The state has a problem. People who apply for food and medical benefits often face substantial delays before finally getting their approvals. As WNPR's Jeff Cohen reports, it's an issue that has now twice ended up in federal court. Advocates for the poor say the solution is in the staffing. The state Department of Social Services says it's about efficiency, technology, and leadership.
Today, it's our third annual cocktails special. Jonathan mixes up a Mtn Dewdriver. Faith whips up a recipe for an instant sangria sort of a red wine cocktail. And Mark Raymond stops by to show us how to make some, ya know… REAL cocktails. Plus music galore!
All in advance of the 3rd Annual Food Schmooze Martini Competition coming up on June 27 in Farmington, CT.
Powered by a thriving online community and edited by noted food writers Amanda Hesser and Merrill Stubbs, Food52.com spotlights the best recipes from talented home cooks all over the world. Their new book, The Food52 Cookbook, Volume 2, features seventy-five of the latest community favorites. Hesser, formerly the food editor of The New York Times Magazine, joins the Food Schmooze gang to talk Food52.
As the weather warms up this spring, so does the lure of the open road, and all that comes with it- scenic views, the ocean breeze along the coast, and everyone’s favorite road food! While it may not be warm enough to go for a swim in Long Island Sound, it is perfect weather for a stop at one of the popular seafood restaurants that dot the Connecticut coast.
Rich Hanley joins Faith for Politics, Burgers & Beer. They’ll talk issues, arguments, budgets, controversies, news, Obama, Malloy, Washington, Hartford, and other people and places with names. There’s plenty to talk about… and you should join the conversation! Call in: 203 776-WNPR.
Vegetables that are genetically modified to resist pests have become a part of our daily diet, whether we like it or not. Several states have been considering legislation that would require the labeling of GMO products, but Connecticut could be the first to pass such a law. Opponents of the bill say there’s no health risk, and a law like this would pass on higher prices to consumers.
Connecticut based fast food giant Subway is cooperating with regulators in an effort to end labor law violations among its thousands of franchise outlets. WNPR's Harriet Jones reports.
Milford-based sandwich chain Subway has the highest number of restaurants in the world, surpassing even McDonalds. But in an organization that big, controlling what happens in each independent business can be difficult.
"We noticed a pattern of violations among Subway franchises."
The recent growth in farmer's markets in Connecticut speaks to the increasing popularity of locally grown food. Now the state's Department of Agriculture has big plans for Connecticut-grown produce to fuel the economy and create jobs.
The four Cs: Cupcakes, Candy bars, Cookies… and sugar Comas! The Food Schmooze gang tries cupcakes from Mr. D’s in Wallingford, CT. Our candy correspondent Katharine Weber joins us to talk candy bars with Susie Norris, co-author of Hand-Crafted Candy Bars. And Faith discovers a cuckoo cookie concoction. PLUS, Mike Isabella joins us for a look at his new cookbook, Crazy Good Italian.
A recent report by the Governor’s Council for Agricultural Development recommends wider distribution of products from Connecticut’s farms. That includes getting more Connecticut-grown food into school cafeterias.
But schools have been trying to do that for nearly a decade and haven’t gotten too far.
Lunchroom server: "Did you want meat sauce or plain sauce?" "Meat sauce please."
From slow cooked stews to quick stir-fries to easy skillet dinners, the one-pot meal is a worldwide staple. Across continents and cultures, everyone appreciates the simplicity and fuss-free nature of a meal made in one vessel, whether it's a wok, a pot, or a casserole dish. Famed cookbook author and food authority Clifford A. Wright joins the Food Schmooze gang to present the world's favorite one-pot meals.
The Huffington Post calls Ann Leary’s new New York Times bestselling novel, “A sophisticated turn on guilty-pleasure reading that is so well-written it won't make you feel guilty after all, except maybe about reaching for that third glass of pinot noir.” Leary joins us to talk about The Good House.
Join the Food Schmooze gang for a look at… Lard! No, really. Stick with us on this one. Lard is a good, healthful cooking fat, and we’ll go over the science that says so. PLUS, a whole slew of recipes from Grit magazine’s new cookbook, Lard: The Lost Art of Cooking with Your Grandmother’s Secret Ingredient.
Specialty foods like handcrafted chocolate and gluten-free organic pasta may be pricey, but some small business owners say they’re seeing a pick up in demand. WNPR’s Sujata Srinivasan reports on how entrepreneurs in the high-end food business have pulled through the recession, priming their business for growth.
On this critical day in the life of American pseudo-food, I am again reminded if a tour I took in the 1980s with Zippy the Pinhead creator Bill Griffith. We visited in a Hostess factory in the Greater Boston area. We saw Twinkies being made.