Food

Food
7:03 am
Sat September 28, 2013

Birch For Breakfast? Meet Maple Syrup's Long-Lost Cousins

Beyond maple: Sap drips from a pine tree. Around the nation, producers are making syrup from the sap of pine, birch, even black walnut trees.
iStockphoto

Originally published on Mon September 30, 2013 3:17 pm

Americans have a longstanding love affair with maple syrup. According to the USDA, production of the sticky stuff in the United States totaled 3.25 million gallons this year. However, it isn't the only tree syrup that's available to drizzle on your short stack or sweeten your latte.

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Food
10:48 am
Wed September 25, 2013

Rooftop Farming Is Getting Off The Ground

Stacey Kimmons and Audra Lewicki harvest lettuce at the Chicago Botanic Garden's 20,000-square-foot vegetable garden atop McCormick Place West in Chicago.
Courtesy of the Chicago Botanic Garden

Originally published on Fri September 27, 2013 3:03 pm

From vacant lots to vertical "pinkhouses," urban farmers are scouring cities for spaces to grow food. But their options vary widely from place to place.

While farmers in post-industrial cities like Detroit and Cleveland are claiming unused land for cultivation, in New York and Chicago, land comes at a high premium. That's why farmers there are increasingly eyeing spaces that they might not have to wrestle from developers: rooftops that are already green.

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Food
4:59 pm
Sun September 22, 2013

Move Over Vodka; Korean Soju's Taking A Shot At America

Boxes of empty Jinro soju bottles sit in a downtown Seoul, South Korea, shop on April 1, 2005.
Jung Yeon-Je AFP/Getty Images

Originally published on Wed September 25, 2013 3:35 pm

Every year, the trade magazine Drinks International puts out a list of the top-selling alcohols in the world, and in the category of spirits, there is one brand that more than doubles the sales of its closest competitor every year. Smirnoff, Jack Daniel's and Bacardi don't even come close.

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Food
1:43 pm
Fri September 20, 2013

Weeknight Kitchen: Cold Spicy Ramen Noodles with Tofu and Kimchi

Toss out the flavor pack from that bag of ramen, cook up the noodles and give them this modern-day treatment from Joe Yonan's book, Eat Your Vegetables, Bold Recipes For the Single Cook.

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Food
3:16 am
Wed September 18, 2013

Just What The Doctor Ordered: Med Students Team With Chefs

Fourth year Tulane medical school student Neha Solanki (far right) preps a Greek frittata during a class at Johnson & Wales.
Kristin Gourlay RIPR

Originally published on Thu September 19, 2013 9:26 am

For the past few weeks, the culinary arts students at Johnson & Wales University in Providence, R.I., have been working with some less-than-seasoned sous chefs.

One of them, Clinton Piper, may look like a pro in his chef's whites, but he's struggling to work a whisk through some batter. "I know nothing about baking," he says.

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Food
1:23 pm
Tue September 17, 2013

Golden Rice Study Violated Ethical Rules, Tufts Says

Genetically modified to be enriched with beta-carotene, golden rice grains (left) are a deep yellow. At right, white rice grains.
Isagani Serrano International Rice Research Institute

Originally published on Thu September 19, 2013 6:30 pm

Tufts University announced Tuesday that one of its researchers broke ethical rules while carrying out a study of genetically modified "golden rice" in China.

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Food
3:03 am
Tue September 17, 2013

Kitchen Time Machine: A Culinary Romp Through Soviet History

Originally published on Tue September 17, 2013 9:38 am

The French novelist Marcel Proust immortalized the connection between food and memory when the narrator of his novel Remembrances of Things Past bit into a madeleine and was transported to thoughts of his childhood.

But what if that madeleine were poisoned, so to speak?

That is the question underlying Russian American writer Anya von Bremzen's new memoir, Mastering the Art of Soviet Cooking. Though it contains recipes, this is not a cookbook but rather, a history of a family and of Soviet Russia.

