food

Agriculture
1:16 pm
Tue April 1, 2014

Report: New England Should Develop Locally-Grown Food System

Buttonwoods Farm in Griswold from above.
Chion Wolf WNPR

A new report on sustainable agriculture policy recommends that New England build its own regional food system with locally-grown products. Cris Coffin, New England director of the American Farmland Trust, a co-author of the study, said consumers in the region want to buy local. 

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Culinary Delights
3:15 pm
Mon March 31, 2014

Sandwich Monday: The Waffle Taco From Taco Bell

Taco and waffle go together even better than Terry Gross and Gene Simmons.
NPR

Originally published on Mon April 7, 2014 2:05 pm

For most people, the morning goes like this: Wake up, take a shower and wait six hours in painful agony until it's an appropriate time to eat Taco Bell.

But, finally, times have changed: Taco Bell has introduced a breakfast menu. The centerpiece is unquestionably The Waffle Taco.

Peter: I was driving in after picking them up, and I was terrified of getting in a fatal car crash. "Local radio host found dead next to bag of four Taco Bell Waffle Tacos."

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Healthy Eating
3:31 am
Mon March 31, 2014

Rethinking Fat: The Case For Adding Some Into Your Diet

Nutrition researchers are reaching a new consensus: Cut back on all those refined carbs. And remember that some fat is good.
Stacy Spensley/Flickr

Originally published on Mon March 31, 2014 3:10 pm

Remember the fat-free boom that swept the country in the 1990s? Yes, we know from the Salt readers who took our informal survey that lots of you tried to follow it. And gave up.

"I definitely remember eating fat-free cookies, fat–free pudding, fat-free cheese, which was awful," Elizabeth Stafford, an attorney from North Carolina, told us in the survey.

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Amber Robust
12:32 pm
Sun March 30, 2014

By Any Other Name, Does Vermont's Maple Syrup Taste As Sweet?

Vermont has dropped the old system of grading of maple syrup in favor of a new plan that names both color and flavor.
Toby Talbot AP

Originally published on Sun March 30, 2014 5:59 pm

At Green's Sugarhouse in Poultney, Vt., visitors are gathered around four squeeze bottles of maple syrup, sampling the each under brand-new labels.

Vermont recently replaced its syrup grading system and now uses new names that make different syrups sound more like wine or expensive coffee.

Gone is the former system, with names like "Fancy," "Grade A Dark Amber" and "Grade B." The new labels give both the color — "Golden," "Amber" or "Dark" — and a flavor description: "Delicate," "Rich," "Robust" or "Strong."

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...and Champagne Wishes
5:09 am
Sun March 30, 2014

No-Kill Caviar Aims To Keep The Treat And Save The Sturgeon

This Vivace "no-kill" caviar was harvested from a Siberian sturgeon via a massage-based technique. The fish didn't die. But did the taste survive?
Alastair Bland for NPR

Caviar was once the food of kings and czars — and for a sturgeon, it meant death.

But a new technique of massaging the ripe eggs from a female sturgeon — without killing or even cutting the fish open— could make caviar more abundant, more affordable, and more accessible to all.

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The Faith Middleton Show
10:05 am
Wed March 26, 2014

One-Skillet Sausage and Shrimp Jambalaya

Credit Ben Brown/flickr creative commons

From Faith: Mostly we think of Cajuns when we talk about hearty, soul-deep Jambalaya, a blend of flavors that go to town on your palette...smoky sausage, diced tomatoes, shrimp, smoked paprika, green onions and rice. Oh yes, and in this recipe you begin it all with one teaspoon of bacon fat, unless you prefer vegetable oil. 

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Meat
1:43 pm
Fri March 21, 2014

How Your Love Of Burgers May Be Helping To Drive Wildlife Extinct

Rancher Denny Johnson looks over his cattle in Joseph, Ore., in 2011. Conservationists say ranchers raising beef cattle are responsible for the decline of some wildlife.
Rick Bowmer AP

Originally published on Fri March 21, 2014 2:57 pm

Many animal lovers have made peace with their decision to eat meat.

