Food

Food
9:36 am
Tue August 5, 2014

Making An All-American White House Dinner With Some African Flair

White House chefs chop a lot of vegetables to prepare for a dinner of 400 Tuesday night.
Gregory Barber/NPR

Originally published on Tue August 5, 2014 1:12 pm

Think of it as a state dinner for an entire continent. Tuesday night, after the U.S.-Africa Leaders Summit sessions wrap up, the president and the first lady will host 50 heads of state and the chairman of the African Union for dinner. The 400 guests will be treated to a traditional American meal with an African twist in a gigantic tent on the South Lawn and enjoy a performance by Grammy-winning singer-songwriter Lionel Richie.

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Food
7:55 am
Tue August 5, 2014

Sandwich Monday: The Crazy Crab'z Sandwich

A delicious sandwich and a capable glove, should a foul ball come your way.
NPR

Originally published on Mon August 4, 2014 6:29 pm

What makes baseball great is that there's so little happening, it's a chance to really pay attention to what you're eating.

AT&T Park in San Francisco embraces this. There is a sushi bar right by our seats, but we made the long walk around the stadium in search of the famous Crazy Crab'z Sandwich. It's Dungeness crab and tomato on grilled sourdough — with butter, butter and a pinch of butter.

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Food
5:55 am
Sun August 3, 2014

The Gift Of Graft: New York Artist's Tree To Grow 40 Kinds Of Fruit

Sam Van Aken's grafted fruit trees are still quite young, but this artist rendering shows what he expects the "Tree of 40 Fruit" to look like in springtime in a few years.
Courtesy of Sam Van Aken

Originally published on Mon August 25, 2014 11:59 am

It sounds like something out of Dr. Seuss, but artist Sam Van Aken is developing a tree that blooms in pink, fuchsia, purple and red in the spring — and that is capable of bearing 40 different kinds of fruit.

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Food
6:33 pm
Wed July 30, 2014

Why Your 'Small-Batch' Whiskey Might Taste A Lot Like The Others

Bulleit is one of 50 different brands a food blogger says is using whiskey from an Indiana factory.
Mike McCune/Flickr

Originally published on Sat August 9, 2014 3:25 pm

It's a good time to be a whiskey maker, and craft whiskeys are all the rage, with names like Bulleit, Redemption, Templeton and George Dickel.

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Food
5:44 pm
Wed July 30, 2014

Moldova's Winemakers Seize Upon Region's Geopolitical Moment

A glass is filled with Moldovan wine at a wine fair in Belgium in 2013.
Yves Logghe AP

Originally published on Wed July 30, 2014 7:33 pm

Consider, for a moment, the misfortunes of winemakers in Moldova, a former Soviet republic in southeastern Europe, tucked in between Ukraine and Romania.

Their country is the poorest in Europe, with a per capita GDP about the same as Honduras. They'd love to sell their product — which has gotten approving nods from foreign critics -- in wealthier countries. But most of those customers don't even know that Moldova exists, let alone that its winemaking tradition goes back thousands of years.

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Weeknight Kitchen
1:30 pm
Wed July 30, 2014

Weeknight Kitchen: Charred Corn Salad with Basil Vinaigrette

There are never enough sweet corn recipes this time of year. This week's offering for Charred Corn Salad with Basil Vinaigrette from Kelsey Nixon's Kitchen Confidence is a nice change of pace. Whole cobs of corn are grilled, the kernels cut off the cobs and then dressed in snappy vinaigrette. 

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Food
1:16 pm
Wed July 30, 2014

Farming The Bluefin Tuna, Tiger Of The Ocean, Is Not Without A Price

Yonathan Zohar, Jorge Gomezjurado and Odi Zmora check on bluefin tuna larvae in tanks at the University of Maryland Baltimore County's Institute of Marine and Environmental Technology.
Courtesy of Yonathan Zohar

Originally published on Wed July 30, 2014 3:21 pm

In a windowless laboratory in downtown Baltimore, some tiny, translucent fish larvae are swimming about in glass-walled tanks.

They are infant bluefin tuna. Scientists in this laboratory are trying to grasp what they call the holy grail of aquaculture: raising this powerful fish, so prized by sushi lovers, entirely in captivity. But the effort is fraught with challenges.

