food

Fish Industry
2:09 pm
Wed July 9, 2014

'American Catch': How Fish Go From Sea To Table

David Hyde talks to author Paul Greenberg about his book about fish production called "American Catch."

Recipes
2:38 pm
Tue July 8, 2014

Turning Fresh Herbs Into Simple Summer Sauces

Kathy Gunst's "Green Sauce" can be used as a topping, dip, or spread. (Kathy Gunst)

Originally published on Tue July 8, 2014 3:08 pm

Summer is here, and with it, an abundance of fresh vegetables and herbs, perfect for making simple homemade sauces.

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Food Safety
12:17 am
Mon July 7, 2014

Raw Milk Producers Aim To Regulate Themselves

Charlotte Smith, of Champoeg Creamery in St. Paul, Ore., says raw milk may offer health benefits. But she also acknowledges its very real dangers.
Courtesy of Champoeg Creamery

Originally published on Wed July 9, 2014 6:45 am

A growing number of Americans are buying raw milk. That's milk that has not been pasteurized to kill bacteria.

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Food
4:13 pm
Wed July 2, 2014

How Dark Chocolate, Not Milk Chocolate, May Help Blood Flow

Researchers say the polyphenols in dark chocolate can help the body form more nitric oxide, a compound that causes blood vessels to dilate and blood to flow more easily.
iStockphoto

Originally published on Wed July 9, 2014 6:44 am

The idea that eating cocoa-rich, dark chocolate may offer greater health benefits than milk chocolate is not new.

Cocoa is loaded with compounds called polyphenols that have been shown to help our bodies fend off inflammation and maybe even improve our moods.

And now a small study published in the Journal of the American Heart Association offers evidence of another possible benefit: improving vascular health by increasing blood flow.

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Author Interview
3:20 pm
Wed July 2, 2014

What Makes A Perfect Glass Of Whiskey

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.

Food Imports
4:38 am
Mon June 30, 2014

Britain Wants U.S. To Lift Its Ban On Haggis

Originally published on Mon June 30, 2014 10:32 am

Transcript

RENEE MONTAGNE, HOST:

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.

Eat With Your Eyes
8:59 am
Wed June 25, 2014

Kandinsky On A Plate: Art-Inspired Salad Just Tastes Better

Kandinsky's Painting No. 201, on the left, was the inspiration for the salad on the right, which was used to test diners' appreciation of the dish.
Museum of Modern Art; Crossmodal Research Laboratory

Originally published on Mon June 30, 2014 5:35 am

We eat first with our eyes. When strawberries are perfectly red, they seem to taste sweeter. When chicken is painted blue, it's disturbing. The ancient Romans understood that, and certainly today's top chefs exploit it when they plate their food.

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Wine
7:06 am
Mon June 23, 2014

What Climate Change Could Mean For Your Grape Juice

Washington State University researcher Markus Keller is looking into ways to continue growing juice grapes a warming climate. If summers get too hot, it will be trouble for Washington's most widely planted grape variety.
Courtney Flatt

Originally published on Fri June 20, 2014 7:34 am

PROSSER, Wash. -- The sun beats down as researcher Markus Keller leans in to inspect his experimental vineyard.

“As you can see here, there’s a lot of flowers forming on the different shoots,” Keller says.

The grape leaves hang down like a curtain over the rows of vines. This year’s crop looks to be strong.

For connoisseurs of fine grape jellies and juices, this is a reason to rejoice. For collectors of fine wines? Not so much.

These are Concord grapes -- which make up 99 percent of the variety that go in to juice and jelly production, Keller says.

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Environmental Health
2:22 pm
Thu June 19, 2014

Pregnant Women Should Eat More Fish, Unless It Was Caught In Puget Sound

Flickr Photo/Rob Bixby (CC-BYC-NC-ND)

Marcie Sillman speaks with Bill Daniell, an associate professor at the UW's School of Public Health, about Washington's fish consumption rate — a little number that has a big impact.

Seafood
10:41 am
Tue June 17, 2014

Red Fish, Blue Fish: Where The Fish Flesh Rainbow Comes From

Yellowfin tuna; Chinook salmon; lingcod; Pacific halibut.
Chang/iStockphoto; Debbi Smirnoff/iStockphoto; via TeachAGirlToFish; Andrea Pokrzywinski/Flickr

Originally published on Thu June 19, 2014 1:36 pm

From red to white to orange to blue, fish flesh can land almost anywhere on the color spectrum.

What's behind this huge variation? A lot of things — from genetics to bile pigments. And parsing the rainbow can tell us something about where a fish came from, its swimming routine and what it ate.

Red yellowfin tuna: A classic of the sashimi counter, the yellowfin tuna is also the Michael Phelps of the fish world. And its athletic prowess has a lot to do with its ruby red flesh.

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Health
2:02 pm
Mon June 16, 2014

City Of Seattle Ramps Up Efforts To Make Healthy Food Accessible To All

Marcie Sillman speaks with Sharon Lerman, food policy advisor for the City of Seattle, about efforts to get healthy, fresh and affordable food in reach of all Seatttleites.

Buzz Kill
4:40 pm
Fri June 13, 2014

Can You Eat One Tenth Of A Cookie? Legal Pot Means Portion Control

Flickr Photo/Werwin15 (CC BY 2.0)

Bill Radke talks with news analyst Joni Balter about how Washington and Colorado officials are packaging marijuana edibles to keep people out of the emergency room.

Edible Weeds
12:52 pm
Thu June 12, 2014

A Sweet Solution For Dandelions: Eat 'Em To Beat 'Em

Freshly picked weeds, hot from the fryer.
Sarah Miles Flickr

Originally published on Mon June 30, 2014 6:42 am

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.

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Foodie Culture
3:12 pm
Mon June 9, 2014

The Tastemakers: Why Some Foods Trend And Others Don't

Credit David Sax' book "Tastemakers."

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?

EarthFix Reports
12:53 pm
Tue June 3, 2014

Can You Taste An Old Growth Forest In This Beer?

On a recent hike, brewer Dan Hynes pours samples of beer he made using yeast collected from an old growth forest near Portland.
Cassandra Profita

Originally published on Mon June 2, 2014 1:00 am

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.

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