3:40 am
Tue August 26, 2014

The 'Greening' Of Florida Citrus Means Less Green In Growers' Pockets

An orange showing signs of "citrus greening" this spring in Fort Pierce, Fla.
Joe Raedle Getty Images

Originally published on Tue August 26, 2014 3:42 pm

Orange juice has been an important part of breakfast tables since the 1950s, after development of frozen orange juice concentrate made it both convenient and affordable. Back in the 1960s and '70s, TV spokeswoman Anita Bryant even told Americans that "breakfast without orange juice is like a day without sunshine."

But today, sales are the lowest they've been in decades.

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3:29 am
Mon August 25, 2014

Grocers Lead Kids To Produce Aisle With Junk Food-Style Marketing

A kids healthy snacks display at Giant Eagle.
Courtesy of Giant Eagle

Originally published on Fri August 29, 2014 4:09 pm

Despite all the cheerleading for healthy eating, Americans still eat only about 1 serving of fruit per day, on average. And our veggie consumption, according to an analysis from the Centers for Disease Control and Prevention, falls short, too.

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12:53 pm
Fri August 22, 2014

Deford: Frankly, Hot Dogs Best Served At The Ballpark

Between innings, racing sausages entertain Milwaukee Brewers fans.
Christian Petersen Getty Images

Originally published on Wed August 20, 2014 11:52 am

Let's boldly confront the greatest mystery in all of sport: Why do hot dogs always taste better at the ballpark?

Baseball food has, of course, taken on a much greater variety since 1908, when "Take Me Out to the Ballgame" only celebrated peanuts and crackerjack. But it is another enduring mystery of sport why fans eat during a baseball game, while the preferred mode of cuisine for football is before the game, out in the parking lot — tailgating.

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12:34 pm
Fri August 22, 2014

Nestle Nudges Its Suppliers To Improve Animal Welfare

Nestle, the world's biggest food company, manufactures and markets a wide range of food products including dairy, meat, poultry and eggs.
Susana Gonzalez Bloomberg via Getty Images

Originally published on Fri August 22, 2014 2:27 pm

Chances are you haven't considered the tail of the cow that made the milk that goes into your Nestle Crunch bar or the cheese in your (Nestle-made) Lean Cuisine frozen dinner.

But as animal welfare groups report, many dairy cows have their tails partially amputated, or docked, to help keep their udders clean. Not only is docking painful, but it also pretty much disables the cow's personal fly switch, making it more susceptible to fly attacks.

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3:40 pm
Mon August 18, 2014

Seeking Proof For Why We Feel Terrible After Too Many Drinks

Originally published on Tue November 4, 2014 3:02 pm

It can be nice to relax with a glass of wine, a beer or a shot of whiskey. But one drink too many, and you may be paying the price.

To understand why drinking can make us feel so good and so bad, you have to know a little about science, says journalist Adam Rogers, author of Proof: The Science of Booze.

As Rogers notes, researchers have only just begun to explore the mystery of the hangover and share a common language around it.

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3:04 pm
Mon August 18, 2014

Sandwich Monday: The Roman-Style Burger

It may look like a stack of sandwiches. It is.

Originally published on Mon August 18, 2014 4:13 pm

During World War II, bun rationing meant that burger joints had to find replacements to hold their ground beef patties.

One of the more creative solutions — using grilled cheese sandwiches — lives on at M Burger in Chicago. It's called the Roman-Style Burger, and it's a secret menu item.

Peter: Why it is called Roman style? Is it because like Gaul, it is divided into three parts?

Miles: We came, we saw, we were conquered.

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3:53 am
Mon August 18, 2014

More Military Families Are Relying On Food Banks And Pantries

Volunteers at the Maryland Food Bank in Baltimore sort and box food donations on a conveyor belt. The bank started working with groups like the USO in 2013 to provide food aid to families affiliated with nearby military bases.
Pam Fessler NPR

Originally published on Mon August 18, 2014 10:58 am

Despite the economic recovery, more than 46 million Americans — or 1 in 7 — used a food pantry last year. And a surprisingly high number of those seeking help were households with military members, according to a new survey by Feeding America, which is a network of U.S. food banks.

