food

Dave Arnold can work some serious magic with a cocktail shaker. But he's no alchemist — Arnold, who runs the Manhattan bar Booker and Dax, takes a very scientific approach to his craft.

salmon
Flickr Photo/jpellgen (CC-BY-NC-ND)

Ross Reynolds talks with Lynne Rossetto Kasper, host of The Splendid Table, about Pacific Northwest-inspired seafood alternatives to the traditional Thanksgiving turkey.

KUOW Photo/Bond Huberman

The Thanksgiving menu might seem static, but it's changed a lot over the years. The Pilgrims brought eel. The Wampanoag brought venison. Caribbean cooks introduced sweet potatoes. And the French brought us pie crust. 

So what might this most American feast look like in the future? The Record invited two cooks to the studio to propose some ways Seattle might mix up the Thanksgiving menu. They're both graduates of Project Feast, a program at the Tukwila Community Center that teaches refugee and immigrant cooks the skills they need to work in commercial kitchens. 

It's like the start of a bad joke: a vegan, a gluten-free and a paleo walk into a bar — except it's your house, and they're gathered around your Thanksgiving table.

More and more Americans are passing on gluten — some for medical reasons, most by choice. Others are adopting diets that exclude meat, or insisting on the kinds of unprocessed foods that early man would have hunted and gathered.

All of this is a challenge to the traditional Thanksgiving feast.

Food compost.
Flickr Photo/szczel (CC-BY-NC-ND)

Ross Reynolds talks with Karen May, program manager of King County's Food: Too Good To Waste program, about food waste. 

Only 5 percent of meat sold in the U.S. is raised without antibiotics, but that number is growing quickly. Big companies like Tyson Foods and Perdue are now offering lines of antibiotic-free poultry and meats.

Late last year, the Food and Drug Administration asked drug and meat companies to refrain from using antibiotics to animal speed growth, due to concerns about the rise of antibiotic-resistant bacteria. But that was a voluntary move, rather than a ban.

This is the first part of a three-part series, "What A Waste: Why We Have To Stop Throwing Food Away."

Wasting 40 percent of all the food produced in the U.S. certainly has its drawbacks:

It's not feeding people in need, it's expensive and it does a lot of environmental damage.

It's a hot summer day outside Lincoln, Neb., and Jack Chappelle is knee-deep in trash. He's wading in to rotting vegetables, half-eaten burgers and tater tots. Lots of tater tots.

"You can get a lot of tater tots out of schools," Chappelle says. "It doesn't matter if it's elementary, middle school or high school. Tater tots. Bar none."

Beloved sandwhich shop Paseo closed suddenly this week, leading to a lot of foodie grief in Seattle.
Flickr Photo/Rocky Yeh (CC-BY-NC-ND

A beloved Cuban sandwich shop falls apart. A gun-rights rally is coming to Olympia. Should police bother to find who broke into your car? Is our lieutenant governor a slacker? And what would you put into a Washington state time capsule?

Bill Radke is with Crosscut’s Knute Berger, Northwest News Network’s Phyllis Fletcher and LiveWire’s Luke Burbank to answer these questions.

Joshua McNichols / KUOW

King County Public Health wants to increase the fees it charges vendors who sell some kinds of food at public markets, including fresh cooked food and raw meats. Market organizers say the higher fees could eventually force some smaller markets to close.

There have been no shortage of headlines recounting the legal kerfuffle unfolding over the definition of mayonnaise.

Global food giant Unilever, which owns the ubiquitous Hellmann's brand, is suing Hampton Creek, the maker of of Just Mayo, an egg-free spread made from peas, sorghum and other plants.

The fight against nuisance critters is increasingly being fought at the dinner table. We've reported on so-called invasivores eating everything from Asian carp (battered and fried!) to wild pigs (Russian boar carpaccio, anyone?) as a means of reducing pesky populations.

Paseo Closes: What's Your Reaction?

Nov 12, 2014
Flickr Photo/Justin.II

  Paseo – Seattle's world famous Caribbean sandwich shop – closed its doors yesterday. 

Signs outside the Fremont and Ballard locations blamed "unfortunate circumstances."

Army Eyes 3-D Printed Food For Soldiers

Nov 4, 2014

Army scientists have spent decades concocting meals that last without refrigeration and survive high-altitude airdrops. And now, the Army is eyeing a new form of cooking: 3-D printing! Yes, food that comes fresh out of a printer, for our troops.

Lauren Oleksyk, a food technologist leading the team at the Army's Natick research center, lays out the vision.

Imagine soldiers who are strapped, head to toe, with sensors that measure if they're high or low in potassium or cholesterol.

Flickr Photo/Jess Judge (CC-BY-NC-ND)

Jeannie Yandel talks to Dan Pashman, creator and host of the podcast The Sporkful, about his new book: "Eat More Better: How To Make Every Bite More Delicious."

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