Jeff Demers stands on a hill overlooking New England Compost in Danbury, one of three licensed food residual composting facilities in the state. A new law aims to increase that number by targeting large-scale food waste generators.
Credit Patrick Skahill / WNPR
Demers composts his horse manure with food waste, and that makes for a healthier, more nutritious compost.
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.
Credit Christine Hochkeppel / Courtesy of Cape Cod Times
Today's show originally aired December 18 and 21, 2013.
From Faith Middleton: Our Food Schmooze crew decided to throw a Downton Abbey dinner party on the air to celebrate the return of our beloved PBS series, season four. As you can see, we've provided you with all of our delicious recipes, in case you decide to have your own Downton Abbey feast.
From Cree LeFavour's Fish: 54 Seafood Feasts: Toast some seeds in a cast-iron pan for a minute or two, mix with butter and shallots, and you're ready to go. The beauty of this dish, which has some kick, is that a small amount of butter is used as a flavoring agent. (Faith says you could also use it on beef steak or chicken.)
Protesters demonstrate at a McDonald's in New York on Dec. 5. Protesters staged events in cities nationwide, demanding a pay raise to $15 per hour for fast-food workers and the right for them to unionize.
Originally published on Thu December 26, 2013 2:41 pm
McDonald's has decided to shut down a website aimed at providing work and life advice to its employees after it was reported that it had urged workers not to eat the very fast food they are hired to produce.
The Oak Brook, Ill.-based McDonald's said Thursday that information on its McResources Line site had been taken out of context thus generating "unwarranted scrutiny and inappropriate commentary," according to a McDonald's spokeswoman.
What is Connecticut food? Which crops, livestock and seafood have shaped the complex cuisines that its people have cherished for more than four centuries? From familiar comforts like chicken potpie and fried oysters to curious concoctions like Grape-Nuts pudding and steamed cheeseburgers, Connecticut's food history is long and varied. Eric D. Lehman and Amy Nawrocki, authors of A History of Connecticut Food, join us on The Food Schmooze for the full hour.
Behold! The unique dilemma of the pig: There is nothing that smart that tastes that good. Is it true they're as smart as dogs? Why do some religions require people abstain from eating pork? What's it like raising pigs, and what parts of the pig are overlooked when it comes to eating them?
Foodshare distributes food to the Greater Hartford Region by partnering with local food pantries, soup kitchens, and emergency shelters. This week, its mobile truck has been delivering a product that's not usually available to families in need.
Originally published on Thu December 19, 2013 5:17 pm
We're all supposed to be eating right, but most of us are not doing a very good job of that.
Could you eat an apple a day?
Adding in that one piece of fruit could improve cardiovascular health on a par with prescribing of cholesterol-lowering statins for everyone over age 50, according to a report published Tuesday in BMJ.
From Faith Middleton: Our Food Schmooze crew decided to throw a Downton Abbey dinner party on the air to celebrate the return of our beloved PBS series, Season 4. As you can see, we've provided you with all of our delicious recipes, in case you decide to have your own Downton Abbey feast.
Across America, fans of the show are getting ready with celebratory foods ranging from a simple bowl of popcorn to dinners worthy of the royal family.
Bill Battle peers through the window of a pickup truck at his catfish farm, Pride of the Pond, near Tunica, Miss. The land is pancake-flat, broken up by massive ponds, some holding up to 100,000 pounds of catfish.
Cormorants fly low over the ponds, keeping an eye out for whiskered, smooth-skinned fish. Battle keeps a shotgun in the front seat; business is hard enough without the birds cutting into his profit.
Originally published on Mon December 16, 2013 10:38 am
We've long known that the fish we eat are exposed to toxic chemicals in the rivers, bays and oceans they inhabit. The substance that's gotten the most attention — because it has shown up at disturbingly high levels in some fish — is mercury.
From Faith Middleton: Crack open the champagne… prepare for a mind-blowing experience. Truffle butter lobster combines chardonnay, vermouth, shallots, heavy cream, ginger, mushrooms, and, of course, black truffle butter, available at gourmet stores and markets, or online from D'Artagnan.
From Faith Middleton: As Republican leaders seek further cuts to food stamp benefits, Connecticut chef Michel Nischan is rowing hard in the opposite direction. His Wholesome Wave organization has been a leader in the movement to double the value of food stamps when purchasing fruits and vegetables at farmers markets.
Northern shrimp are shoveled into a holding chamber on a trawler in the Gulf of Maine in 2012. Stocks of the shrimp have been declining for several years, leading regulators to cancel the New England shrimping season.