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Food
1:36 pm
Mon September 16, 2013

Sandwich Monday: The Steak, Egg & Cheese McMuffin

"Artist's" rendering.
NPR

Originally published on Mon September 16, 2013 2:41 pm

For the first two millennia of McDonald's Breakfast Menu, very little changed, but the past several months have brought startling reforms. The company introduced the Egg White Delight McMuffin, which has 50 fewer calories and one fewer yellow spot than the regular McMuffin. They stopped slapping you in the face when you try to order the Fruit 'N Yogurt Parfait. And now, they bring us the Steak, Egg & Cheese McMuffin.

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Food
3:05 am
Fri September 13, 2013

The Secret To Making It Through A Yom Kippur Fast? Kreplach

Kreplach, a special Jewish holiday dish that can be made essentially out of leftovers.
Courtesy of Caren Alpert

Originally published on Fri September 13, 2013 12:11 pm

To mark the Jewish holiday of Yom Kippur, the day of atonement, Jews fast from sundown to sundown. But before the sun sets, friends and family gather to enjoy one final meal. And for the Jews of Eastern Europe, that meal traditionally includes kreplach.

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Food
5:42 pm
Thu September 12, 2013

No Bitter Pill: Doctors Prescribe Fruits And Veggies

Johanna Terron, 14, has lost over 20 pounds over the past year. She receives a prescription for fruits and vegetables from her pediatrician at Lincoln Hospital.
Allison Aubrey NPR

Originally published on Tue September 17, 2013 3:21 pm

It was the Greeks who first counseled to let food be thy medicine. And, it seems, some doctors are taking this age-old advice to heart.

In New York City physicians are writing prescriptions for fresh fruits and vegetables. That's right, 'scripts for produce.

If you listen to my story on All Things Considered, you'll hear that the program is the creation of Wholesome Wave, a nonprofit that connects low-income people with local produce.

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Food
3:24 pm
Thu September 12, 2013

Taking Down Big Food Is The Name Of Chipotle's New Game

Chipotle Mexican Grill launched The Scarecrow, an arcade-style adventure game for iPhone, iPad and iPod touch.
Business Wire

Originally published on Tue September 17, 2013 3:22 pm

Chipotle Mexican Grill prides itself on the fact that it serves only "responsibly raised beef, pork and chicken." That means the meat it buys comes from animals raised outside or in comfy pens, who are never given antibiotics and are fed an additive-free, vegetarian diet.

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Food
1:25 pm
Wed September 11, 2013

Wasted Food Around The World Takes Heavy Toll On Environment

A farmer carries a bag of rice in China's Jiangxi province in July 2013.
Zhou Ke Xinhua /Landov

Originally published on Wed September 11, 2013 4:07 pm

It's one of the great paradoxes of our time: Hundreds of millions of people go hungry, and yet we waste a whopping 1.43 billion tons of food — one third of what we produce. Food waste is a problem in rich countries and poor countries alike, and it's happening throughout the supply chain — from the farm to the truck to the warehouse to the store to your refrigerator.

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Weeknight Kitchen
11:23 am
Wed September 11, 2013

Weeknight Kitchen: Chicory Salad with Anchovy Dressing

In our book, a terrific salad can outshine anything else on the table. A dynamic dressing and the right combo of greens are what you should be looking for, and this recipe for Chicory Salad with Anchovy Dressing demonstrates that.

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Food
1:39 pm
Tue September 10, 2013

Photos: Enter A World Of Cupcake Sledding And Broccoli Lawns

Broccoli Mower: "Douglas stubbornly refused to accept his wife's opinion that he had let the lawn go too long without attention."
Christopher Boffoli Courtesy Workman Publishing

Originally published on Fri September 13, 2013 12:28 pm

Lots of us play with our food. But for photographer Christopher Boffoli, it's become a full-time career.

