food

Flickr Photo/Stephie189

Health officials have advised people not to eat clover sprouts until further notice because of a possible link to E. coli. Ten people have become ill from E. coli in Washington and Idaho since May 1; half of them were hospitalized.

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.

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.

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.

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.

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.

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?

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.

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.

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.

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.”

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?

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.

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.

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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