But the Center for Biological Diversity has a new campaign that hopes to convince them that a hamburger habit does wildlife a disservice.

"We need to see a drastic reduction in meat consumption to protect land, water and wildlife," Stephanie Feldstein, population and sustainability director for the Center for Biological Diversity, tells The Salt.

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The Faith Middleton Show
10:05 am
Wed March 19, 2014

Quick Lemony Chicken Saltimbocca

Credit Mark H. Anbinder/flickr creative commons

From Faith Middleton: If you want a "jump in the mouth," you've just discovered the right easy, quick and delicious recipe, combining flavors I love -- chicken, fresh lemon juice, sage and crispy prosciutto.

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Connecticut Cheese Challenge
9:59 pm
Tue March 18, 2014

Senator Murphy Puts the EU's Cheese Claims to the Test

Beaver Brook Farm's raw cow milk feta beat out a Greek sheep and goat milk feta in the Connecticut Cheese Challenge.
Credit The Matheson / Creative Commons

U.S. Senator Chris Murphy participated in the Connecticut Cheese Challenge on Tuesday. The purpose of the taste test was to prove to the European Union that American- made cheeses are just as good as their European counterparts.

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White House
6:58 pm
Tue March 18, 2014

A Bittersweet Goodbye: White House Pastry Chef To Move On

Among Bill Yosses' many confectionary creations for the first family: this nearly 300-pound gingerbread model of the White House, on display in the State Dining Room in November 2012. The house featured not just Bo, the family dog, but also a vegetable garden.
Susan Walsh AP

Originally published on Tue March 18, 2014 7:58 pm

The first family must be crust fallen.

Bill Yosses, the White House pastry chef, is moving to New York in June.

"Though I am incredibly sad to see Bill Yosses go, I am also so grateful to him for his outstanding work," first lady Michelle Obama said in a statement. She credited Yosses as "a key partner helping us get the White House Kitchen garden off the ground and building a healthier future for our next generation."

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Taste Test
9:27 am
Tue March 18, 2014

Lyme Cheese Maker Organizes Connecticut Cheese Challenge

Connecticut-made cheese: just as good as the European version?
Credit Chion Wolf / WNPR

A cheese-maker in Lyme is organizing the Connecticut Cheese Challenge, hoping to draw attention to efforts by the European Union to limit the use of names like Parmesan, feta and Gorgonzola on cheese made in the U.S.

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Nutrition
10:47 am
Thu March 13, 2014

Advice For Eating Well On A Tight Budget, From A Mom Who's Been There

JuJu Harris is the author of The Arcadia Mobile Market Seasonal Cookbook. A former recipient of government food assistance, she now teaches healthy eating skills to low-income families in Washington, D.C.
Courtesy of Molly M. Peterson

Originally published on Tue March 18, 2014 5:47 pm

JuJu Harris didn't set out to write a cookbook, but then again, she didn't set out to accept public assistance to feed her son, either. Harris always wanted to work with nature.

"My dream job was, I was going to grow up and be a national park ranger," she says. It didn't quite work out that way. She drifted from job to job in Oakland, Calif., where she was born. At 32, she joined the Peace Corps, traveling to Paraguay to help local farmers improve their crops.

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The Faith Middleton Show
1:30 pm
Wed March 12, 2014

15-Minute St. Pat's Brown Soda Bread

Credit Citrus and Candy/flickr creative commons

From Faith Middleton: You know the usual American-style St. Patrick's Day drill… corned beef and cabbage, or beef and beer stew. They're great, but for something different this year we recommend a 15-minute Irish Brown Soda bread, made especially tasty from buttermilk and brown sugar.

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Eat Fresh?
6:34 pm
Thu March 6, 2014

Almost 500 Foods Contain The 'Yoga Mat' Compound. Should We Care?

Going, going, gone. You won't find azodicarbonamide in Nature's Own products. And Subway is phasing it out, too. But lots of manufacturers are still using the additive.
Meg Vogel NPR

Originally published on Mon March 10, 2014 12:55 pm

That compound found in commercially baked bread — yep, the one that's in yoga mats, too — is in the news again.

