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food

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Americans have until May 10 to help the Food and Drug Administration with one of philosophy's greatest riddles: What is the meaning of "natural"?

Seattle Food Rescue founder Tim Jenkins picks up food from Stock Box on James St.
KUOW Photo/Matt Martin

Up to 40 percent of food in the U.S. ends up in landfills. Seattle has been trying to tackle the issue with laws that require composting. But that's not enough for one local cyclist.

Tim Jenkins cuts sharply across tracks in the road as he jets through an intersection before the light changes. He has a child trailer attached to the back of his bike. But instead of carrying a small human, Jenkins hopes to fill the cart with food.

What do you get in Cracker Jack? A QR code, apparently.

The "Prize Inside" will no longer actually be inside the box, Frito-Lay has announced. Like so many other aspects of our lives, the prize will be digitized.

The newest apiary inspector at the Maryland Department of Agriculture has four legs, golden fur and a powerful sniffer.

Mack, a 2-year-old yellow Lab, joined the team last fall to help his mom, chief apiary inspector Cybil Preston, inspect beehives for American foulbrood — AFB — a highly contagious bacterial disease that infects honeybee brood and, eventually, kills the colony.

The kid with the stinky lunch

Apr 28, 2016
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Marcelle Hutchins

When my family emigrated from Cameroon to the US in 1997, I was 8 years old and many things were new to me. But lunchtime was a whole new universe of discomfort.

I brought traditional Cameroon food to school — think, peanut sauce with rice — and my classmates would make fun of me and call my meal "stinky."  I quickly learned that children weren’t very forgiving about my “strange” food.

The grocery industry is calling it quits on a potential ballot measure that would have privatized liquor sales in Oregon. Currently, hard liquor like whiskey, vodka and gin can only be sold in state-chartered stores.

Grocers want to be able to sell it along with their current selections of beer and wine, but the industry group behind the effort said Wednesday they won't collect any more signatures for the initiative.

Is it a problem when white chefs cook other people’s food?

Apr 26, 2016
Angela Garbes, food writer at The Stranger.
Courtesy of Angela Garbes

When you go to a restaurant that touts itself as Korean, French, Mexican or Italian—it’s hard to know exactly what that means. And you might accidentally be stepping into murky food politics by going to one. How? If the chef is white and making money off the cuisine of people of color.

Seattle chef Edouardo Jordan at his restaurant in Ravenna, Salare.
KUOW Photo/Caroline Chamberlain

This week, we explored what it means when a white chef earns a reputation from cooking the food of people of color.

Here in Seattle, we met a chef who had the opposite problem.

When it comes to introducing babies to solid foods, rice cereal is often first. And rice is a staple in many baby and toddler foods.

But, as we've reported, multiple studies have found that rice-based foods contain traces of arsenic, and sometimes levels are surprisingly high.

Editor's note: This week, to mark the 400th anniversary of William Shakespeare's death, we will be running a series of stories examining the links between food and the Bard.

In Shakespeare's time, England was a hungry and volatile nation.

Earth Day got you thinking about how your diet impacts the planet?

The World Resources Institute has news to ease a meat-lover's conscience: In a new report, it says you don't have to bid burgers bye-bye in order to reduce the environmental footprint of what you eat. Cutting back could go a long way, it says.

In the report, the nonprofit calculates the planetary effect of various possible changes in how the world eats.

Britain's Queen Elizabeth II turns 90 this week, and like many of us do on our birthdays, she'll be celebrating with some cake.

This year the task of coming up with a cake fit for a queen fell to Nadiya Hussain, the winner of the most recent season of the wildly popular TV show The Great British Bake Off.

After Fires In West, Mushroom Hunters 'Chase The Burn'

Apr 20, 2016

Right now, and in the coming weeks, from Northern California to Alaska, commercial and amateur mushroom hunters will be scouring hills that were ravaged by fires last summer and fall. Their prey? Morel mushrooms.

"Sometimes we call it 'chasing the burns,' " mushroom enthusiast Kevin Sadlier says, in search of the black morel mushrooms that grow in the springtime after a forest fire.

If you melt at the creaminess of full-fat yogurt, read on.

A new study finds the dairy fats found in milk, yogurt and cheese may help protect against Type 2 diabetes.

Foods made with corn masa flour — like tortillas, tacos and tamales — could soon play a critical role in the health of babies born to Latina mothers in the U.S.

