food

Ask The Dietitian
1:46 pm
Mon May 19, 2014

5 Recipes To Get Your Necessary Nourishment After High Endurance Training

Nutritionist Mary Purdy suggests lentil soup as a way to get needed protein and carbs after a workout.
Flickr Photo/whitneyinchicago

Marcie Sillman talks to clinical nutritionist Mary Purdy about the nourishment needed for training.

Purdy explains why you need nourishment after long workouts. You need to replenish your glycogen stores (the principle storage form of glucose, which your body uses for energy) with carbohydrates. Protein is also important, to help rebuild and repair your muscle.

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Hake And Pollock
12:41 pm
Tue May 13, 2014

Nets Mended, Boots Packed. Fish Boats Head For Alaska

Alan Davis, Safety and Compliance Director for American Seafoods of Seattle, on the deck of the Nothern Eagle
KUOW Photo/Carolyn Adolph

It’s the start of the spring fishing season. Big factory ships are heading out to sea, and in coming weeks, 10,000 people from Washington state will head north to the Alaska fishing grounds.

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Foodies
2:19 pm
Mon May 5, 2014

Blogger Orangette On Business, Marriage And Pizza

Delancey, a pizza restaurant in Ballard, was started five years ago by wife and husband team Molly Wizenberg and Brandon Pettit.
Flickr Photo/Lee Davenport (CC-BY-NC-ND)

Molly Wizenberg, author of the popular food blog Orangette, has a new book out this week detailing the far-fetched beginnings of Delancey, the restaurant she shares with husband Brandon Pettit.

On Orangette, Wizenberg said she met her husband through her blog. Early in their relationship, she told KUOW’s Ross Reynolds, Pettit was a trained musician in a Ph.D. program for musical composition.

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Off-Beat Booze
2:08 pm
Wed April 30, 2014

Renegade Cider Makers Get Funky To Cope With Apple Shortage

Nat West, owner of Reverend Nat's Hard Cider in Portland, Ore., uses sweet apples to make cider, and gives it an extra kick with ginger juice, herbal tonics, coffee and hops.
Courtesy of Reverend Nat's Hard Cider

Originally published on Tue May 6, 2014 7:31 am

For centuries, hard apple cider has been made with the fermented juice of apples — nothing more, nothing less. And a lot of cider drinkers and makers — let's call them purists — like it that way.

But a new wave of renegade cider makers in America is shirking tradition and adding unusual ingredients to the fermentation tank — from chocolate and tropical fruit juices to herbs, chili peppers and unusual yeasts. Their aim — which is controversial among the purists — is to bring out the best, or just the weirdest, flavors in the ciders.

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Public Health
3:24 pm
Tue April 29, 2014

Health Inspection Results, Coming Soon To A Restaurant Near You

Los Angeles has provided some inspiration in public postings of health inspection grades for restaurants.
Flickr Photo/Eric E Johnson (CC-BY-NC-ND)

David Hyde finds our more about a plan by Seattle & King County Public Health to make restaurant health inspection results more visible with Becky Elias, who runs the food protection program.

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Genetic Changes
2:47 pm
Tue April 29, 2014

Mom's Diet Right Before Pregnancy Can Alter Baby's Genes

Even before you were a twinkle in your mom's eye, what she ate — and didn't eat enough of — may have helped shape you.
George Marks Getty Images

Originally published on Wed April 30, 2014 6:59 am

Pregnant women have heard it time and time again: What you eat during those nine months can have long-term effects on your child's health.

Heck, one study even found that when pregnant women eat a diverse diet, the resulting babies are less picky in the foods they choose.

So what about mom's eating habits before she even knows she's pregnant?

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Gastroenterology
10:43 am
Mon April 28, 2014

Got Gas? It Could Mean You've Got Healthy Gut Microbes

Sulfur-rich foods, such as cabbage, bok choy and kale, can be popular with gut bacteria. And we all know how much the critters enjoy beans.
Meg Vogel/NPR

Originally published on Thu May 1, 2014 9:02 am

Not long ago, we heard about a catchy idea for a cookbook: "Fart-free food for everybody."

In theory, these recipes would be helpful for some people — and those in their vicinity.

But being a bit gassy may actually be a small price to pay for a lot of benefits to our health.

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Coffee Culture
7:29 am
Thu April 24, 2014

America's Best Barista To Be Crowned In Seattle This Week

Flickr Photo/Tom Coates (CC-BY-NC-ND)

The best barista in America gets crowned this week in Seattle at a meeting of the Specialty Coffee Association of America taking place at the Convention Center.

