Outside the northern Guatemalan town of Olopa, near the Honduran border, farmer Edwin Fernando Diaz Viera stands in the middle of his tiny coffee field. He says it was his lifelong dream to own a farm here. The area is renowned for producing some of the world's richest Arabica, the smooth-tasting beans beloved by specialty coffee brewers.
"My farm was beautiful, it was big," he says.
But then, a plant fungus called coffee rust, or roya in Spanish, hit his crop.
"Coffee rust appeared and wiped out everything," he says.
As the host of the Goats and Soda blog, I wanted to learn a little bit more about goats.
At the top of my list: How do you cook goat meat?
That's the question I put to Kevin Onyona, who cooks goat at the Swahili Village restaurant in Beltsville, Md. The Kenyan-born chef was also in charge of preparing the goat stew served up at the Smithsonian Folklife Festival earlier this summer, as part of the Kenya exhibits.
Fishing purists, be warned. This story is not for you.
Yes, it's about salmon fishing on a scenic river in Alaska. But no one here is hooking a prize fish in the remote wilderness. This kind of fishing is all about crowds and slop buckets and big contraptions called dipnets β and the lengths Alaskans will go to in order to fill their freezers with sockeye salmon.
You can find ramen, the Japanese noodle soup that's meant to be slurped, almost anywhere in the U.S. these days. Ramen shops continue to pop up, and you can find renditions on the menus of restaurants and gastropubs.
But there's a truly funky noodle spot in Cambridge called Yume Wo Katare that serves more than just ramen.
There aren't many restaurants where you get praised by everyone around you for clearing your plate or bowl. But that's exactly what happens at Yume Wo Katare.
While testing whether a dash of yeast could keep you from getting drunk, we discovered that it's pretty entertaining β and revealing β 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 β about 0.04 or 0.05 BAC β when the buzz is the sweetest.
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 β balsamic vinegar, Greek yogurt, caramel, Nutella spread, dairy-free whipped cream β that are so easily bought in the store?
Maybe you've wondered, while looking at the price tag on some organic produce, whether that label is telling the truth.
Peter Laufer, a writer and professor of journalism at the University of Oregon, doesn't just wonder. He's an outright skeptic, especially because the organic label seems to him like a license to raise prices. And also because those products are arriving through supply chains that stretch to far corners of the world.
The famously grueling cycling race involves about 2,200 miles of furious pedaling, huge mountain climbs and downhill sprints at 50-plus miles per hour. But the Tour de France, now in its final days, is also an epic marathon of eating.
The cyclists now competing in the 101st rendition of the race are burning an average of 700 calories per hour while riding and, to keep their weight up and maintain their health through the three-week event, they must eat 6,000 to 9,000 calories every day.
Originally published on Wed July 23, 2014 10:40 am
Fears of possible listeria contamination have led to a national recall of whole peaches, nectarines and other fruits packed by a California company. No illnesses have been reported, but the Wawona Packing Co. has told retailers such as Wal-Mart, Costco and Trader Joe's to pull its products.
When life gives you tomatoes, make ketchup. With those fruits of the vine in high season, All Things Considered reaches into the archives for an heirloom tomato ketchup recipe, which produces a spicy sauce you'll likely not to find anywhere else.
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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.
If you go to France this summer, you might notice a new logo in restaurant windows or on menus. It's a simple graphic of a rooftop covering a saucepan, and it's supposed to designate fait maison, or homemade. It's designed to highlight places that make their own dishes rather than bringing in frozen or sous vide β prepared meals cooked in a water bath, sealed in airtight plastic bags and designed to be heated up later.
As part of a series called "My Big Break," All Things Considered is collecting stories of triumph, big and small. These are the moments when everything seems to click, and people leap forward into their careers.
Mark Crawford stands at his farm near Danville, Ill. Crawford, who grows corn, soybeans and wheat on his large farm, said the crop insurance programs are important parts of the risk-management safety net for farmers. (Darrell Hoemann/Midwest Center for Investigative Reporting)
Twenty years ago, chef Thomas Keller bought a little restaurant in Napa Valley called The French Laundry and transformed it into one of the finest restaurants in the country. He's inspired countless other chefs, consulted on the film Ratatouille, opened other award-winning restaurants, and convinced people to pay $100 for a corn pudding appetizer.
It's not easy to snag an invite to a White House State Dinner.
So, imagine how 54 children β one from each state, U.S. territory and the District of Columbia β felt being honored in the elegant East Room by the President and first lady at an event Friday afternoon billed as a Kids State Dinner.
The pee-wee honorees were the winners of the Healthy Lunchtime Challenge, a nationwide recipe contest for kids tied to the first lady's Let's Move Campaign. The event was co-sponsored by the food site Epicurious.
When Rob Rhinehart first created Soylent ββ a powdered, synthetic food product made of industrial nutrients and oils ββ he was a San Francisco techie trying to sustain himself cheaply without the inconveniences of grocery shopping, cooking or even eating.
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.