A report from the Environmental Working Group finds that the compound, azodicarbonamide, is found in close to 500 food products, from Pillsbury Dinner Rolls to Little Debbie products to Wonder Bread.

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The Faith Middleton Show
10:05 am
Wed March 5, 2014

Throw a Twice-Baked Potato Party

Credit Alan Sheffield/flickr creative commons

From Faith Middleton: The twice-baked potato is one of the ultimate comfort foods, and as easy to do as it is delicious. Because of its umami charm, I just threw a twice-baked potato party that was a big hit. All you do is prepare a big salad, and put out bowls of add-ins so your guests can make their own stuffing mixtures for the final 30-minute baking session.

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Pizza Strategy
11:44 am
Thu February 27, 2014

74,476 Reasons You Should Always Get The Bigger Pizza

Somebody check the cheese.
Alex Wong Getty Images

Originally published on Wed February 26, 2014 5:28 pm

One day last year, an engineer and I went to a pizza place for lunch. The engineer told me he wasn't very hungry, but he said he was going to get the 12-inch medium instead of the 8-inch small — because the medium was more than twice as big as the small, and it cost only a little bit more. This sort of blew my mind.

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Pizza Prices
11:02 am
Thu February 27, 2014

The Price Of A Pizza In 237 U.S. Neighborhoods

tk
tk

Originally published on Thu February 27, 2014 2:44 pm

Yesterday, we crunched thousands of pizza prices from around the country, and argued that you should always buy a bigger pizza. (And in a separate post, we presented the case against buying a bigger pizza.)

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The Colin McEnroe Show
4:00 pm
Wed February 26, 2014

Broccoli is Best!

Credit whologwy, Flickr Creative Commons

Somehow, kale has become trendy in the last few years, although its moment in the sun seems to be almost over. How did a thing like that happen? Would it be possible to infuse an old standby like broccoli with a similar hip panache? Broccoli is the warmest vegetable, and the coolest.

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The Faith Middleton Show
10:05 am
Wed February 26, 2014

Food Schmooze: Ryan's Easy Pepperoni Pasta Fagioli

Credit Chris Prosperi

This recipe is from home cook Ryan Pelletier, who works in the dining room at Metro Bis in Simsbury, CT. It's easy and wildly delicious.

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Food Moods
7:55 pm
Mon February 24, 2014

Sriracha Chemistry: How Hot Sauces Perk Up Your Food And Your Mood

Can you name the five main ingredients in Sriracha?
Reactions YouTube

Originally published on Tue March 4, 2014 11:33 am

Anyone who has ever drizzled, doused or — heck — drenched their food with Sriracha knows the hot sauce can make almost any dish taste better.

But could these spicy condiments also make us a little happier?

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Oh, Joe You Didn't!
3:37 am
Fri February 21, 2014

Trader Joe's Caught In Sticky Lawsuit Over Peanut Butter Pretzels

The Trader Joe's Peanut Butter Filled Pretzel: The salty-sweet snack that launched a bitter lawsuit.
Courtesy of Tina Haupert

Originally published on Mon February 24, 2014 2:37 pm

Among the many snacks you can find in the aisles of Trader Joe's is an icon of sweet and salty goodness: the peanut butter pretzel. It's a combination so tasty, famed food writer Ruth Reichl once raved, "You haven't lived until you've tried the two together."

But the beloved treats aren't just treasures for the palate — they're a pretty lucrative business worth millions of dollars. And now, Trader Joe's is being sued for allegedly cornering the market on the snack.

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Absconding With Clams
2:53 pm
Thu February 20, 2014

Long Island Shellfish Thieves Targeted by Legislators

Shucked oysters. A new proposed law would target thieves of all shellfish, not just oysters.
Jeff Cohen / WNPR

Oyster theft isn't new. "It's probably been a problem since colonial days," said George Krivda with the Connecticut Department of Agriculture, "but now is when we're dealing with it." 

