Marcie Sillman speaks with Marian Neuhouser, a nutrition researcher at the Fred Hutchinson Cancer Research Center in Seattle and co-author of a study that examines the role your genes play in your tolerance to caffeine.
Originally published on Tue September 30, 2014 8:23 am
Supermarkets and restaurants serve up more than 400 million pounds of food each year, but nearly a third of it never makes it to a stomach.
With consumers demanding large displays of unblemished, fresh produce, many retailers end up tossing a mountain of perfectly edible food. Despite efforts to cut down on all that waste, in the U.S., the consumer end of the food chain still accounts for the largest share. It comes down to shoppers demanding stocked shelves, buying too much and generally treating food as a renewable resource.
Originally published on Thu September 25, 2014 2:11 pm
In many communities, the local school district is the largest food provider, filling thousands of hungry bellies every day. But trying to feed healthful food to some of the pickiest eaters can result in mountains of wasted food.
Now, many schools are finding that giving kids a say in what they eat can cut down on what ends up in the trash.
Here in the Northwest we take pride in our regional seafood industry, but details about the big picture of seafood distribution may surprise or appall you. Our guest this week on Speakers Forum is Paul Greenberg, author of the book “American Catch: The Fight for Our Local Seafood.”
The U.S., which controls more ocean than any other nation, imports 91 percent of its seafood.
Ross Reynolds speaks with Seattle chef and restaurateur Renee Erickson about her first cookbook, "A Boat, a Whale, & a Walrus: Menus and Stories,” written with Jess Thomson. Erickson talks about going from an art major at the University of Washington to running four restaurants, The Whale Wins, the Boat Street Café, Barnacle, and the Walrus and the Carpenter, an acclaimed oyster bar.