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3:47 am
Mon August 18, 2014

For Food Startups, Incubators Help Dish Up Success

Whisked bakery founder Jenna Huntsberger (right) and baker's assistant Lauren Moore prepare pies in Union Kitchen, a food incubator in Washington, D.C. Huntsberger says the shared kitchen space and the business know-how she's honed there have played a big part in her success.
Meredith Rizzo NPR

Originally published on Tue September 30, 2014 8:08 pm

If you want to get in shape, you can join a gym. But if you want to start a food business, where do you go?

Try a culinary incubator.

Just as gym members share workout equipment, members of many food incubators share commercial kitchen space.

Incubators also offer business support and technical assistance — like branding, sales and distribution — to help "foodpreneurs" get off the ground.

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5:25 am
Sun August 17, 2014

Fighting (Tasty) Invasive Fish With Forks And Knives

Asian carp, battered and fried. As the fish makes its unwelcome way up the Mississippi River, chefs are trying to get people to eat to beat it back.
Louisiana Sea Grant Flickr

Originally published on Sun August 17, 2014 11:39 am

Add kitchen knives to the list of weapons that humans are using to fight invasive species. I'm talking about fish who've made their way into nonnative waters.

How do they get here? Sometimes they catch a ride in the ballast water of ships. Or they're imported as live food or dumped out of aquariums. Once here, they can wipe out native fish, trash the ecosystem and wreck the beach business.

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3:26 pm
Fri August 15, 2014

Startups Pitch Cricket Flour As The Best Protein You Could Eat

Exo's peanut butter-and-jelly bar contains about 40 ground-up crickets and has a familiar nutty, sweet flavor.
Meredith Rizzo NPR

Originally published on Thu August 21, 2014 12:56 pm

If you heard crickets chirping in your backyard, would it occur to you to grind them into a powder to mix into a protein shake?

That could become the next foraging trend if several edible insect companies can convince consumers that pulverized crickets are the next "it" protein.

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3:30 pm
Mon August 11, 2014

'Shark Week' Fuels Shark-Meat Feeding Frenzy At Restaurants

Take a bite — or or maybe don't — of this beer-battered mako shark taco with cabbage, pico de gallo, avocado, arbol chile and cream from Guerilla Tacos in Los Angeles.

Originally published on Mon August 11, 2014 4:31 pm

Discovery Channel set viewership records in 2013 as millions of people tuned in to watch sharks feed, sharks attack, extinct giant sharks and researchers catch and tag sharks. Discovery's "Shark Week" returned on Sunday, and this year, to the dismay of conservationists, restaurants and markets nationwide are feeding the frenzy with a slew of shark meat promotions.

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9:51 am
Fri August 8, 2014

Chermoula: From North Africa To The White House To Your Table

Chermoula is a friend to a fish dish — but also goes well with meat, poultry and vegetables.
a_b_normal123 Flickr

Originally published on Fri August 8, 2014 12:14 pm

If you weren't on the guest list for Tuesday's U.S.-Africa Leaders Summit dinner, no need to feel left out. We've got the inside scoop — and a few recipes — for one of the meal highlights.

The White House served tender slabs of Wagyu beef, with a side of sweet potato puree and braised collard greens. To add a bit of African flair, the chefs rubbed on a marinade native to North Africa: chermoula.

Born in Morocco, chermoula is a blend of spices like coriander and cumin along with fresh chilies, giving it a rich herby and spicy taste. Olive oil turns the combo into a paste.

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8:20 am
Fri August 8, 2014

Your Waiter Wants You To Put Down Your Phone

Seriously, do you need to send that text right now?
Anna Bryukhanova iStockphoto

Originally published on Fri August 15, 2014 3:28 pm

You know how frustrating it is when you can't catch your waiter's eye? He may be thinking the same thing about you.

Diners distracted by their phones have become a real pain in the restaurant business, interfering with the flow of transactions and generally slowing things down.

