Steve Scher talks with chef Abe Hagel at his new Ravenna restaurant, Zouave. Hagel hopes his eclectic menu of Mediterranean dishes and Berber spices will draw diners and beat the statistic that 25 percent of new restaurants fail in their first year.
Originally published on Mon December 16, 2013 2:57 pm
Somewhere between a food pantry and a traditional grocery store lies an opportunity to help feed those in need.
Enter "social supermarkets," a European model that offers discounted food exclusively to those in poverty. The stores have grown in popularity across the continent, and this week, the U.K. opened its first. Dubbed Community Shop, the store is located in an impoverished former mining town in South Yorkshire.
Hank Shaw, author of <em></em><em>Hunt, Gather, Cook,</em> snaps the end off a mushroom in a Washington, D.C.-area park. When broken, the inside turns blue, identifying it as an inedible species of bolete.
Originally published on Mon December 9, 2013 8:26 am
The first heavy rains of the season fell two weeks ago at Salt Point State Park, on the northern California coast, and now ranger Todd Farcau is waiting anxiously for the forest floor to erupt with mushrooms.
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.
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.
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.
Originally published on Fri November 8, 2013 8:36 am
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.