food

Recipes
1:26 pm
Wed June 4, 2014

Summer Salad Recipes From Kathy Gunst

Kathy adds some freshly cracked black pepper. (Jesse Costa/WBUR)

Originally published on Thu June 5, 2014 7:00 am

With the warmer weather, Here & Now resident chef Kathy Gunst‘s garden has been flourishing. As she tells host Robin Young, “seeing tender young greens come up in my garden, I’m like a little kid in a candy store, I am just so excited.”

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Krulwich Wonders...
6:03 am
Wed June 4, 2014

How Chocolate Might Save The Planet

Robert Krulwich NPR

Originally published on Wed June 4, 2014 11:11 am

When you unwrap it, break off a piece and stick it in your mouth, it doesn't remind you of the pyramids, a suspension bridge or a skyscraper; but chocolate, says materials scientist Mark Miodownik, "is one of our greatest engineering creations."

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The Salt
2:20 pm
Wed May 21, 2014

The Vegetables Most Americans Eat Are Drowning In Salt And Fat

This isn't exactly what a healthy serving of veggies looks like.
Lauri Patterson iStockphoto

Originally published on Wed May 21, 2014 4:02 pm

Popeye and our parents have been valiantly trying to persuade us to eat our veggies for decades now.

But Americans just don't eat as many fruits and vegetables as we should. And when we do, they're mainly potatoes and tomatoes — in the not-so-nutritious forms of french fries and pizza, according to a report from the U.S. Department of Agriculture.

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The Salt
5:59 am
Tue May 20, 2014

'Third Plate' Reimagines Farm-To-Table Eating To Nourish The Land

A view of Dan Barber's Stone Barns Center field and barns in Pocantico Hills, N.Y.
Nicole Franzen Courtesy of Blue Hill Farm

Originally published on Fri May 23, 2014 4:56 pm

Perched on a farm along the Hudson River is Dan Barber's award-winning restaurant, Blue Hill at Stone Barns. The food that's harvested on the farm year-round is what is served to diners daily.

But this champion of the farm-to-table movement noticed that farming and consuming foods locally still wasn't all that sustainable.

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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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