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Food
5:13 pm
Tue July 29, 2014

Want To Reduce Your Carbon Footprint? Choose Mackerel Over Shrimp

A fisherman pulls a basket filled with anchovies aboard a fishing boat off of Peru's northern port of Chimbote, in 2012. Peru is the world's top fishmeal exporter, producing about a third of worldwide supply.
Enrique Castro-Mendivil Reuters/Landov

Originally published on Thu July 31, 2014 4:05 pm

Small fatty fish like mackerel, herring, sardines and anchovies are high in omega-3s, vitamin D and low on the food chain.

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Food
12:18 pm
Tue July 29, 2014

Could Specialty Cocoa Be Haiti's Golden Ticket To Prosperity?

Maman Pye cacao, a Haitian supertree, can produce 20 times as many cacao pods as ordinary trees, and the pods themselves are denser with cacao seeds than ordinary pods.
Shutterstock

Originally published on Thu July 31, 2014 4:26 pm

In Robillard, a tiny hamlet deep in the Haitian hinterland, Valmir Mamonvil is standing next to a would-be national hero: Maman Pye cacao, which in Haitian Creole means "mother cacao tree." His father planted it 30 years ago, but for Mamonvil, the tree is more than a family heirloom. It could be his kids' ticket to prosperity — and his country's chance to cash in on surging chocolate demand around the world.

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Food
9:39 am
Tue July 29, 2014

Sometimes You Feel Like A Nut; Sometimes You Just Drive One

The Planters Nutmobile, seen here taking a starring turn at the Macy's Thanksgiving Day Parade, is hitting the road for a yearlong trip across the U.S.
Peter Roan Flickr

Originally published on Mon August 4, 2014 12:01 pm

Three recent college graduates are getting paid to take a road trip. The one catch? They have to drive a giant peanut while they do it.

The giant Nutmobile is part of a brand campaign by Planters, the snack food company, which has hired the grads as brand ambassadors to drive it around the country. After all, it takes teamwork to maneuver a 27-foot-long, yellow peanut in shopping mall parking lots. But if you think handling the vehicle sounds tough, there's more.

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Food
5:54 pm
Mon July 28, 2014

Sandwich Monday: The Korean Steak Sandwich

This photo also featured in BuzzFeed's "21 Unbelievable Beverage Can Photobombs."
NPR

Originally published on Mon July 28, 2014 6:16 pm

Ever since we landed in San Francisco and refused to leave, we've heard people talking about the Korean steak sandwich at Rhea's Deli and Market. People say things like "It's amazing" and "Get away from me, I'm trying to eat" and "Did you just lick a drop of sauce off of my shirt? I'm calling the police."

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Weeknight Kitchen
12:00 pm
Sat July 26, 2014

Weeknight Kitchen: Dark Chocolate Chunk-Cherry Muffins

This month’s sweet recipe makes use of the sour cherries you can find in farmers markets this time of year.

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Food
4:44 pm
Fri July 25, 2014

Key Chain Blood-Alcohol Testing May Make Quantified Drinking Easy

The BACTrack Vio keychain breathalyzer and app on the iPhone at NPR headquarters in Washington, D.C. A public health researcher says tools like this could help people make better decisions about alcohol use.
Meredith Rizzo NPR

Originally published on Thu July 31, 2014 4:05 pm

While testing whether a dash of yeast could keep you from getting drunk, we discovered that it's pretty entertaining — and revealing — to track your blood alcohol while drinking.

Using a device to test blood-alcohol levels, we watched the alcohol in our bodies soar as we drank two beers on empty stomachs. And we noticed there's a place on the curve — about 0.04 or 0.05 BAC — when the buzz is the sweetest.

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Food
5:30 pm
Thu July 24, 2014

The Weird, Underappreciated World Of Plastic Packaging

Food companies spend a lot of time and resources coming up with the perfect plastic packaging to keep their products fresh.
iStockphoto

Originally published on Fri July 25, 2014 3:51 pm

Like it or not, plastic packaging has become an ingrained part of the food system.

While it's clearly wasteful to buy salad, sandwiches and chips encased in plastic and then promptly throw that plastic away, we take for granted how it keeps so much of what we eat fresh and portable.