Credit Robert F. Bukaty / AP
Chefs Andrew Taylor, left, and Mike Wiley, co-owners of two Portland, Maine, restaurants, say the moratorium is worth it if it helps sustain the shrimp population.
New England chefs like Andrew Taylor and Mike Wiley are still coming to terms with the news: No more shrimp until further notice.
This week, regulators shut down the New England fishery for Gulf of Maine shrimp for the first time in 35 years. The Atlantic States Marine Fisheries Commission judged the stocks of the popular shrimp, also known as northern shrimp, to be dangerously low.
Today's show originally aired October 7 and 12, 2013.
From Faith Middleton: If your schedule is rushed, have we got a cookbook for you! The Good-to-Go collection of about 300 recipes is a winner with adults and children. It's also the perfect cookbook for transitioning kids in a first apartment, or for kids in college.
Hank Shaw, author of <em></em><em>Hunt, Gather, Cook,</em> snaps the end off a mushroom in a Washington, D.C.-area park. When broken, the inside turns blue, identifying it as an inedible species of bolete.
Originally published on Mon December 9, 2013 11:26 am
The first heavy rains of the season fell two weeks ago at Salt Point State Park, on the northern California coast, and now ranger Todd Farcau is waiting anxiously for the forest floor to erupt with mushrooms.
Today's show originally aired October 16 and 19, 2013.
From FaithMiddleton: The queen of slow cooking gives us Beer-Braised Brown Sugar Brisket with Bacon; Cajun Shrimp Chowder; Artichoke Chicken Lasagna; and Thai Peanut Butter Pork Roast. Throw the ingredients in a slow-cooker in the morning, and return hours later to a house full of comforting aromas. Honestly, it's like having staff!
Originally published on Thu November 28, 2013 9:08 pm
Many of us sitting down for Thanksgiving feasts today have made cranberries a part of our holiday table. And from a health perspective, those bitter, bright red berries should be on your list of things to be thankful for.
As my colleague Allison Aubrey has previously reported, the Pilgrims believed that cranberries could cure scurvy. They were wrong on their reasoning but right on the cure: The berries are packed with vitamin C.
Connecticut’s food pantries and soup kitchens continue to see rising numbers of people in need of food assistance. Nancy Carrington is president of the Connecticut Food Bank. She said though there’s been slight improvement in job growth in the state, its not affecting people at the lower end of the pay scale.
From Faith Middleton: What happens if you cross meatloaf with pizza? You get Meatza… okay, you get food legend James Beard's "Hamburger Pizza," a dish that always delighted his party guests because his "pizza" had no dough. This dish put us in such a good mood, we decided to make up one of our own for parties. It rocks—because it includes a layer of Parmesan mashed potatoes under the tomato sauce and toppings.
If there's one Thanksgiving mistake Jack Bishop sees more than any other, it's people rushing to carve their birds. Bishop is editorial director of the public TV series America's Test Kitchen. He tells Fresh Air's Terry Gross, "Turkey needs to rest before you carve it ... and a lot fewer juices will end up on the carving board."
Bishop and Bridget Lancaster, also of America's Test Kitchen, share their tips for buying, seasoning and cooking a turkey, and describe some of their favorite side dishes.
The U.S. Food and Drug Administration is taking steps to reduce artificial trans fats in processed foods. According to the agency, the move could help prevent 20,000 heart attacks and 7,000 deaths each year. This means manufacturers, retailers, and restaurants could have to reformulate some of their recipes.
It's that time of year again. Time for Mama Stamberg's Cranberry Relish. Every year since 1972, around Thanksgiving, I've shared my mother-in-law's famous cranberry relish recipe on the radio. It's appallingly pink, like Pepto Bismol — but it tastes terrific.
This year, I bring my relish recipe to Thanksgivukkah. Next week, Thanksgiving and the start of Hanukkah fall on the same day. It's a rare convergence.
From Faith Middleton: Want to make your holiday dinner or dinner party memorable and delicious? It's all about creating new flavor profiles for old standby dishes.Try our featured calorie-careful recipe for sweet and sour butternut squash, or, if you prefer, green beans with the ultimate treatment -- brown butter and toasted pecans, from an archive recipe in Fine Cooking Magazine.
Originally published on Mon November 18, 2013 4:20 pm
When you think of Oregon and food, you probably think organic chicken, kale chips and other signs of a strong local food movement. What probably doesn't come to mind? Food stamps.
And yet, 21 percent of Oregon's population – that's one out of every five residents – relies on food stamps to get by. And like many people across the country, these Oregon families who have come to rely on federal food assistance program for meals are learning to make do with less as of this month.