stew Is A Battleground In A Bowl

John Currence and Punish Stew may share a checkered past, but so many people in his life have loved this easy, hearty soup, he can't help but love it too — or at least act like he does.
iStockphoto

Originally published on Wed March 26, 2014 11:10 am

Ask award-winning chef John Currence for a comfort food recipe, and you may hear him tell a story filled with a hefty share of discomfort. In his cookbook, Pickles, Pigs & Whiskey, he shares a simple, hearty soup that he's taken to calling "my purgatory on Earth — I love to hate it, and I hate to love it." For short, he calls it Punish Stew.

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