food

Flickr Photo/Eric Horst

Marcie Sillman talks with food writer Sara Dickerman about making gravy and how to work with the labels on your turkey.

Peppered with complaints from citizens about burning eyes, sore throats and headaches, city officials in Irwindale, Calif., went to court to see if they could do something about smells coming from a factory that produces Sriracha hot sauce.

Flickr Photo/Another Pint Please...

Marcie Sillman talks with Phil Wyman, a restaurant inspector for King County Public Health, about how to properly cook a turkey to avoid poisoning your loved ones.

Where’s The Beef From? Starting Saturday, Meat Labels Will Have To Tell You

Nov 25, 2013
Flickr Photo/Robert Couse-Baker

Meat-eating grocery shoppers will see something new starting this Saturday: A label that includes the location of where the meat they’re buying was born, raised and slaughtered.

It has been a bumpy road to implementation since a law was passed in the US regarding meat labeling in 2002. Supporters of origin labeling include consumer groups who pushed a “right to know” argument and some farmers who argued that labeling would increase the demand for American meat.

A Cheez-It Feast, And Other Reasons To Be Thankful

Nov 22, 2013
KUOW Photo/Jenny Asarnow

RadioActive's Yafiet Bezabih and Maddie Ewbank challenge our chef-in-residence Sarah Rosenthal to make a Thanksgiving meal out of mac and cheese, Oreos, Cheez-Its, salsa, and more cheese. Plus, hear the story of an inspirational nun from India: Sister Lucy Kurien helps thousands of destitute women and children through her organization, Maher.

It's that time of year again. Time for Mama Stamberg's Cranberry Relish. Every year since 1972, around Thanksgiving, I've shared my mother-in-law's famous cranberry relish recipe on the radio. It's appallingly pink, like Pepto Bismol — but it tastes terrific.

This year, I bring my relish recipe to Thanksgivukkah. Next week, Thanksgiving and the start of Hanukkah fall on the same day. It's a rare convergence.

Teaching And Cooking In The French Kitchen

Nov 21, 2013
Patricia Well's book "The French Kitchen Cookbook."

Steve Scher talks with cookbook author Patricia Wells about teaching cooking in Paris and Provence and her new book “The French Kitchen Cookbook.”

Flickr Photo/Carbon Arc

Marcie Sillman talks with clinical dietitian and nutritionist Judy Simon about how banning trans fats will make people healthier in light of a new FDA proposal to do just that.

Food porn or art? That's for you decide.

But one thing is for certain: The jumbo-sized images in The Photography of Modernist Cuisine are truly awesome.

In one, a ham and cheese sandwich levitates in midair. Then, a Weber grill gets sliced in half lengthwise to expose a pink burger cooking on another page. And blueberries and peas balloon to the size of dinner plates and melons.

After spending months working on a series of stories about the trillions of friendly microbes that live in and on our bodies, I decided it might be interesting to explore my own microbiome.

So I pulled out my credit card and paid the $99 needed to sign up for the American Gut Project, one of a couple of "citizen science" or crowdsourced microbiome projects.

One of the iconic foods of American childhood is becoming a bit less startlingly orange.

Kraft Foods plans to remove artificial food coloring from mac and cheese products that are marketed for children, starting early next year.

Flickr Photo/assortedstuff

Marcie Sillman talks with dietitian Mary Purdy about why it's so important to remember to stay hydrated during the fall and winter months.

Lead in text: 
Sometimes, the people picking our food can't access healthy food, or enough, for themselves. From KQED and the Center for Investigative Reporting comes this piece on poverty.
More from KUOW

Child Labor And The Dark Side Of Chocolate

Oct 31, 2013
Habermann 1 / Flickr

This Halloween millions of children across the US will hit the streets looking to score some treats and maybe, if they’re ambitious, give their neighbors a fright. But perhaps more frightening is the story behind many of candy they collect.

Flickr Photo/Larry Halff

Izumo, Japan, spent last weekend celebrating its famous traditional soba noodle. It can be difficult to make the noodles here in the US: Good buckwheat is hard to find, even though it was once very popular in America. California-based soba expert Sonoko Sakai called all over the country before finally locating good buckwheat right here in Washington state!

Read the full story and listen to audio at PRI.

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