food

Potato Chips!

Oct 20, 2015
Gloria Cabada-Leman / flickr creative commons

If you like the fun, flavor, the passion of good food and conversation, party with us on this bonus edition of The Food Schmooze®. It is a call-in on that crispy, heaven-sent wafer, the potato chip.

Josh Haner, The New York Times / European Pressphoto Agency

This past week brought us the long-awaited first of six Democratic candidate debates, held at the Wynn Casino in Las Vegas. The tone was substantive, exposing a few stark differences between the candidates and their Republican opponents. They offered nuanced and complex views -- overall, a good night for voters who want to know the candidates. 

In one photo, apples, crispy bacon, shredded cheddar cheese and a couple of sprigs of fresh sage rest on a weathered wooden cutting board, ready to be made into savory scones.

Photographs copyright © 2015 by Victoria Pearson

These sensational pancakes are to-die-for… crispy edges, golden brown, and light as air... and the genius part is that you whip them up in a blender. We like them for breakfast, lunch, brunch, or dinner. They're that good. Even our pancake-hater said these are delicious. This recipe and others appear in the new book Citrus, featuring lemons, limes, oranges, grapefruit, and clementines.

Natalie Maynor / flickr creative commons

Thai basil chicken… joyful chocolate almond bars… no-bake cake… sweet potato and ground turkey shepherd's pie… it's all in the new book The Science of Skinny Cookbook, produced by the scientist Dee McCaffrey, who eliminated synthetic chemicals from her diet and went from obese to slender. Now she offers the recipes that have made her plan a success…

Matthias Rosenkranz / Creative Commons

Members of the University of Connecticut community have begun a couple of fundraisers hoping to offset the negative image generated by a video of a student berating food service workers who refused to sell him jalapeño-bacon macaroni and cheese.

Dinner Solved!

Oct 6, 2015
Matthew Robinson/flickr creative commons

Food Schmooze® party guest Katie Workman, author of Dinner Solved!, tells us how to make quick lemony parmesan artichoke dip… prosciutto-wrapped shrimp with smoked paprika… mustard-maple glazed pork loin… spanish lemon-garlic pork chops… chicken in orange-honey soy sauce… and caesar roasted salmon… 

Thegreenj / Creative Commons

A food truck at the University of Connecticut is now serving up roasted crickets. 

thebittenword.com/flickr creative commons

Repair and boost the bacteria in the gut with the right food, prebiotics and probiotics, and you'll feel better and lose weight. That's the theory of Dr. Raphael Kellman of New York, author of The Microbiome Diet.

Natalie Maynor / flickr creative commons

Thai basil chicken… joyful chocolate almond bars… no-bake cake… sweet potato and ground turkey shepherd's pie… it's all in the new book The Science of Skinny Cookbook, produced by the scientist Dee McCaffrey, who eliminated synthetic chemicals from her diet and went from obese to slender. Now she offers the recipes that have made her plan a success…

The Cafe Lafayette Dinner Train in Lincoln is exactly that.  Part train, part restaurant, the Cafe rolls down 20 miles of track serving five course meals to passengers over a 2 hour trip. NHPR's Sean Hurley rode along on this moveable feast on rails and sends us this.  

Do You Know Where Your Cheese Comes From?

Sep 30, 2015

Americans love cheese. According to the USDA, we ate about 34 pounds of cheese per person last year. But how often do we think about who makes our cheese, or about its journey from France or Vermont to our crackers?

Well, some local cheese mongers are waging a campaign to raise awareness about cheese origins, cheese integrity and cheese abuse.

A Subterranean Education

Tom Hopkins

His new book is just out, Jacques Pépin Heart & Soul in the Kitchen… his salmon tostadas are the fastest appetizer around… and don't miss his baked potatoes escargot—stuffed with snails, scallops or shrimp, and a drizzle of buttery garlic sauce…

University of Liverpool Faculty of Health & Life Sciences / flickr creative commons

Yale professor Paul Anastas says it isn't enough to know that environmental chemicals are making us fat and sick. Anastas directs a department that is working on redesigning chemicals in our food and many products we rely on so that they do not threaten our health.

mckaysavage / Creative Commons

Agricultural developments in the mid-20th century catapulted the farming industry to new levels of production. But that "green revolution" also fostered a population boom that's once again forcing farmers to innovate. 