"I would say probably 7 out of 10 people play with their phones throughout their meals," says Catherine Roberts, general manager of Hogs and Rocks, a ham and oyster bar in San Francisco's Mission District. "People are definitely on their phones excessively. It does gum things up."

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4:05 pm
Thu August 7, 2014

Gluten-Free Food Banks Bridge Celiac Disease And Hunger

A box of gluten-free food from Pierce's Pantry, a gluten-free food bank in Massachusetts.
Courtesy of Pierce's Pantry

Originally published on Wed August 13, 2014 3:51 pm

For people with celiac disease, eating gluten-free can be a struggle. But it's even harder for those who aren't always sure where their next meal will come from.

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Weeknight Kitchen
11:20 am
Thu August 7, 2014

Weeknight Kitchen: Thai Fried Omelet

Take a look at this photo and tell us you don't want a bite! This week's recipe for Thai Fried Omelet is from Asian food authority Andrea Nguyen's new book,The Banh Mi Handbook.

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3:25 am
Thu August 7, 2014

Will Americans Buy Bug Snacks? Maybe ... If They're Funny And Cute

Packages of edible insects lie on a display table at the Denver County Fair.
Luke Runyon/KUNC

Originally published on Wed August 13, 2014 3:50 pm

Insects can be a great source of protein, and in many parts of the world, people gobble them up.

But here in the U.S., a certain "ick factor" has kept consumers from eating crickets, locusts and mealworms. To combat the ickiness and convert skeptical consumers, bug-food advocates are trying a specific marketing tactic: be clever and cute.

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7:06 pm
Wed August 6, 2014

Mass. To Make Big Food Wasters Lose The Landfill

The Massachusetts Water Resources Agency will begin accepting food waste at its Deer Island anaerobic digester near Boston to produce biogas in 2014.
Rachel Schowalter/Massachusetts Clean Energy Center/Flickr

Originally published on Wed August 13, 2014 3:50 pm

Sure, there's plenty you can do with leftovers: foist them on your office mates or turn them into casserole.

But if you're a big food waste generator like a hospital or a supermarket, your scraps usually go to the landfill to rot.

In Massachusetts, that's about to change, as the state prepares to implement the most ambitious commercial food waste ban in the U.S.

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11:03 am
Wed August 6, 2014

Brand Extension Theater Presents: 'Top Chef Duels'

Richard Blais gets it done — if by "it" you mean "the making of steam" — in Top Chef Duels.
Nicole Wilder Bravo

Originally published on Wed August 6, 2014 10:27 am

Have you ever heard a cheerleading squad do one of those call-and-response bits where they say, "Seniors yell it!", and then the seniors yell, "Fight! Fight", and then they say, "Juniors yell it!", and so forth? Top Chef brand extensions are kind of like that: All-Stars yell it! Dessert chefs yell it! Veterans yell it! Healthy chefs yell it! Former contestants yell it!

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9:12 am
Wed August 6, 2014

Weekly Innovation: An App To Help Stop Food Waste

"We want to change the cultural conversation around what it means to consume food and the life cycle of food," says PareUp co-founder Margaret Tung.

Originally published on Wed August 6, 2014 10:46 am

This post is part of our Weekly Innovation series, in which we explore an interesting idea, design or product that you may not have heard of yet. Do you have an innovation to share? Use this quick form.

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5:54 pm
Tue August 5, 2014

No More Reservations: Exclusive Restaurants Require Tickets Instead

A peek inside the kitchen of Next, an early adopter of the ticket system that's replacing reservations at some restaurants.
Courtesy of Christian Seel

Originally published on Mon August 11, 2014 10:57 am

Have you ever wanted a ticket to see your favorite band so much that you could taste it?

You set the alarm, and start calling or clicking right when the tickets go on sale. You try again and again, until, finally, you snag a ticket. And even though the process is a pain, when you succeed, you feel like part of an exclusive group.

In the future, going out to eat could become a lot like going to a sold-out rock concert. In fact, some of the hottest restaurants now sell tickets instead of taking reservations.

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