That's because, as of today, the U.S. Food and Drug Administration is now allowing manufacturers to fortify their corn masa foods with folic acid. That's a synthetic form of folate, a B vitamin that helps prevent severe defects of the brain and spinal cord when consumed by women before and early in pregnancy.

If you snip a bit of DNA from a vegetable, but add no new genes, does that vegetable qualify as a genetically modified organism, or GMO?

Bonnie Rice was released from prison last year. After a five-year, drug-related prison sentence, she knew she couldn't go back to any of the people who led her into trouble.

"I didn't know where to go, how to go," Rice says with a quiver in her voice. "It was scary." She was completely alone.

She managed to find a place to live in a halfway house. But even though she filled out lots and lots of job applications in the first few months out of prison, she didn't get many calls back. "People look down on you," she says.

The farm-to-table trend has exploded recently. Across the country, menus proudly boast chicken raised by local farmers, pork from heritage breed pigs, vegetables grown from heirloom varieties. These restaurants are catering to diners who increasingly want to know where their food comes from — and that it is ethically, sustainably sourced.

But are these eateries just serving up lies?

Los Angeles is home to the largest Thai community outside of Thailand. This week, Thai-Americans are celebrating the traditional three-day water festival called Songkran to mark the new year. And many of them regularly shop at LA's landmark Bangkok Market, the first Thai food store in the U.S.

I hadn't been in Japan more than a few weeks before I was hooked on Japanese karē raisu, or curry rice. It was the rich, unmistakable smell that seeped under doorways and filled the undercover shopping markets of Osaka that first caught my attention.

Sardines, herring and other small fish species are the foundation of the marine food web — they're essential food for birds, marine mammals and other fish. But globally, demand for these so-called forage species has exploded, with many going to feed the livestock and fish farming industries.

In his competitive diving career, four-time Olympic diving gold medalist and five-time world champion Greg Louganis has been all over the world. Now he'll be in one place that's eluded him for years: your kitchen table.

Wheaties announced that Louganis — who is openly gay and HIV-positive — along with two other former Olympians, hurdler Edwin Moses and swimmer Janet Evans, will be featured on the cereal boxes as part of the revamped "legends" series.

When Nephi Craig enrolled in the culinary program at Arizona's Scottsdale Community College, there was nothing like "Native American Cuisine 101" in the curriculum.

If you've been following any of the big news stories on food fraud lately, you'll know that it's tough to know what exactly is in our food — and where it's been before it makes it onto our dinner plates.

In Northwest farm country, tiny blueberry buds are already starting to plump up. But cold snaps could kill them. To save more of those fruit-bearing buds, blueberry farmers are currently waging an epic battle against frost.

The price of quinoa tripled from 2006 to 2013 as America and Europe discovered this new superfood. That led to scary media reports that the people who grew it in the high Andes mountains of Bolivia and Peru could no longer afford to eat it. And while, as we reported, groups working on the ground tried to spread the word that your love of quinoa was actually helping Andean farmers, that was still anecdote rather than evidence.

Seattle restaurant magnate Tom Douglas came out of his kitchen Wednesday to host a conference for chefs on the science connecting the food they serve and the environment from where it comes.

“More and more chefs are counted upon for knowing what is going on in our food supply chain. I want to know more about the system. I want to know what I as a chef should be supporting through purchases,” said Douglas, who operates more than a dozen restaurants, hosts a radio show and markets his own line of kitchen products and cookbooks.

Monsanto is one of the most controversial companies in the world. Here & Now’s Jeremy Hobson conducts a wide-ranging conversation with, Hugh Grant,CEO of the agrochemical and biotech giant, about pesticides, genetically modified crops (GMOs) and the future of agriculture. This is part one of a two part interview.

A century ago, your typical chicken was really kind of scrawny. It took about four months to grow to a weight of 3 pounds. One result: Americans really didn't eat much chicken.

Today, the typical broiler, or meat chicken, turns feed into meat at a mind-boggling pace. Compared with the bird of yesteryear, it grows to twice the size in half the time. But some animal welfare advocates want the poultry industry to turn back the clock. Modern meat chickens are growing so fast, they say, that they are suffering.

A U.S. bankruptcy judge Tuesday approved the sale of the profitable core of the Haggen grocery chain to rival Albertsons. That brings to a close the dismantling of the Washington-based company.

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