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The Faith Middleton Show
10:15 am
Wed February 19, 2014

Food Schmooze: Foil Packet Velvet Steamed Salmon with Razzle Dazzle Sauce

Credit Renée S. Suen/flickr creative commons

From Faith Middleton: If you've eaten a velvety salmon and wondered how it's done, wonder no more. Now you can easily do it at home by steaming your salmon in an aluminum foil pouch in the oven. And what's more, we're providing you with what I call Lucinda's Razzle Dazzle Green Sauce to drizzle on.

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Oysters
6:36 pm
Fri February 14, 2014

For The Love Of Oysters: How A Kiss From The Sea Evokes Passion

Lunch with oysters and wine by Frans van Mieris, 1635-1681.
Universal Images Group UIG via Getty Images

Originally published on Fri February 14, 2014 7:58 pm

Question: Which of these foods are said to stir passion? An oyster, and avocado or a turnip? (Scroll down to the bottom for the answer.)

One of these, at least, is a gimme. The stories linking oysters and other shellfish to lust go back to at least the ancient Greeks.

Think of the image of Aphrodite, the goddess of love, rising out of the sea from the half-shell.

"There's something primal about eating oysters," says oyster-lover MJ Gimbar. He describes them as creamy and velvety. "It's like a kiss from the ocean."

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Where We Live
9:00 am
Fri February 14, 2014

The Art of the Oyster

Humans have been consuming oysters for thousands of years.
Credit EEPaul / Creative Commons

Oysters have been part of the human diet for thousands of years. It’s no wonder then that many of us know them as a favored menu item. But these beloved bivalves have a history that extends far beyond the dinner plate. 

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The Faith Middleton Show
10:44 am
Thu February 13, 2014

Food Schmooze: 365 Slow Cooker Suppers

Credit Julia Frost/flickr creative commons

Today's show has aired on five previous dates, most recently on February 8, 2014.

From Faith Middleton: 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!

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The Faith Middleton Show
10:05 am
Wed February 12, 2014

Food Schmooze: Pork Chop Heaven

Credit Context Travel/flickr creative commons

From Faith Middleton: Pork Chop Flat Bread Pizza. Parmesan-Crusted Pork Chops. Slow-Cooker Pork Chop Chili. If you are a pork chop-lover, as I am, you will love Ray “Dr. BBQ” Lampe's cookbook, Pork Chop: 60 Recipes for Living High on the Hog

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The Colin McEnroe Show
11:30 am
Tue February 11, 2014

The Passion of Pickling

A jar of pickles from Firebox restaurant in Hartford, CT.
Credit Chion Wolf, filtered through Instagram / WNPR

In 2030 B.C., somebody brought cucumbers from India to the Tigris Valley, and they said, "We can pickle that!" And so it began, from the first stirrings of civilization, to modern-day Brooklyn artisan pickles: we've found ourselves up to our eyes in brine, looking for the next object we can pickle.

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The Faith Middleton Show
10:57 am
Tue February 11, 2014

Food Schmooze: Make the Bread, Buy the Butter

Credit Robert S. Donovan/flickr creative commons

Today's show has aired on seven previous dates, most recently on October 5 and 15, 2013.  

When blogger Jennifer Reese lost her job, she began a series of food-related experiments. Economizing by making her own peanut butter, pita bread, and yogurt, she found that “doing it yourself” doesn’t always cost less or taste better. In fact, she found that the joys of making some foods from scratch—marshmallows, hot dog buns, and hummus—can be augmented by buying certain ready-made foods—butter, ketchup, and hamburger buns. Tired? Buy your mayonnaise. Inspired? Make it.

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The Faith Middleton Show
5:49 pm
Mon February 10, 2014

Food Schmooze: The Science of Skinny

Credit D. Sharon Pruitt/flickr creative commons

Today's show has aired on ten previous dates, most recently on October 8 and 17, 2013.  

With scientific research, her own chemistry background, and the traditional diets of our not-so-distant ancestors as her guide, Dee McCaffrey casts new light on an age-old wisdom: Eating foods in their closest-to-natural form is the true path to sustained weight loss and, in fact, the remedy for almost any health problem. We are so far removed from foods in their natural state that we now call them “health foods,” a sad admission that we’ve compromised our health for the sake of convenience.

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