Most of the kids in the U.S. don't get much time to eat lunch. And by the time those kids wait in line and settle down to eat, many of them feel rushed.

And a recent study suggests that this time crunch may be undermining good nutrition at school.

cogdogblog / Creative Commons

In an ambitious goal, the EPA said it would like to reduce the amount of food tossed into trash bins 50 percent by 2030. It's looking like one big byproduct of that goal will be a growing market for methane in Connecticut. 

John Herschell/flickr creative commons

Jacques Pépin's apple galette using store-bought pizza dough… the cinnamon toast cocktail from Anthony DeSerio… oven-roasted cranberry compote from Fine Cooking… Ina's parsnip and pear gratin… the easy, dry-brined turkey with extra-crispy skin… and, don't throw away that turkey carcass -- it's really tasty...

Parker Knight / Creative Commons

The Green Revolution of the mid-twentieth century revolutionized the way the world fed itself.  It introduced new fertilizers, pesticides, and hybrid seeds. At the same time, it also placed an enormous burden on the world’s environmental and ecological systems.

Creative Commons / U.S.D.A.

Seven Connecticut school districts are offering free breakfast and lunch for all students, thanks to a new meal program offered by the federal government called the Community Eligibility Provision, or CEP. 

When hurricanes or other large storms roll in, we often focus on the human toll-- buildings destroyed, properties damaged.

But those same storms can also wreak havoc on ecosystems and the plants that are their foundation. And if a native system is wiped out, will it bounce back? One conservation group is trying to create a repository of native New England seeds, which can be used for just that purpose.

We dive into hot topics about wine tasting behavior and the prediction that restaurants will stop using humans up front in favor of full automation… it's close to ready — the new modernist Mohegan Sun “molecular gastronomy” bar and restaurant, Sticks and Stones… the best cheap chef’s knife… an aged rum old fashioned named “Peg Leg” by Anthony DeSerio… how to create a meal using restaurant leftovers by Alex Province… and the new hit, HooDoo Brown Barbeque in Ridgefield, Conn.

The campaign to force America's farmers to change the way they handle their animals celebrated a victory this week.

McDonald's USA announced that in the near future, it will no longer buy eggs from chickens that live in cages.

Those cages are still the industry standard, and 90 percent of America's eggs come from chickens that live in them.

Alex Province

Dive into this insanely good and easy recipe for shrimp-stuffed swordfish rolls sprinkled with crisp, lemony breadcrumbs… Our experiment: can we make wine taste better at home by mixing two bottles together? Yes we can!… Linda Giuca gives us ideas for energizing back to work and school snacks…

A crowd of more than 30 people gathered at the town hall in Cabot this week to discuss the way Cabot Creamery gets rid of wastewater leftover from cleaning its plant. The cheese maker is asking the state to renew its permit to spray the liquid on land. The crowd was there for a hearing called by the Vermont Agency of Natural Resources to take public comment on a draft permit issued in June.

David Slack/flickr creative commons

It's a thrilling chilled cocktail, the New York Sour, all velvety in the mouth… try a fast and dreamy pasta of fresh tomatoes, garlic, parmesan, and chopped fresh arugula… don't give away the zucchini until you try our recipe for it stuffed with shrimp, feta, and fennel… or grill it using Alex Province's recipe for zucchini slathered with mayo to make it brown and gorgeous…

At a festival on the Danish island of Fyn, Claus Holm, a fast-talking Danish celebrity chef, is sniffing and mixing into a pot of stew an ingredient he calls "totally forbidden." It's cream, and it expires today.

Roderick Eime/flickr creative commons

Our healthy frozen piña colada is a terrific taste treat thanks to contributor Anthony DeSerio… dirty steak from contributor Alex Province is a "how-to" on cooking steak right on top of the lump charcoal… enjoy our pesto chicken potato salad from scratch or the easy way… and fresh bluefish fillets get the citrus treatment…   

Dave / Creative Commons

Our basil, oregano, thyme, and parsley herbs are going to town in the garden. But what do we do with all these herbs?

Food 2.0

Aug 20, 2015
Brian Ambrozy/flickr creative commons

I'll take it as a given that you like food. But no matter what your style of eating and cooking is, I'm betting the complexity of the American food system can leave you confused, judgmental, guilty, apathetic, or overwhelmed. If that's true, here's some good news: Once in a while an original voice comes along and breaks through to offer clarity and a new way to conceive of something.

Pages