Sea urchins are considered a culinary delicacy in many parts of the world, including Japan and the United States. The market for this "foie gras of the sea" is growing rapidly — so fast that supply can't keep up with demand.
But a scientist in Birmingham, Ala., says he's found a solution: He's built a sea urchin farm in his lab and has even developed a food for them to make them taste better. Now, he wants to take his tasty urchins out of his farm and into restaurants across the country.
What is the future of food? How can it sustain us? Vandana Shiva is an environmental and anti-globalization activist. Throughout her career, she’s fought for changes in agriculture practices, among other causes. Her latest book is called “Making Peace with the Earth.” She spoke at Town Hall on September 12, 2013, in a talk sponsored by YES! Magazine.
Writer Kate Christensen is best known for her works of fiction. She won a PEN/Faulkner award for her 2008 novel, "The Great Man." But her latest book is a nonfiction memoir called "Blue Plate Special."
As the title suggests, the book is about food. But it’s also about, among other things, how her parents’ abusive relationship influenced her own life. Christensen talks about "Blue Plate Special" with David Hyde.
Eddie Huang stormed through childhood. He fought bigoted kids, defied stereotypes of the "model minority" and partied hard. But he clung to the delights of his father’s restaurant and the flavors of his mother’s kitchen. Following a stint as a lawyer and a stand-up comic, he returned to his raucous roots, dipped in the flavors of Taiwan, America and the world.
Eddie Huang joins us for a conversation about the first-generation immigrant experience he writes about in his new memoir, “Fresh Off the Boat.”
Ever wonder who heads into the woods to gather those gourmet wild mushrooms that adorn the plates in Seattle’s finest restaurants? Forager and author Langdon Cook introduces us to the motley crew that hunts out the chanterelles and morels we love in his new book, “The Mushroom Hunters.”
The Monsanto Co. has jumped into Washington state politics in a big way.
With a check for nearly $4.6 million, the St. Louis-based Fortune 500 company has more than doubled the money raised by opponents of Initiative 522, which would require labeling genetically modified foods.
The No on 522 campaign has now raised about $7.9 million, giving it a $3.5 million advantage over backers of the measure to label GMO foods.
Ross Reynolds talks with author Mark Bittman about food, health and politics and how they all intertwine. Also, Julia Harrison investigates the history and importance of sweets. She tells Ross about the role of sugary snacks in the Pacific Northwest.
Most of us have fond memories of our childhood friends, but what about our friends that weren’t real? Imaginary friends come in many shapes and sizes, and they often provide handy scapegoats. Steve Scher talked with Marjorie Taylor, professor and head of psychology at the University of Oregon and author of "Imaginary Companions." He also talked to Stephanie Carlson, professor of child development at the University of Minnesota, about where our imaginary friends come from and why they leave.
At the end of 2009, legendary Gourmet Magazine printed its last issue. Steve Scher talked with then-editor and author Ruth Reichl just four days before the announcement of the magazine’s end about how and what Americans are eating.
Robert Olen Butler On Vietnamese Expat Communities
Robert Olen Butler is the author of “A Good Scent from a Stranger Mountain,” a collection of short stories about Vietnamese expats. In his book, Butler recalls many stories from Vietnamese expats around the world and the often, as he deems them, temperamental dynamics of these communities. Steve Scher talked with Butler back in 1992.
The "gluten free" label is turning up in more and more products – from bread to disposable plates. But the definition of gluten free varies by manufacturer, so the Food and Drug Administration is creating a standard definition.
Ross Reynolds talks to Judy Simon, a clinical dietitian and nutritionist at UW Medical Center's Roosevelt Clinic, about the FDA decision on "gluten free" labeling.
This week Ross Reynolds talks with Sheryl Wiser of Cascade Harvest about the ever complicated peach. How do you find a good one? She explains and then tells us what to do with our new plump and pretty peaches! From salsa to the grill, Sheryl sets us up for peach season.
State Lawmakers Move On Transportation Package When state lawmakers adjourned in June, they left a $10 billion transportation package on the table. Now, Senate leaders have announced they’ll hold public hearings in the fall on the state’s transportation priorities and how to pay for them. Everett Herald reporter and columnist Jerry Cornfield joins us with details.
Junk Foods We Have Loved Admit it – as healthy as we may try to be, we all have our guilty pleasures when it comes to food. Food writers and co-hosts of the Spilled Milk podcast, Molly Wizenberg and Matthew Amster-Burton, join us to talk favorite junk foods and fess up to their cravings. What are yours? Call us at 206.543.5869 or write firstname.lastname@example.org.
With the hot summer weather, who wants to be stuck in the kitchen cooking dinner? If you’re heading to the farmers market this week, there are a lot of good veggies for an easy summer salad — one you can throw together fast and take outside for a picnic. Ross Reynolds gets tips from Sheryl Wiser of the Puget Sound Fresh program at the Cascade Harvest Coalition on what to buy for a fresh salad.
Imagine a tiny, filthy-at-first kitchen, shockingly bad ingredients and the requirement to prepare two meals a day, five days a week for up to 80 young men. That’s what Darlene Barnes found when she applied for the position of house cook at Alpha Sigma Phi Fraternity at the University of Washington. She was new to the area and wanted to continue her career in cooking. But what she got was so much more than a job.
Ross Reynolds talks with Darlene Barnes about her new memoir, “Hungry: What Eighty Ravenous Guys Taught Me about Life, Love, and the Power of Good Food.”