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.”
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."
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.
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.
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.
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.
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.