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food

These pickles spent weeks on the counter in the KUOW break room, which doubles as the place where our guests wait to be interviewed. The descriptions muttered about them were decidedly NSFW. CLICK ON THIS IMAGE TO SEE MORE WEIRD STUFF.
KUOW Photo/Isolde Raftery

The subject line read: "There is fresh, raw Nigerian pygmy goat's milk in the fridge."* 

And beneath it: "I'm not going to drink it all, so feel free." 

In most newsrooms, free food is usually day-old pizza or stale Skittles. But at KUOW, the free counter in our break room is practically a dare. 

Flickr Photo/Jun Seita (CC BY 2.0)/https://flic.kr/p/ct1wT3

Bill Radke talks with Dan Pashman, host of The Sporkful podcast about summer barbecue etiquette.

On the latest episode of The Sporkful, Pashman's listeners submitted questions on the topic, including whether it is problematic to host a bring-your-own-meat barbecue, or if it is ever OK to flip someone else's meat and more. Pashman shared some of his insights on the topic as well as specific rules Seattle barbecuers should be wary of.

Nestle’s plans to build a commercial water bottling plant in another Northwest town is stirring up more controversy. Waitsburg, Washington's mayor resigned this week amid accusations of backroom deals and protests of the plan by many area residents.

Nestle wants to build a water bottling plant in the Northwest. It first looked to Cascade Locks, Oregon, but voters in Hood County effectively blocked that plan.

Hans Lienesch, also known as the Ramen Rater, made a career out of reviewing instant noodles, starting in 2002. The 41-year-old used to eat two packs a day, every day — but afterwards, he got sweaty, stressed out, and felt his heart rate go up. His doctor told him he was close to having high blood pressure, so, after a thousand reviews, he decided to cut back to just one pack of instant noodles a day.

I did a little experiment the other day. I stood outside a Whole Foods Market in Washington, D.C., with two cartons of large brown eggs. One carton had the words "Non-GMO Project Verified" on it, with a little orange butterfly. It also said cage-free. The other carton had a different label; a green and white circle with the words "USDA Organic." One other crucial difference: the organic carton cost 50 cents more.

I asked shoppers which carton they would buy.

We're living at a time when more than 80 percent of Americans fail to eat the recommended amounts of fruits and vegetables. At the same time, many Americans overeat refined grains and sugar.

This may help explain why the obesity rate seems stuck. The most recent estimate is that 36 percent of adults in the U.S. are obese.

Courtesy of MOHAI, Milkie Studio Collection

Bill Radke talks to writer Heather Wells Peterson about the history of revolving restaurants. She wrote an article about it for Lucky Peach. The restaurant on top of the Space Needle, SkyCity Restaurant, is the world's oldest operating revolving restaurant, but they date back all the way to the Roman Empire when the emperor Nero had one. 

Revolving restaurants enjoyed their heyday in the U.S. during the Cold War, but have largely fallen out of fashion since then. But, Peterson explains, they are gaining traction in some Asian countries and in the Middle East.

The farm-to-table movement has caused oyster farming on the East Coast to double in the past six years, and the industry has shown no signs of slowing. But not only is the mollusk's mighty comeback good for consumers and fishermen — it's also good for waterways.

Jimmy Parks, longtime chef and owner of the Butcher Station in Winchester, Va., says the way we eat oysters has changed in the past decade.

Hop growers are raising a glass to craft brewers. The demand for small-batch brews has helped growers boost their revenues, expand their operations, and, in some cases, save their farms.

"Without the advent of craft brewing, a few large, corporate growers would be supplying all of the hops and local, family-owned farms like ours would have gone bankrupt," says Diane Gooding, vice president of operations at Gooding Farms, a hop grower in Wilder, Idaho. "It's saved the industry."

Organic blueberries are really hard to grow west of the Cascades -- too many bugs and too much disease. And east of the mountains, growers must battle the desert. But one company growing blueberries in south central Washington state may have a solution.

Giant tents.

There was a time when Sandra Gologergen's freezer never ran out. Packed with traditional Inuit foods like whale, walrus, seal and fish, her freezer has been an essential lifeline, ensuring her husband, three kids and grandson make it through the long harsh winters of Savoonga, Alaska.

"Then that changed," she says.

The baristas have spoken, and Starbucks is listening: The company says it's loosening its dress code for in-store employees. Yes, the green aprons remain, but you may begin noticing more personal flair underneath.

A company announcement invites baristas "to shine as individuals while continuing to present a clean, neat and professional appearance."

Helen Gurley Brown, the tiny, tough and influential editor-in-chief of Cosmopolitan, who transformed the staid family magazine and took circulation to giddy heights, did so by lubricating its pages with one word: sex.

Make that extra-marital sex.

'If, for my birthday dinner, I could order anything I wanted, I'd request a Maine lobster or a tarantula spider. ' - David George Gordon
Courtesy of Chugrad McAndrews

Deborah Wang speaks with Seattleite David George Gordon, author of the "Eat-a-Bug Cookbook," about his favorite insects to eat and why. Plus: what he serves to trick-or-treaters at Halloween.

Want to get started with entomophagy? See Gordon's recipe for deep-fried tarantulas. Or head over to Central Co-op in Seattle to pick up some crickets.

Medical residents Bryn Chowchuvech, Bari Laskow and Stephanie Ngo discuss strategy for making their spaghetti dish.
KUOW Photo/Ruby de Luna

You don’t expect to see doctors in a kitchen.

Normally you’d find newly minted doctors at Swedish Cherry Hill hospital seeing patients. Instead, a group of them is spending an afternoon chopping onions, red bell peppers and mushrooms under the instruction of Dr. Tanmeet Sethi.


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