And behind many of those packages that allow us to eat on the go or savor perishable cookies or fish imported from the other side of the globe is a whole lot of science and innovation.

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Food
1:05 pm
Thu July 24, 2014

With Help From America's Test Kitchen, Why Buy When You Can DIY?

This hazelnut-chocolate spread looks like the iconic Nutella, but it tastes more richly of hazelnuts, says Chris Kimball.
Anthony Tieuli America's Test Kitchen

Originally published on Thu July 24, 2014 3:49 pm

Even people who love to cook don't make everything from scratch. You might make a homemade graham cracker crust, but who makes graham crackers?

Chris Kimball, that's who.

The host of America's Test Kitchen on TV and radio says there are quite a few foods you'd never think of making for yourself that you actually can. But why would you go to the trouble of hacking things — balsamic vinegar, Greek yogurt, caramel, Nutella spread, dairy-free whipped cream — that are so easily bought in the store?

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Food
7:23 am
Tue July 22, 2014

Some Food Companies Are Quietly Dumping GMO Ingredients

General Mills' original Cheerios are now GMO-free. But you won't find a label on the box highlighting the change.
David Duprey AP

Originally published on Fri August 1, 2014 12:37 pm

A tour of the Ben & Jerry's factory in Waterbury, Vt., includes a stop at the "Flavor Graveyard," where ice cream combinations that didn't make the cut are put to rest under the shade of big trees.

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Food
6:05 pm
Mon July 21, 2014

Sandwich Monday: The Menage A Trois

Urban Dictionary will misinform you about the ingredients of this sandwich.
NPR

Originally published on Mon July 21, 2014 6:38 pm

We're in San Francisco this week, and despite an exhaustive search, we have yet to find anywhere serving a Rice-a-Roni sandwich. We're told the next best thing is the Menage A Trois from Ike's Place.

It gets its name from the fact it's chicken bathed in three sauces — barbecue, honey mustard and honey — and three cheeses: cheddar, pepper jack and Swiss.

Seth: If I only had three wishes I might wish for this sandwich three times.

Ian: The sandwich so good they named a sex thing after it.

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Food
4:58 pm
Mon July 21, 2014

For These Vegans, Masculinity Means Protecting The Planet

Mixed martial arts fighter Cornell Ward (from left), chef Daniel Strong, triathlete Dominic Thompson, lifestyle blogger Joshua Katcher and competitive bodybuilder Giacomo Marchese at a vegan barbecue in Brooklyn, N.Y.
Courtesy of James Koroni

Originally published on Fri August 1, 2014 12:36 pm

Real men eat meat. They kill it and then they grill it.

That's the stereotype, or cliche, that's about as old as time.

At a recent barbecue in Brooklyn, N.Y., a half-dozen guys who resist that particular cultural stereotype gathered together. Many of them are muscled semi-professional athletes, including triathlete Dominic Thompson, competitive bodybuilder Giacomo Marchese and mixed martial arts fighter Cornell Ward.

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Food
12:01 pm
Fri July 18, 2014

Soylent DIYers Sell Their Own Versions Of The Powdered Food

Soylent CEO Rob Rhinehart holds a bag of finished product in September 2013. Rhinehart recently discouraged members of the company's DIY online community from competing directly with Soylent.
Josh Edelson AFP/Getty Images

Originally published on Tue July 22, 2014 5:35 pm

When Rob Rhinehart first created Soylent –– a powdered, synthetic food product made of industrial nutrients and oils –– he was a San Francisco techie trying to sustain himself cheaply without the inconveniences of grocery shopping, cooking or even eating.

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Food
7:11 pm
Thu July 17, 2014

Sizing Down Food Waste: What's The Worst Thing To Toss?

Throwing out a pound of boneless beef effectively wastes 24 times more calories than throwing out a pound of vegetables or grains. Egg and dairy products fall somewhere between the two extremes.
Morgan Walker NPR

Sometimes I feel like a broken record at home: "Let's eat the leftovers for dinner, so they don't go to waste,"

But inevitably, Sunday night's pasta and meatballs get tossed out of the refrigerator to make way for Friday night's pizza.

Now scientists at the University of Minnesota offer up another reason to put those leftover meatballs in the tummy instead of the garbage: There are hidden calories in the beef that go to waste when you toss it.

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