food | KUOW News and Information

food

Dan Charles

Jeannie Yandel speaks with NPR food reporter Dan Charles about a new apple variety coming to Washington state known as the Cosmic Crisp. Washington grows 70 percent of the apples in the United States, and Red Delicious is the largest single variety grow in the state.

But Americans don't really buy Red Delicious apples anymore. Only half of the 2016 crop has been sold. And the majority of those have gone overseas. Most American shoppers like other varieties - the Honeycrisp, the Gala, the Pink Lady. So apple growers are changing things up. They're hoping Cosmic Crisp will be a big hit among apple lovers. 

Bill Radke speaks with Dr. Joth Davis, a marine biologist and owner of the Baywater Shellfish Company on Bainbridge Island. Joth explains why raw oysters are considered the reason for the spreading of norovirus in King County and how sanitation issues and heavy rainfall lead to these issues.

He also offers some tips on how to enjoy shellfish without getting sick. And for more info, here are some other tips from King County. 

Kobe beef is supposedly the finest steak in the world. It’s very hard to get -- and very expensive -- in the United States. But it's getting easier and easier these days to find more affordable “American style Kobe beef" or “American Wagyu” at your neighborhood steak house or upscale grocery.

A plane flies over a field in South Sudan. Out of the sky drops a cascade of pallets, sacks or boxes filled with emergency food supplies that, once they reach the ground, can make the difference between sustenance and starvation.

A Canadian investigative consumer program ordered DNA analysis of several fast-food chicken sandwiches and concluded that Subway chicken was only half meat — with the other half soy.

The sandwich chain strongly rebuts the allegations, with a spokesman calling them "absolutely false" and calling for a retraction.

The system that delivers fresh salad greens like clockwork to the nation's grocery stores is breaking down slightly. In about three weeks, consumers may get a reminder of two things. First, vegetables really are fragile living things, and most of them have to survive outdoors. Second, we depend to a remarkable degree on just a few places to grow them. (That's a lesson U.K. lettuce lovers also recently got.)

Starbucks has come full circle.

More than three decades ago, during a trip to Milan, Howard Schultz was inspired to turn the coffeehouse chain into a space that served as a community gathering place. Now Schultz, the company's CEO, has announced Starbucks is opening its first location in Italy, in the heart of Milan's city center.

One might think Italian coffeehouses would be shaken by the looming arrival of this global java giant. But many are saying, bring it on.

When it comes to climate change, we often think of the cars we drive and the energy we use in our homes and offices. They are, after all, some of the biggest contributors to greenhouse gas emissions. But what about the toast you ate for breakfast this morning?

A new study published Monday in Nature Plants breaks down the environmental cost of producing a loaf of bread, from wheat field to bakery. It finds that the bulk of the associated greenhouse gas emissions come from just one of the many steps that go into making that loaf: farming.

What a new soda tax could mean for Seattle

Feb 27, 2017
FLICKR PHOTO/Mike Mozart(CC BY 2.0)/https://flic.kr/p/JDwKS6

Bill Radke speaks with Seattle Times economics columnist Jon Talton about a new proposal to tax soda and other sugary drinks in Seattle.

There are very few scenarios where I could see myself considering the flesh of a fellow human being as food, and the ultimatum "eat today or die tomorrow" comes up in all of them. Most people are probably with me on this.

But Bill Schutt's newest book, Cannibalism: A Perfectly Natural History, reveals that from a scientific perspective, there's a predictable calculus for when humans and animals go cannibal. And far more humans — and animals — have dipped into the world of cannibalism than you might have imagined.

The generation that pioneered organic farming is beginning to retire. These farmers want what they've built to last. Some growers are passing on their farms to their kids. But not all of them have a second generation who wants to take over the family farm.

That's what longtime organic growers Tom and Denesse Willey discovered when they decided over the past few years that it was time to retire. When the Willeys asked their kids if they wanted to take over their 75-acre farm in California's Central Valley, they all said "no."

On a clear, cold winter evening, the sun begins to set at Lost Lake Farm near Jewell, Iowa, and Kevin Dietzel calls his 15 dairy cows to come home.

"Come on!" he hollers in a singsong voice. "Come on!"

Brown Swiss cows and black Normandy cows trot across the frozen field and, in groups of four, are ushered into the small milking parlor.

Two of the most influential groups in the food industry are asking companies to change those pesky "expiration" or "sell by" labels on packaged food.

Most of us don't spend a lot of time thinking about what the farmed seafood we eat might itself be eating. The answer is usually an opaque diet that includes some kind of fishmeal and fish oil. Fishmeal is usually made from ground-up, bony trash fish and forage fish — like anchovy, menhaden or herring — that nobody is clamoring for, anyway.

