Originally published on Mon August 20, 2012 2:42 pm
A few of us are doing a 5K tonight (burger-themed, of course), and rather than doing any training whatsoever, we're getting ready with our very own Energy Bar Sandwich. Luna Bar bread, a Clif Bar patty, topped with a Powerbar, carbohydrate goo and something called Clif Shot Bloks. It adds up to 1,200 calories, more than twice that of a Big Mac.
Greeks used to take their yogurt for granted. This year, at anti-austerity protests, they even threw it at their politicians. But Greeks are finally realizing yogurt might actually help the country during its worst recession in half a century.
In Athens, dozens of entrepreneurs have opened yogurt bars. The first one, called Fresko, opened last year on a pedestrian street near the Acropolis. It features four types of rich, strained yogurt kept cool in traditional ceramic pots.
The "know your farmer" concept may soon apply to the folks growing your coffee, too.
Increasingly, specialty roasters are working directly with coffee growers around the world to produce coffees as varied in taste as wines. And how are roasters teaching their clientele to appreciate the subtle characteristics of brews? By bringing an age-old tasting ritual once limited to coffee insiders to the coffee-sipping masses.
Originally published on Mon October 22, 2012 11:25 am
Credit Maggie Starbard / NPR
If lately you've noticed the farmers' market flooded with signs that say "donut," "cling," "whiteflesh" and "freestone," you won't be surprised to learn that August is National Peach Month. Though the juicy fruits pack the produce aisles now, in a few short months a good peach might be hard to find.
Many fruits, though harvested in other parts of the world, are available in the United States all year long. So why are peaches so seasonal, and in the winter, either difficult to find or hard as a rock?
Originally published on Mon August 13, 2012 5:00 pm
A recipe for bacon s'mores has been making its way around the Internet today, prompting many people to wonder how they hadn't thought of it before. It was probably like this when a caveman first figured out the wheel and put something about it on his blog.
Robert: I feel really sorry for the pig who was excited about being invited to a campfire.
Ian: He's like "wait ... you're putting s'me in them?"
Originally published on Tue August 21, 2012 11:58 am
It was day 12 of our trip through Spain and Portugal, and my friend and I were ready for some traditional Portuguese cooking when we arrived in the quaint, cobblestoned city of Lisbon.
Walking along the tiered and winding roads, the Atlantic Ocean horizon would greet us and then disappear again behind the hilltops. Above, clothes hung out to dry along white, curved iron balconies, a rainbow of clips holding the waving pants or undergarments in place.
We were in London, searching for Hidden Kitchen stories, when we came upon an Eel Pie & Mash shop. It was full of old white marble tables, tile walls, pots of stewed and jellied eels, and piles of pies. These shops are now a dying breed, along with the eels they serve. Our search for the source of these vanishing eels led us to southwest London — to Eel Pie Island, a tiny slice of land with a flamboyant history that stretches from Henry the VIII to the Rolling Stones.
Originally published on Tue August 14, 2012 12:38 pm
When chef Trina Spillman — trained at Le Cordon Bleu — discovered that more than one-third of the children in Broward County didn't know where their next meal was coming from, she was shocked. So she took action.
Through her Need to Feed Gardening Initiative, Trina has planted community gardens, opened a community cafe and donated fresh produce to local food pantries. She holds Summer Hat Luncheons.