food

Carnivorous Cooking
3:45 pm
Thu October 23, 2014

'Test Kitchen': How To Buy The Safest Meat And Make The Juiciest Steaks

To make the best (and safest) burger, America's Test Kitchen recommends grinding the meat at home and packing it loosely.
Courtesy of America's Test Kitchen

Originally published on Thu October 23, 2014 2:55 pm

When shopping for meat, sometimes the options can be dizzying — what's the difference between an organic, free-range or air-chilled chicken? The Cook's Illustrated Meat Book offers insights.

It's about how to shop for, store, season and cook meat and poultry — and how to prevent contaminating your kitchen with bacteria from the raw meat.

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Science
10:04 am
Tue October 7, 2014

Caffeine Cravings (Or Jitters) Are In Your Genes

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.

Forage Forecast
10:16 am
Mon October 6, 2014

October Is Hunting Season For Mushrooms

Chanterelle Cantharellus cibarius

Ross Reynolds talks to Langdon Cook, author of the book "The Mushroom Hunters: On The Trail Of An Underground America," about fall foraging.

On The Menu
8:22 am
Wed October 1, 2014

'If You Can't Beat 'Em, Eat 'Em' Say Diners Noshing On Invasive Species

Crayfish stuffed piquillo pepper, sorrel smoked salmon puff, wild turkey terrine with blackberry mustard, dandelion spanakopita and wild board bratwurst.
Tom Banse Northwest News Network

Originally published on Wed October 8, 2014 2:10 pm

It may be difficult to eat our way out of the invasive species problem, but it can be satisfying to try.

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Faith
3:40 am
Tue September 30, 2014

Millennial Jews Do An About-Face, Start Keeping Kosher

University of Illinois student Stanley Dayan (from left) and Chabad Jewish Center employees Mordy Kurtz and Yosef Peysin work at the center's kosher food stand in 2013 at the university's State Farm Center basketball arena in Champaign, Ill.
David Mercer AP

Originally published on Tue September 30, 2014 10:46 am

Many millennials — people born after 1980 — have embraced vintage items: vinyl records, thick-framed glasses ... and now, dietary laws.

"I'm 21 years old, and, yes, I do keep kosher," says Lisa Faulds.

She says she ate whatever she wanted growing up: "bacon, ham, all that fun stuff. Seafood, shellfish."

But that all stopped a few months ago.

According to a 2013 Pew Research Center study, nearly a fourth of millennial Jews are keeping kosher.

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Agriculture
9:47 pm
Mon September 29, 2014

USDA Has Little Idea How GMO Wheat Came To Sprout In Oregon

File photo

Originally published on Mon September 29, 2014 9:12 am

Genetically modified wheat has been found at a university research center in Montana. That news Friday came as a federal investigation into a similar case in Oregon concludes with few answers.

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Hunger
10:04 am
Fri September 26, 2014

Supermarkets Waste Tons Of Food As They Woo Shoppers

Ready-to-eat meals found in the prepared food aisle are a growing source of waste, as it is difficult to reuse meals that aren't sold but are fully cooked.
Kristofor Husted Harvest Public Media

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.

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Nutrition
3:36 pm
Wed September 24, 2014

To Stop Picky Eaters From Tossing The Broccoli, Give Them Choices

Students are given healthy choices on a lunch line at Draper Middle School in Rotterdam, N.Y., in 2012. To keep students from tossing out the fruits and vegetables they're served, researchers say it helps to give them a choice in what they put on their trays.
Hans Pennink AP

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.

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Dumpster Diving
7:49 am
Tue September 23, 2014

Your Guide To Dining From The Dump

Bounty from the bin: Thaler says you can find plenty of tasty, edible produce that's tossed out. Plastic-wrapped produce tends to be a safe bet, he says.
Courtesy of Maximus Thaler

Originally published on Thu September 25, 2014 7:35 am

When you think of a dumpster diver, you might think of someone like this:

And while you wouldn't be totally wrong, you also wouldn't exactly be describing Maximus Thaler.

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Food Recycling
10:02 am
Mon September 22, 2014

Compost, Seattleites! (Or Risk Being Fined)

A vote by the Seattle City Council may put the city more on par with Portland, Ore., in terms of food waste recycling.
Flickr Photo/Dianne Yee (CC-BY-NC-ND)

It'll be a busy day at Seattle city hall Monday. Mayor Ed Murray is proposing his first city budget since he was elected last fall.

Among other things, the mayor is expected to announce funding for more police officers and for his preschool proposal.

Further down the agenda, though, is a smaller item that could add up to something big.

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Foodies
7:48 am
Mon September 22, 2014

What's For Dinner? How 'Bout Nutria, Bullfrog Legs, Sorrel And Carp

Chef Hamid Serdani serves a feral pig chop on a bed of mashed potatoes and sauteed dandelion greens with a blackberry balsamic curry sauce at the 2013 edition of the invasive species cook-off.
Cassandra Profita OPB

Originally published on Mon September 22, 2014 8:13 am

On September 28, several hundred people are expected to gather at a vineyard near Salem, Oregon, to chew on the problem of invasive species.

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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.

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