Baristas from across America will be timed and judged as they make espressos and cappuccinos while talking about the coffee they're serving.

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Travel & Food
9:57 am
Wed April 23, 2014

In Tasmania, A Food Bounty As Spectacular As The Scenery

Laura B. Weiss

Originally published on Wed April 23, 2014 12:01 pm

Have you seen the devil?

When you've been to Tasmania — or Tassie, as the Aussies call it — that's what everyone wants to know.

Sure, the Tasmanian devil, a squat, foul-smelling animal with a ferocious screech, has helped put the 26,000-square-mile island (roughly the size of West Virginia ) on the map.

But there's a lot more to Tassie than its infamous marsupial. And a lot of it is ace tucker — that's Aussie slang for good food.

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Food Finders
10:49 am
Tue April 22, 2014

Langdon Cook On 'The Mushroom Hunters'

Langdon Cook's book "The Mushroom Hunters."

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.”

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Neuroscience
12:25 am
Thu April 17, 2014

Sichuan Pepper's Buzz May Reveal Secrets Of The Nervous System

It's the Sichuan peppercorn in dishes like spicy ma po tofu that makes your mouth buzz. Researchers wanted to know if that buzz is connected to the tingling you feel when your foot falls asleep.
iStockphoto

Originally published on Thu April 17, 2014 5:19 am

The Sichuan peppercorn is known to give some Chinese dishes a pleasant tingling feeling.

What's not so pleasant is that pins-and-needles feeling we get when our foot falls asleep — or when people who suffer from paresthesia experience constant tingling in their limbs.

Diana Bautista, a neuroscientist at the University of California, Berkeley, wondered: Could these sensations be connected?

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Recipes
10:42 am
Wed April 16, 2014

Sous Vide Makes Its Way To The Home Kitchen

A salmon fillet cooked sous vide, with miso-ginger glaze, gets a crisp finish under a broiler or torch flame.
T. Susan Chang for NPR

Originally published on Wed April 16, 2014 4:22 am

Sous vide. Not that long ago, it sounded so exotic — or, at least, so French. It was a phrase that belonged in restaurants, amid white tablecloths and flower arrangements and hushed conversations. Alternatively, it was a word that belonged to the modernist kitchens just beyond the swinging doors — kitchens filled with gleaming dehydrators and transglutaminase "meat glues" and spherification siphons and more.

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Entrepreneurship
1:02 pm
Thu April 10, 2014

How Rwanda's Only Ice Cream Shop Challenges Cultural Taboos

Alphansine Uwimana writes an order at Inzozi Nziza, or Sweet Dreams, Rwanda's first and only ice cream shop. There are logistical challenges, like power cuts, as well as cultural ones in a country where ice cream is not traditionally popular and women don't often run businesses.
Gregory Warner NPR

Originally published on Fri April 11, 2014 5:44 am

Rwanda has a warm climate, and the people love milk. You'd think ice cream would be an easy sell.

But mention ice cream to Chantal Kabatesi, and she rubs her jaw like she's at the dentist with a toothache. When she first tasted ice cream at the age of 35 "it was like eating hailstones," the kind that fall on her childhood village once or twice a year.

"I thought, 'Oh no, what are we serving to our customers? Is it dangerous?' " she said.

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Recipes
9:18 am
Wed April 9, 2014

Some Appetizing Nibbles For Pre-Seder Snacking

A spread of Passover snacks
Deena Prichep for NPR

Originally published on Wed April 9, 2014 11:38 am

The Passover Seder is usually described as a ceremonial meal: Participants sit down to a set of ritualized foods and tell the story of the exodus from Egypt. But more than just tell it, Jews are bidden to relive it. We engage in ritual and discussion and debate, until each of us feels that we've made a journey ourselves. It's a singular, time-stopping evening. But it can take a very long time.

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Aquaculture Harvest
2:46 pm
Mon April 7, 2014

Can Fish Farms Thrive In The USA?

Live tilapia are loaded into a truck bound for New York.
Dan Charles NPR

Originally published on

Why hasn't fish farming taken off in the United States?

It's certainly not for lack of demand for the fish. Slowly but surely, seafood that's grown in aquaculture is taking over the seafood section at your supermarket, and the vast majority is imported. The shrimp and tilapia typically come from warm-water ponds in southeast Asia and Latin America. Farmed salmon come from big net pens in the coastal waters of Norway or Chile.

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