food

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.

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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.

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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.”

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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.

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Author Interview
7:12 am
Thu January 23, 2014

How Limitations Of Self Control And Corporate Marketing Set Us Up For Obesity Epidemic

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

Ross Reynolds talks with Dr. Deborah Cohen about her new book, “A Big Fat Crisis: The Hidden Forces Behind The Obesity Epidemic – And How We Can End It."

She says there are two reasons for the obesity epidemic. First, we’re hardwired to eat and no matter how many diets we try, we can’t overcome the limits of self control. Second, in the modern food environment, corporations aggressively market cheap, unhealthy food.

Seasonal Vegetables
3:17 pm
Wed January 22, 2014

Getting Fresh With Ross And Sheryl: Sunchokes And Parsnips

Sheryl Wiser of the Cascade Harvest Coalition recommends picking out parsnips that are firm and dry.
Courtesy of Sheryl Wiser

Ross Reynolds talks with Sheryl Wiser of the Cascade Harvest Coalition about what is fresh at the farmer's market this week.

Child Nutrition
8:32 am
Tue January 21, 2014

Why Letting Kids Serve Themselves May Be Worth The Mess

Adults tend to overestimate how much small children can eat, a child development researcher says.
Getty Images/iStockphoto.com

Originally published on Tue January 21, 2014 3:58 pm

When it comes to feeding little kids, adults know best. But some nutritionists now argue that children could also benefit from a bit of autonomy at mealtimes.

The U.S. Department of Agriculture recommends that parents let kids as young as 2 years old serve themselves at home. And in 2011, the Academy of Nutrition and Dietetics advised that child care providers should serve meals "family-style" — present kids with a few different dishes and allow them to take what they want.

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Washington Legislature
10:16 am
Fri January 17, 2014

Genetically-Modified Labeling Fight In Washington Continues With New Bills

Washington lawmakers will hear a bill to label genetically engineered salmon. The proposed bill would also ban transgenic salmon production in the state.
Credit Flickr Photo/Katrine Kaarsemaker

When Rep. Cary Condotta campaigned for labeling genetically modified food last fall, he noticed reactions were different depending on the type of food: fish or plant. “When you start talking about modifying animals to grow faster and larger, boy, they light up,” he said. “People go, really? They’re not doing that, are they?”

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Hint: Not Here
7:51 am
Wed January 15, 2014

Where In The World Is The Best Place For Healthy Eating?

The U.K. has plenty of fresh produce available, such as these vegetables on display at a garden show in Southport, England. But these healthy options cost more in the U.K. than in any other country in Western Europe.
Christopher Furlong Getty Images

Originally published on Thu January 16, 2014 1:03 pm

The Dutch are known for their lax drug laws, tall statures and proficient language skills.

Perhaps we should add stellar eating habits to that list, as well.

The Netherlands ranked as the easiest country in the world in which to find a balanced, nutritious diet, the advocacy group Oxfam reported Tuesday.

France and Switzerland shared the second slot. And Western Europe nearly swept the top 20 positions, with Australia just edging into a tie for 8th.

Where did the U.S. land?

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Author Interview
4:30 pm
Mon January 13, 2014

Sustainability Guru Talks Local Eating

Vicki Robin's book "Blessing the Hand That Feeds Us"

Ross Reynolds talks with Vicki Robin about her latest book, "Blessing the Hand That Feeds Us: What Eating Closer to Home Can Teach Us About Food, Community, and Our Place on Earth.”  In it, she writes about an experiment she did in 2010 to eat only locally-sourced food within 10 miles of her Whidbey Island home. She is a local leader in the sustainable living movement and one of the founders of Sustainable Seattle.

Politics Behind Science
9:50 am
Fri January 10, 2014

A Green-Movement Website Shakes Up The Debate Over GMOs

After Grist's six-month-long series on genetically modified foods, some loyal readers accused the site of changing directions in the debate.
iStockphoto

Originally published on Fri January 10, 2014 9:52 am

A 26-part series on genetically modified food was not Nathanael Johnson's idea. And he didn't realize it would take six months, either.

Last year, Johnson was hired as the new food writer for Grist, a website for environmental news and opinion. Grist's editor, Scott Rosenberg, was waiting with an assignment: Dig into the controversy over GMOs.

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Food
2:44 pm
Thu January 9, 2014

What It Takes To Grow A Meal

Flickr Photo/The Heathman Kirkland

Marcie Sillman talks with Kurt Timmermeister about his newest book, "Growing a Feast: The Chronicle of a Farm-to-Table Meal."

Bycatch
1:00 pm
Tue January 7, 2014

Whales, Dolphins Are Collateral Damage In Our Taste For Seafood

A sperm whale entangled in a drift net. A report says commercial fisheries around the world kill or injure 650,000 mammals a year.
Alberto Romero Marine Photobank

Originally published on Wed January 8, 2014 7:29 pm

Hundreds of thousands of marine mammals are injured or killed every year by fishermen around the world. And because most seafood in the U.S. is imported, that means our fish isn't as dolphin-friendly as you might expect.

Under pressure from conservation groups, federal regulators are preparing to tighten import standards to better protect marine mammals.

There was a time, more than 40 years ago, when U.S. fishermen killed millions of dolphins while fishing for tuna. After a public backlash, fishermen figured out how to minimize that so-called bycatch.

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Health
4:07 pm
Thu January 2, 2014

The Fundamentals Of The Food Lover's Cleanse

Flickr Photo/The Greatist

Marcie Sillman talks with chef Sara Dickerman about the food lover's cleanse.

Cape Dogfish
2:22 am
Thu January 2, 2014

Why The Cod On Cape Cod Now Comes From Iceland

With local cod so scarce, Chef Toby Hill of Lyric Restaurant in Yarmouth Port, Mass., tries out a dogfish salad — served here with garlic aioli on toast — instead. Dogfish is still plentiful in New England waters, but wholesale fisheries say there's not much demand for it in the U.S.
Christine Hochkeppel Courtesy of Cape Cod Times

Originally published on Thu January 2, 2014 11:53 am

Good luck finding local cod in Cape Cod, Mass.

The fish once sustained New England's fishing industry, but in recent years, regulators have imposed severe catch limits on cod, and the fish remain scarce.

"I've never seen cod fishing this bad," says Greg Walinsky, who has been fishing on Cape Cod for more than 30 years. "It looks to me like it's over. And I can't catch any codfish."

It's so bad, many fishermen say, that for the first time, they cannot catch enough cod to even reach shrinking government quotas.

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