food

Dr. Uma Pisharody advises parents to cut back on sugar in their kids’ diets, even sugar from unsweetened fruit juice.
Flickr photo/stvcr (CC BY-SA 2.0)

Juice boxes and children seem to go together. Juice is often the main drink in school cafeterias and at kids’ parties and sports events. But at Swedish Medical Center's First Hill campus, fruit juice is now off the pediatric menu.

If you go by their declarations and promises, meat producers are drastically cutting back on the use of antibiotics to treat their poultry, pigs and cattle. Over the past year, one big food company after another has announced plans to stop using these drugs.

But if you go by the government's data on drugs sold to livestock producers, it's a different story.

If you've found that you are sensitive to gluten — the stretchy protein that makes wheat bread fluffy and pie crusts crisp — perhaps you've had to bear the brunt of the gluten-free backlash.

Winemaker Charles Smith
Courtesy of Charles Smith Wines

Ross Reynolds interviews Charles Smith, one of Washington state’s winemaking stars. He managed rock bands in Denmark before moving to Walla Walla, Washington in 1999. Despite knowing little about making wine, he’s gone on to become successful, even being named Wine Enthusiast magazine's wine maker of the year last year. 

In America, our food options are remarkably unaffected by the changing seasons. We just keep eating salad greens and tomatoes without regard to the onset of winter.

In most of the country, there's little chance that the greens we eat in the late fall and winter are locally grown.

But if there were greenhouses nearby, they could be. And in a small but growing number of places, local greenhouses are there.

Take Lower Makefield Township, Pa., right across the Delaware River from Trenton, N.J.

When Mae Lynn Reyes-Rodríguez was a graduate student in psychology at the University of Puerto Rico in the early 1990s, she learned there were no studies of how many Latinos suffered from anorexia, bulimia or binge eating disorder.

The annual presidential turkey pardoning event at the White House, which took place again today, is a peculiar one. Presiding over his sixth one last year, even President Obama seemed confused by it all.

"It is a little puzzling that I do this every year," Obama said, "but I will say that I enjoy it, because with all the tough stuff that swirls around in this office, it's nice once in a while to just say, 'Happy Thanksgiving.' "

Move over, turkey. Step aside, stuffing.

Green Bean Casserole, an iconic Thanksgiving dish, turns 60 years old this year, and it's as popular as ever.

Love it or loathe it, the classic Midwestern casserole has come to mean more than just a mashup of processed food sitting next to the mashed potatoes.

Thanksgiving dinnr food
Flickr Photo/Dan Tentler (CC BY NC 2.0)/http://bit.ly/1SXlIOE

Ross Reynolds speaks with Kima Cargill, University of Washington Tacoma clinical psychology professor and author of “Psychology of Overeating: Food and the Culture of Consumerism."

Cargill sees overeating as related to consumerism: We want to consume less, yet we’re bombarded with messages to consume more.

As an example she points out the water bottle filling stations at SeaTac airport (a nudge to consume water) which have coffee shop ads that say “You deserve better than water” (a nudge to consume high-calorie coffee products).

If you are turkey-averse, turkeyphobic or just bored with the bird, fear not. We've got some other main dish ideas for you.

"What I think is cool is to put a center roast on the table that comes from the woods itself: something wild, something home-hunted, like venison," Amy Thielen, Minnesotan and author of The New Midwestern Table, tells All Things Considered's Ari Shapiro. Deer, says Thielen, is "one of those secret underground proteins in the American meat-eating story."

Remember the headlines a few weeks back, when the World Health Organization categorized red and processed meats as cancer-causing?

Turns out, the techniques you use to prepare your meat seem to play into this risk.

'Week in Review' panel Joni Balter, Eli Sanders, Knute Berger, Bill Radke and Nick Bond.
KUOW Photo/Bond Huberman

Governor Jay Inslee puts Washington at the center of a national debate over Syrian refugees. The FDA says GMO salmon is safe for you and safe for the fish, but will you eat it? And if you're a Democrat but not a socialist, how progressive are you, really?

Bill Radke reviews the week's news with Crosscut's Knute Berger, The Stranger's Eli Sanders, Joni Balter of Seattle Channel's Civic Cocktail and  special guests state climatologist Nick Bond and Council of American-Islamic Relations-Washington executive director Arsalan Bukhari.

Colistin is the antibiotic that doctors use as a last resort to wipe out dangerous bacteria.

"It's really been kept as the last drug in the locker when all else has failed," says Dr. Jim Spencer, a senior lecturer in microbiology at the University of Bristol in the United Kingdom.

The Food and Drug Administration on Thursday approved the first genetically modified salmon as safe for human consumption. The approval concludes nearly 20 years of reviews looking at whether the fish are safe to eat and what environmental impacts they'll have. Here are the answers to some key questions about these fish:

What's different about these salmon?

A genetically engineered Atlantic salmon. AquaBounty, the company that created it, says the fish is safe to eat. The FDA agrees. The question is whether consumers will be persuaded.
Courtesy AquaBounty Technologies

It could soon be on your dinner plate: the first genetically modified food animal approved for Americans’ consumption. The federal Food and Drug Administration OK'd sale of GMO salmon on Thursday.

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