Except researchers now say these are the very types of fish that may be more valuable to humans who eat them directly, rather than being diverted toward aquaculture and other uses.

The innovation of synthetic fleece has allowed many outdoor enthusiasts to hike with warmth and comfort. But what many of these fleece-wearing nature lovers don't know is that each wash of their jackets and pullovers releases thousands of microscopic plastic fibers, or microfibers, into the environment — from their favorite national park to agricultural lands to waters with fish that make it back onto our plates.

This has scientists wondering: Are we eating our sweaters' synthetic microfibers?

Genetically engineered crops are nothing new. But emerging technology that allows scientists to alter plants more precisely and cheaply is taking genetically engineered plants from the field to the kitchen.

The first version of the Arctic Apple, a genetically modified Golden Delicious, is headed for test markets in the Midwest in February, according to the company that produced it. It is the first genetically engineered apple, altered so that when it is cut, it doesn't turn brown from oxidation.

I'm in the middle of tapping out an email to my dad, deleting and retyping sentences.

On Friday night I'll cook an abridged Chinese New Year Eve dinner, I write.

Maybe I'll cook noodles (symbolizing happiness, longevity) or dumplings (symbolizing wealth). I don't tell him what I'll do exactly. This is the first time in my adult life, apart from drinking parties organized under the guise of making dumplings for Lunar New Year, that I've paid attention to this holiday.

KUOW Photo/Sonya Harris

Dr. Sylvia Tara has struggled with weight issues for much of her life. After gaining a substantial amount of weight following the birth of her children, she committed herself to finding a way to lose the pounds and keep them off. That decision led her to an exploration of what exactly fat is, how it may harm us and how it actually helps us survive. 

King County executive Dow Constantine presents West Seattle Fish House with an 'excellent' food safety rating.
Courtesy of King County

People eating out in King County now have a new way to compare restaurants. King County Public Health began phasing in new food safety rating signs Tuesday.

Instead of a pass/fail system or traditional letter grades, you'll start to see emojis hanging in restaurant windows.

Courtesy of Anne McTiernan

Bill Radke speaks with Anne McTiernan about her new memior called, "Starved: A Nutrition Doctor's Journey from Empty to Full." McTiernan is a research professor at the University of Washington Schools of Public Health and Medicine and a member of the public health sciences division at the Fred Hutchinson Cancer Research Center.

The nightshade family has some of the most economically important and useful crops on Earth. That includes, of course, deadly nightshade or belladonna, which produces the medicine atropine, as well as potatoes, tomatoes, chili and bell peppers, tobacco and eggplant.

In the kitchen at Oakland Avenue Urban Farm, just north of downtown Detroit, Linda Carter and Shawnetta Hudson are in the final stages of making their newest jam creation: cranberry-apple preserves. Carter is meticulously wiping down tables while Hudson seals the lids on jars. Then comes the logo — a beautiful graphic of a black woman with afro hair made of strawberries. The kitchen is small and basic, but for the past year it has served as the hub of a community-based product called Afro Jam.

After multiple recent studies showing that feeding peanut-containing foods to infants can reduce the risk of peanut allergies, there are new federal guidelines for parents about when to start feeding their infants such foods.

If you're looking for a diet plan that suits your lifestyle, a new list of rankings from U.S. News & World Report has you covered.

Being overweight can raise your blood pressure, cholesterol and risk for developing diabetes. It could be bad for your brain, too.

It started with a cup of coffee, or more precisely, a hot beverage. Seven years later came fries, the now infamous eggplant and friends. Sandwich lovers waited for their time to come, while begrudgingly sending another drumstick, wishing it were barbecue.

For many Americans, Christmas-time baking is filled with the rich, familiar scents of nutmeg, cinnamon and cloves. But in Sweden, there's another spice that enters the December pantry pantheon — saffron.

It's a continuing paradox of the meat industry. Every year, more restaurants and food companies announce that they will sell only meat produced with minimal or no use of antibiotics. And every year, despite those pledges, more antibiotics are administered to the nation's swine, cattle and poultry.

Emily Phillips is Marination's Commissary Manager. She and her crew of 10 cook the rice, marinate the meats and do all the food prep for the restaurants.
KUOW Photo/Bond Huberman

Food trucks — you see them everywhere.  

Marination is one of the early pioneers of the Seattle food truck business, serving Hawaiian-Korean food. To feed its customers, Marination goes through 100 pounds of rice, 40 pounds of kimchi and 300 pounds of chicken, pork and beef on a typical busy summer day.  

Every winter, Scandinavian-Americans gather in church basements, lodges and restaurants to feast upon the nearly see-through, white, gelatinous food known as lutefisk.

It's not an appetizing dish. Lutefisk is made from dried whitefish — usually cod— which has been rehydrated in baths of lye and cold water. The cook just has to heat and serve.

Pages