food

Food Fight
12:37 am
Fri February 21, 2014

Trader Joe's Caught In Sticky Lawsuit Over Peanut Butter Pretzels

The Trader Joe's Peanut Butter Filled Pretzel: The salty-sweet snack that launched a bitter lawsuit.
Courtesy of Tina Haupert

Originally published on Mon February 24, 2014 11:37 am

Among the many snacks you can find in the aisles of Trader Joe's is an icon of sweet and salty goodness: the peanut butter pretzel. It's a combination so tasty, famed food writer Ruth Reichl once raved, "You haven't lived until you've tried the two together."

But the beloved treats aren't just treasures for the palate — they're a pretty lucrative business worth millions of dollars. And now, Trader Joe's is being sued for allegedly cornering the market on the snack.

Read more
Obesity Epidemic
10:19 am
Thu February 20, 2014

Ending Our ‘Big Fat Crisis’ With Deborah Cohen

Dr. Deborah Cohen's book, “A Big Fat Crisis."

Candy by the cash register, 24-hour drive-throughs and constant food advertisements have all contributed to America’s obesity epidemic. More than one-third of Americans are obese, and natural scientist Dr. Deborah Cohen has some new ideas for solving this problem.

In her new book, “A Big Fat Crisis: The Hidden Influences Behind the Obesity Epidemic — and How We Can End It,” Cohen argues in favor of government regulation of unhealthy foods and stricter restaurant guidelines. She spoke at Town Hall on January 22, 2014.

Food Transparency
1:14 pm
Wed February 19, 2014

Americans Want Antibiotic-Free Chicken, And The Industry Is Listening

Do these chickens look medicated?
iStockphoto

Originally published on Thu February 20, 2014 4:34 am

In an age when consumers want transparency in how their food is produced, meat producers are under the microscope.

And the meat industry is responding: Antibiotic-free chicken is showing up everywhere you look.

Read more
Health & Nutrition
5:22 am
Tue February 11, 2014

How Caffeinated Are Our Kids? Coffee Consumption Jumps

According to the pediatrics study, about three-fourths of children in the U.S. consume caffeine on a given day.
iStockphoto

Originally published on Tue February 11, 2014 5:34 am

Energy drinks tend to get a bad rap. The Food and Drug Administration has investigated reports of deaths and sicknesses linked to them. Hospitals have reported increased ER visits.

Read more
Local Food
4:01 pm
Mon February 10, 2014

Why Local Chef Greg Atkinson Almost Traded The Pan For The Pen

Chef, restauranteur and food writer Greg Atkinson.
Flickr Photo/rockdoggydog

In hindsight, Greg Atkinson was destined for a life in and around the kitchen, but he didn’t necessarily predict that for himself.

Read more
Super Bowl Food
2:52 pm
Fri January 31, 2014

Chef Rick Bayless’ Philosophy Of Guacamole

Chef Rick Bayless dishes on guacamole and Turkish inspirations for Super Bowl Sunday.
Flickr Photo/Laura Taylor

David Hyde talks with Rick Bayless, Mexican food expert, restaurant owner and Top Chef Master, about his philosophy of guacamole and Turkish inspirations for Super Bowl Sunday.

EarthFix Reports
8:56 am
Fri January 31, 2014

Washington Senator, Chefs Weigh In Against Pebble Mine

Jason Lake has been fishing in Bristol Bay for 25 years. Nearly 1,000 in Washington hold commercial fishing permits which brings in over $100 million to the state.
KUOW Photo/Ashley Ahearn

Sen. Maria Cantwell (D-Wash.) stood at Seattle Fishermans’ Terminal Thursday alongside chef Tom Douglas and fishermen to denounce a controversial mine proposed at Bristol Bay, Alaska.

The Los Angeles Times reports:

Read more
Food Labeling
8:56 am
Thu January 30, 2014

Grade Inflation In The Maple Syrup Aisle: Now Everything Is An 'A'

The old and new maple syrup grading systems compared.
Courtesy of Butternut Mountain Farm

Originally published on Thu January 30, 2014 2:03 pm

Why would you choose a B grade if you can get an A?

Ask a baker. They'll tell you that if you like richer, darker, more intense maple syrup, you should pick Grade B.

But the idea that B beats A seems counterintuitive to lots of consumers who are just looking for something sweet to pour on their morning pancakes.

Read more
Winter Recipe
12:26 pm
Wed January 29, 2014

Lentil Salad With Spicy Mustard Vinaigrette

Sara Dickerman's lentil salad with spicy mustard vinaigrette.
Credit KUOW Photo/Bond Huberman

In the Pacific Northwest we're not pummeled by the Polar Vortex, but winter does drag on. By the end of January, we start to jones for daylight and fresh produce. The fruits and vegetables of summer won't be here anytime soon, but chef and food writer Sara Dickerman has created a salad that will add a little zip to the gray, mid-winter days.

Read more
Food
11:02 am
Wed January 29, 2014

Get Extra Points For Super Bowls Of Dips And Spreads

Laura B. Weiss for NPR

Originally published on Wed January 29, 2014 12:39 pm

I'm not a big football fan. However, I look forward every year to Super Bowl Sunday. Who can argue with a day that, let's face it, is as devoted to partying as it is to the matchup on the field. So every time another Super Bowl rolls around, we invite a bunch of friends over for some beer, some eats and, of course, some serious game-watching.

Read more
Local Food
7:43 am
Wed January 29, 2014

Exploring Artisan Cheese Of The Northwest

The Pacific Northwest is home to a variety of artisan cheese.
Flickr Photo/Skånska Matupplevelser

Marcie Sillman sits down with cheese writer Tami Parr about local artisan cheese and her latest book, "Pacific Northwest Cheese: A History."

Food Traditions
2:15 pm
Tue January 28, 2014

Chinese New Year With Chef Ming Tsai

Chef Ming Tsai prepares food in the Here & Now kitchen. (Jesse Costa/Here & Now)

Originally published on Wed January 29, 2014 10:15 am

This Friday marks the beginning of the year 4712 in the Chinese Calendar, the year of the horse. James Beard Award-winning chef Ming Tsai joins Here & Now’s Jeremy Hobson in the studio to discuss some of the customs of Chinese New Year, as well as the Mandarin, Hunan, Szechwan and Cantonese cuisines.

Read more
EarthFix Reports
9:56 am
Mon January 27, 2014

Developing A Taste For Geoduck In The Northwest

Michael Gifford, chef at Seattle's How To Cook A Wolf, shows off a geoduck he's preparing.
Ashley Ahearn

Originally published on Mon January 27, 2014 1:00 am

The Locavore movement is thriving in the Northwest -- with one big exception. When it comes to Puget Sound geoduck clams, the shellfish industry and local chefs are still trying to create a demand for them at home.

Read more
Memoir
1:27 pm
Fri January 24, 2014

Restaurateur Eddie Huang Talks About Funky Food

Cover of Eddie Huang's memoir, "Fresh off the Boat."
Courtesy/Spiegel & Grau

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.”

Read more
Caramel Color
1:41 pm
Thu January 23, 2014

Color Used In Many Sodas Contains Potential Carcinogen

A recent article in Consumer Reports says that the caramel color used to make most sodas brown, contains a potential carcinogen. One of the the worst offenders is the diet brand Pepsi One. (Brandon Warren/Flickr)

It may not be news that soda is unhealthy, but today, Consumer Reports is saying that in addition to the sugar and empty calories most soda consumers may worry about, they also should be concerned about the color of the soda.

Tests show that the caramel color used to make most sodas brown, contains a potential carcinogen, and one of the the worst offenders is the diet brand Pepsi One.

Read more

Pages