food

Author Talk
9:54 am
Fri September 12, 2014

The U.S. Controls More Ocean Than Any Other Nation, So Why Do We Import 91 Percent Of Our Seafood?

Flickr Photo/girl_onthe_les (CC-BY-NC-ND)

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.

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Harvest Time
11:41 am
Thu September 11, 2014

Northwest Wine Crush: Hot Summer Makes For Strong Juice

Wine grapes ready for harvest at the Ciel du Cheval Vineyard on Red Mountain in southeast Washington.
Anna King Northwest News Network

Originally published on Thu September 11, 2014 9:12 am

As the Northwest is bathed in autumn’s golden light, wineries across the region are harvesting, crushing grapes and making wine full bore. This year’s fruit looks petite and powerful.

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Health And Diet
12:59 pm
Wed September 10, 2014

Women Who Eat Fish Twice Weekly Cut Their Risk Of Hearing Loss

Researchers speculate that the Omega-3 fatty acids in fish may help maintain good blood flow to the inner ear.
iStockphoto

Are you finding it tougher to follow conversations in a noisy restaurant? Or does it seem like people are mumbling when you speak with them?

These are two questions commonly used to screen for hearing loss, which affects more than one-third of people over age 65, according to the National Institutes of Health.

So, what to do to cut the risk?

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Foodies
1:23 pm
Mon September 8, 2014

Northwest Cuisine By Boat, Whale And Walrus

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.

As American As ...
1:52 pm
Fri September 5, 2014

A Surprising History Of The Apple (And Why Red Delicious Is Out)

Flickr Photo/Debbie R

American as apple pie, the expression goes.

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.

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Getting Fresh With Sheryl
3:09 pm
Thu September 4, 2014

Pickles And Lavender: Specialties Of Washington Farmers Markets

Sheryl Wiser surveys lavender offerings at the wonderful smelling Sequim market.
Courtesy of Sheryl Wiser

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.

Sweet Tooth
8:23 am
Thu September 4, 2014

The Science Behind Baking Your Ideal Chocolate Chip Cookie

Turns out cookie customization is easier than it seems.
Tessa Arias Handle the Heat

Originally published on Thu September 4, 2014 12:50 pm

You like soft and chewy. He likes thin and crispy. If only there were a way to bake chocolate chip cookies to please everyone.

There is! And, no, it's not Martha Stewart's way. It's science.

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The Science Of Bread
9:34 pm
Wed September 3, 2014

Live Free, Eat Gluten: Return Of Heirloom Grains To Washington

Farmers, scientists and bakers work side by side at the Bread Lab in Mt. Vernon.
KUOW Photo/Kara McDermott

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.

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Dangerous Reactions
9:23 am
Mon August 25, 2014

Hypoallergenic Nuts: A Solution To Nut Allergies?

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.

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Finger Lickin' Carrots
12:29 am
Mon August 25, 2014

Grocers Lead Kids To Produce Aisle With Junk Food-Style Marketing

A kids healthy snacks display at Giant Eagle.
Courtesy of Giant Eagle

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.

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Summer Harvest
4:45 pm
Thu August 21, 2014

A Plan For Shopping Farmers Markets: Think About What To Grill

Golden beets at the University District farmers market in Seattle.
Cascade Harvest Coalition

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.

Alaskan Produce
11:57 am
Wed August 20, 2014

Why Vegetables Get Freakish In The Land Of The Midnight Sun

Giant Cabbage Weigh-Off 2013 winners (with placards, left to right): Scott Rob (92.1 pounds), Keevan Dinkel (92.3 pounds) and Brian Shunskis (77.4 pounds). The growers are joined by the cabbage fairies, a group of women who for 15 years have volunteered at the cabbage competition.
Clark James Mishler Courtesy of Alaska State Fair

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.

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Nutrition
11:02 am
Fri August 15, 2014

Why Hungry Seniors Aren't Getting Enough To Eat

Malnourished seniors may be forgotten until they show up in the emergency room, often for another reason like an injury.
Ted Gough Willowpix/iStockphoto

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.

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Goats and Soda
4:02 pm
Wed August 13, 2014

Death By Salt? New Study Finds Too Much Sodium Is A Global Killer

Around the world, people consume too much salt. A new study estimates 1.65 million deaths a year are attributable to sodium intake.
Jung K Oh iStockphoto

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.

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The Salt
1:58 pm
Tue August 12, 2014

Unlocking France's Secrets To Safer Raw Milk Cheese

A French cheesemaker sets up wheels of Reblochon, a semi-soft cheese made from raw cow's milk, for maturing in a farm in the French Alps. Anglophone cheesemakers say translating a French government cheese manual will help them make safer raw milk cheese.
Jean-Pierre Clatot AFP/Getty Images

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.

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