During the holidays, family kitchens are ground zero for intense craziness: mixers whirling, timers buzzing, knives flying. So yes, it's understandable that many of us just stay out of way of the experienced cook — especially when the knives come out and Mama is talking under her breath.
McDonald's has decided to shut down a website aimed at providing work and life advice to its employees after it was reported that it had urged workers not to eat the very fast food they are hired to produce.
The Oak Brook, Ill.-based McDonald's said Thursday that information on its McResources Line site had been taken out of context thus generating "unwarranted scrutiny and inappropriate commentary," according to a McDonald's spokeswoman.
Originally published on Mon December 30, 2013 7:09 am
Go to the doctor with knee pain, and they might say you've got a meniscus tear and need surgery to fix it. But surgery for this common problem might not be any better at relieving pain than having no surgery at all, according to researchers who went to the trouble of performing fake surgery to find out.
The gold standard for medical research is a randomized controlled trial, but it's hard to sign people up if they might undergo pretend surgery.
Food banks are struggling to provide dwindling supplies to a bigger base of recipients. Guest host Celeste Headlee talks with Bloomberg Businessweek contributor Roben Farzad about how food banks are coming up with new ways to feed the hungry.
Among the things to celebrate this holiday season is the fact that there are fewer hungry people in the world. Just how many? Well, since 1965, researchers in Europe have been tracking the world's food supply and where it's going.
The good news is: The percentage of the world's population getting what the researchers say is a sufficient diet has grown from 30 percent to 61 percent.
Originally published on Sat December 28, 2013 10:15 am
Who doesn't love a Danish pastry?
And in Denmark, they like their pastries sprinkled with plenty of cinnamon.
But now, Denmark's bakers are being told that their time-honored recipe for the beloved kanelsnegle — or cinnamon swirl — may be unhealthy and against the law. Recent testing by the Danish government found that a large number of the rolls had too much cinnamon — more than the recommended limits set by the European Union.
Around Thanksgiving, The Race Card Project brought us the story of a woman who grew up in a Filipino family but desperately wanted to be anything but Filipino. When Melanie Vanderlipe Ramil was a child, she shied away from her family's traditional meals, including the rice that's a staple in Filipino cooking.
But recently, she's become committed to keeping those food traditions alive.
Originally published on Tue December 24, 2013 11:41 pm
As a Christmas gift to readers, Kitchen Window has compiled some of the most popular stories of the year for another look. As always, you were interested in a variety of subjects, from the simple procedure to the leap of faith, and showed an interest in trending topics — like gluten-free and DIY.
When it comes to holiday drinks, there's always the traditional recipes for mulled wine and eggnog. But what about a taste of something new and different?
James Beard Award-winning mixologist Dale DeGroff has some surprising ideas to spice up your drink menu this season. He is widely credited with reviving the art of the cocktail. He's also president and founder of the Museum of the American Cocktail.
If you're selling food in Germany, "natural" is good. It's a place that distrusts technological manipulation of what we eat.
Witness, for example, a 500-year-old law that allows beer-makers to use only three ingredients: water, barley and hops. The law has since been loosened slightly, but many brewers continue to abide by it for marketing reasons.
Good morning, I'm David Greene with a new twist on a traditional holiday dish. No, I'm not talking about turducken. This year's novelty poultry might be the chickenbear. Russian artist Viktor Ivanov has created a teddy bear out of chicken meat, covered in chicken skin, with olives for eyes. British chef Simon Hulstone uploaded a photo of the meaty teddy and tweeted that he intends to serve it to his kids for Christmas dinner.
Now I want to know what he's putting in their stockings.
We ran an unofficial office poll at NPR last week, via email: "Where do you weigh in on eggnog? Love it? Hate it?"
Those who hate it really hate it. They used words like "detest," "loathe" and "ick." They also used font sizes well above 14 point and broke out the red type to emphasize their distaste.
But the haters were in the minority. By about 2 to 1, NPR is an eggnog drinkin' kind of place, but — and this was emphasized by many — only if it's eggnog done right. That means: not too sweet, not too thick and just the perfect amount of booze.
When you think about a scrumptious meal, airline food does not come to mind.
There are plenty of challenges to tasty airline meals, like the fact that many airlines now charge you for anything more than a tiny bag of chips and a plastic cup of non-alcoholic drink, at least on domestic flights. Plus, you can't cook on an airplane, so anything you're served has probably been chilled, then reheated. And flight delays certainly don't help with the freshness factor.
As the year winds down, we here at NPR are looking at a few key numbers that explain the big trends of 2013.
Today's number: 1.6 million.
That's 1.6 million acres — about the area of the state of Delaware.
That's how much land was removed this year from the federal Conservation Reserve Program, or CRP, which pays farmers to keep land covered with native grasses or sometimes trees. Most of that land now will produce crops like corn or wheat.
The online magazine Ozy covers people, places and trends on the horizon. Co-founder Carlos Watson joins All Things Considered regularly to tell us about the site's latest feature stories.
This week, Watson tells host Arun Rath about an Iranian-American chef hoping to bring basic cooking genius to the masses, and the "CEO Whisperer" who is a secret weapon for many powerful business leaders.
Originally published on Fri December 20, 2013 11:44 am
The history of the Chesapeake Bay oyster hasn't always been a pure one. So you could forgive a chef for being skeptical about the big bivalve comeback being staged in D.C. and the surrounding area this winter as oyster season gets underway.
But many mid-Atlantic chefs are actually cheering. That's because a major public-private effort to re-establish the oyster as a quality local food product — as well as a weapon against water pollution — seems to be working.
The Daily Show's Jon Stewart recently ranted against Chicago-style deep-dish pizza.
"Let me explain something. Deep-dish pizza is not only not better than New York pizza — it's not pizza," said Stewart, calling it "tomato soup in a bread bowl. ... I don't know whether to eat it, or throw a coin in it and make a wish."
Some upset Chicagoans made their own wishes — which can't be repeated here.
Salinas is just one hour south of California's Silicon Valley, but generations behind when it comes to technology. Many of its sprawling lettuce farms are stuck in the era of rakes and hoes.
City officials are hoping to change that — and also spur some job growth — by investing in high-tech agriculture.
At Taylor Farms in Salinas, Andrew Fernandez, the company's vice president of product, is stepping on heads of crunchy romaine lettuce, making his way over to a very big tractor. It's a water jet knife machine, and it's on the cutting edge of lettuce farming technology.
By some estimates, we Americans throw away about 40 percent of our food, from the cabbage that's wilting in our refrigerators, to the fruit that's falling off the orange tree in our neighbor's backyard.
Originally published on Thu December 19, 2013 4:17 pm
We're all supposed to be eating right, but most of us are not doing a very good job of that.
Could you eat an apple a day?
Adding in that one piece of fruit could improve cardiovascular health on a par with prescribing of cholesterol-lowering statins for everyone over age 50, according to a report published Tuesday in BMJ.