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.
Except that the only apple native to North America is the crab apple, said Rowan Jacobsen, author of “Apples of Uncommon Character.” He spoke with KUOW’s Marcie Sillman about apple history – and where you can find the most delicious varieties.
Ross Reynolds speaks with Sheryl Wiser of the Cascade Harvest Coalition about what's fresh in local farmer's markets this weekend. Wiser tells us about pickles and other specialties at some of the more than 100 farmers markets in Western Washington.
People usually go to Skagit Valley for tulips and berries. But here’s a little known fact: The region also grows grains. Grains used to be grown mainly as cover crop and often shipped out of state. These days Skagit Valley is seeing a grain revival, thanks to a local researcher.
If your experience with whole grain bread takes you back to the hard brick loaves of the '70s, Stephen Jones at the Bread Lab wants to change that.
Originally published on Sat August 23, 2014 3:55 pm
It was just a baby-tooth-sized nibble of a peanut butter sandwich, but it was enough to send 18-month-old Gus into a violent coughing fit. Within minutes, his skin erupted into hives and his eyelids swelled shut. His mother, Laura Hass, rushed him from their Palm Beach, Fla., home to the ER. At a red light, she glanced in the rearview mirror — her son's head hung limply to one side, his cries replaced by silence.
Originally published on Fri August 29, 2014 1:09 pm
Despite all the cheerleading for healthy eating, Americans still eat only about 1 serving of fruit per day, on average. And our veggie consumption, according to an analysis from the Centers for Disease Control and Prevention, falls short, too.
Farmers markets in the Puget Sound region are abundant with in-season foods this time of year. But all that choice can be a little overwhelming. KUOW's Ross Reynolds talks with Cascade Harvest Coalition's Sheryl Wiser about how to plan your farmers market shopping: think about making a grilled salad.
Originally published on Tue August 26, 2014 7:09 am
Everything in Alaska is a little bit bigger — even the produce. A 138-pound cabbage, 65-pound cantaloupe and 35-pound broccoli are just a few of the monsters that have sprung forth from Alaska's soil in recent years.
At the annual Alaska State Fair, which opens Thursday in Palmer, the public will have the chance to gawk at giants like these as they're weighed for competition.
Originally published on Thu August 21, 2014 9:56 am
When we picture hungry Americans, we may see the faces of children, or single moms. But many of the people who struggle to fill their bellies are beyond age 65. Some of them are even malnourished, a condition that sets them up for all kinds of other health risks, like falling.
Malnutrition may go undetected — by the general public and by doctors — until the seniors show up in the emergency room, often for an injury or other reason.
Originally published on Thu August 14, 2014 11:15 am
Americans are accustomed to being nagged about salt. We're told we consume too much — particularly from processed foods. And that all this salt can increase the risk of high blood pressure, heart attacks and strokes.
Originally published on Fri August 15, 2014 12:28 pm
In the English-speaking world, our approach to making cheese for most of the last 60 years has been like a Texas gunslinger's: kill bacteria, ask questions later. If it's not pasteurized, it's dangerous, the thinking goes.
But in France, raw milk cheese is a very big deal, long considered safe and revered for its flavor. The country cultivates its 350-plus cheeses — many of which are made with raw milk — like children, claiming that the bacteria in the raw milk impart unique characteristics – grassy, metallic, buttery and so on.