Marcie Sillman interviews author Adam Rogers about his new book, "Proof: The Science of Booze." In it, he explores topics like what makes an excellent glass of whiskey, when humans first started to consume fermented fruits, and how we've developed the process of creating a good cocktail over the centuries.
Good morning. I'm Renee Montagne. As Scotland's national poet, Robert Burns hailed Scotland's national dish, haggis, as the great chieftain of the pudding race. But the U.S. has banned the import of haggis for decades because it contains sheep's lung. Today, Britain will make the case to the U.S. agricultural secretary to lift that ban so Americans, too, can enjoy a dish made of lungs, heart and liver encased in sheep's stomach. It's MORNING EDITION. Transcript provided by NPR, Copyright NPR.
When searching for ingredients to cook with, Irish chef Darina Allen sometimes has only to make a short trip — to her yard. There, she's sure to find a constellation of bright yellow dandelion flowers.
"Where other people see weeds, I see dinner!" she says.
Allen's the founder of the Ballymaloe Cookery School and an advocate of organic farming. She says that with a quick transplant from the yard to the kitchen, the humble dandelion might shed its bad rap.
Marcie Sillman talks with food writer David Sax about the evolution of food trends in North America. Sax has written the book, "The Tastemakers: Why We're Crazy for Cupcakes but Fed Up with Fondue," which answers such questions as: Why are kale salads on every restaurant menu? And why has bacon moved from a breakfast item to become part of every meal, even dessert?
You can see some of the differences between an old growth forest and one that's been logged.
On a hike through an old growth forest near Portland, Matt Wagoner of the Forest Park Conservancy points out some of the most obvious ones: Older, taller, coniferous trees, dead trees both standing and fallen, and a wide variety of plants and animals living inside of and on top of that dead wood.
"One of the things that really defines old growth forests is biodiversity," Wagoner says.