Boffoli rose to fame a couple of years ago. You may have seen some of his photographs — amusing dioramas featuring miniature plastic figurines in dramatic settings crafted from food — when they went viral back in 2011. More than 200 such images — at least half of which, Boffoli says, have not been previously published — are collected in a new book, Big Appetites.

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Food
10:26 am
Tue September 10, 2013

Why Aren't There More People Of Color In Craft Brewing?

Michael Ferguson, of the BJ's Restaurants group, is one of only a small handful of African-Americans who make beer for a living.
Greg Barna Courtesy 'Beer Geeks'

Originally published on Wed September 11, 2013 9:38 am

Michael Ferguson sometimes jokingly refers to himself among colleagues as "the other black brewer."

That's because Ferguson, of the BJ's Restaurants group, is one of only a small handful of African-Americans who make beer for a living. Latinos and Asian-Americans are scarce within the brewing community, too.

"For the most part, you've got a bunch of white guys with beards making beer," says Yiga Miyashiro, a Japanese-American brewer with Saint Archer Brewery in San Diego.

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Food
5:00 pm
Mon September 9, 2013

Rye Bother? An Inside-The-Barrel Look At American Whiskeys

America's Signature Whiskey: Some craft distilleries, like Catoctin Creek in Virginia, are making a whiskey that's 100 percent rye to showcase the grain's spicy, peppery flavor.
Courtesy of Catoctin Creek

Originally published on Fri September 13, 2013 2:18 pm

Ten years ago rye whiskey was on the brink of extinction.

Despite its venerable history as the whiskey made by George Washington, only a handful of distillers were bottling this quintessentially American spirit. And you definitely couldn't order a rye Manhattan at your local cocktail lounge.

My, how times have changed.

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Food
3:15 pm
Mon September 9, 2013

Purple Sweet Potato A Contender To Replace Artificial Food Dyes

Originally published on Mon September 9, 2013 4:25 pm

We've grown accustomed to choosing our food from a spectacular rainbow — care for an impossibly pink cupcake, a cerulean blue sports drink or yogurt in preppy lavender?

But there's a growing backlash against the synthetic dyes that give us these eye-popping hues. And now scientists are turning to the little-known (and little-grown) purple sweet potato to develop plant-based dyes that can be labeled as nonthreatening vegetable juice.

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Food
2:17 pm
Mon September 9, 2013

Sandwich Monday: The Burger King French Fry Burger

The Burger King Fry Burger.
NPR

Originally published on Mon September 9, 2013 4:03 pm

The Burger King doesn't stay king by resting on his laurels. No, he stays king by constantly innovating (and by executing dissenters). New on the menu is the French Fry Burger, which is, you may have guessed, a burger topped with french fries. It costs $1, which should be considered a value and a red flag.

Peter: Since they're exactly $1 each, they can legally be used as currency.

Ian: And you can use actual dollars as napkins!

Mike: Dollar Menu is fast-food shorthand for "Day Old."

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Food
1:36 pm
Sat September 7, 2013

Chobani Issues All-Clear After Yogurt Recall

The Chobani Greek yogurt company says the mold that caused some of its products to bloat or swell is not normally harmful to people. On Thursday, Chobani said, "To be extra cautious, we have moved from a voluntary withdrawal to a voluntary recall."
PR NEWSWIRE

Originally published on Sat September 7, 2013 2:18 pm

After concerns over its product led the Chobani Greek yogurt company to issue a voluntary recall of some packages earlier this week, the New York-based foodmaker now says the mold that was identified as the culprit is not dangerous.

"Through extensive testing and expert consultation, we now know that the mold found in the products we voluntarily recalled this week is a species called Mucor circinelloides," the company says. "Mucor circinelloides is not considered a foodborne pathogen."

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Weeknight Kitchen
9:32 am
Fri September 6, 2013

Weeknight Kitchen: Pork Loin with Apples and Eggplant

This week's recipe for Pork Loin with Apples and Eggplant from master teacher Raghavan Iyer is a reminder of the impressive diversity of Indian food.

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