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The beverage giant PepsiCo has announced a plan to cut the sugar content and calories of drinks it sells around the globe.

A degree program in craft brewing is in its second year at Central Washington University and beer school graduates are in high demand in a market that’s growing rapidly.

The World Health Organization has already urged us to cut back on sugar, limiting added sugars to no more than 10 percent of our daily calories.

The idea behind the company Blue Apron is simple: Each week, it sends customers a box with recipe cards and fresh ingredients to make a handful of meals, each of them in just under 35 minutes.

The company has grown quickly since its founding in 2012: It delivers around 8 million meals per month.

Sam Choy's Poke to the Max, a popular poke food truck in Seattle
KUOW Photo/Caroline Chamberlain

A Hawaiian fish salad is taking Seattle by storm. It's called poke, and you can probably find it in your neighborhood, especially if you live in Capitol Hill. 

Poke means "to cut" which explains why it consists typically of cubes of cut tuna (or another, typically, seafood item) with a variety of sauces and toppings to accompany it.

Most of us have been tempted at one time or another by the lure of sugar. Think of all the cakes and cookies you consume between Thanksgiving and Christmastime!

But why are some people unable to resist that second cupcake or slice of pie? That's the question driving the research of Monica Dus, a molecular biologist at the University of Michigan. She wants to understand how excess sugar leads to obesity by understanding the effect of sugar on the brain.

3,000-Year-Old Cooking Fail Found At A Danish Dig Site

Sep 21, 2016

Denmark currently holds the title of world's happiest country. But we could imagine at least one Norseman back in time who, after a failed cooking attempt, probably felt little of the famed Danish hygge.

In a hilly wetland north of Silkeborg, archaeologists have unearthed a wholly intact Bronze Age clay pot containing a cheesy and charred residue burned to its inside.

No chemical used by farmers, it seems, gets more attention than glyphosate, also known by its trade name, Roundup. That's mainly because it is a cornerstone of the shift to genetically modified crops, many of which have been modified to tolerate glyphosate. This, in turn, persuaded farmers to rely on this chemical for easy control of their weeds. (Easy, at least, until weeds evolved to become immune to glyphosate, but that's a different story.)

Robin Everett, a Sierra Club organizer, says that Trump sees that workers and the environment are not being protected through these trade deals.
KUOW Photo/David Hyde

Last month in Everett, Donald Trump called the Trans-Pacific Partnership a “disaster.”

Hillary Clinton opposes it, too. So what does the rise in anti-trade politics mean for Washington – the most trade-dependent state?

Courtesy of Julia Harrison

Bill Radke speaks with food anthropologist Julia Harrison about how Washington state became the king of apple production in America. 

Sugar shocked.

That describes the reaction of many Americans this week following revelations that, 50 years ago, the sugar industry paid Harvard scientists for research that shifted the focus away from sugar's role in heart disease — and put the spotlight squarely on dietary fat.

What might surprise consumers is just how many present-day nutrition studies are still funded by the food industry.

First, a confession: I've never liked gefilte fish. The slimy, grey balls of fish from a jar have always struck me as icky.

Turns out, I am not alone.

"I had the same experience as you. I never ate gefilte fish," says Liz Alpern. "It was disgusting to me. I literally think I never ate it, until I started making it."

That's a remarkable statement coming from someone in the gefilte fish business. Alpern is half of the team behind the Gefilteria, which makes artisanal gefilte fish. Yes, that is a thing. Alpern gave me a demonstration at a catering kitchen in Brooklyn.

In the 1960s, the sugar industry funded research that downplayed the risks of sugar and highlighted the hazards of fat, according to a newly published article in JAMA Internal Medicine.

I fell for pho in Saigon in 1974, when I was 5 years old. When my family came to America in 1975, my mom satisfied our family's cravings for the aromatic beef noodle soup with homemade batches, served on Sundays after morning Mass. As Vietnamese expatriates, we savored pho as a very special food, a gateway to our cultural roots. When we didn't have pho at home, we went out for it in Orange County, California's Little Saigon, patronizing mom-and-pop shops that welcomed us with the perfume of pho broth.

A legendary South Asian dish has suddenly found itself in the midst of a war in India. Made up of layers of meat and rice and cooked with fragrant spices, the dish is the much-loved biryani. And the latest battlefield is in the northern Indian state of Haryana.

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