Originally published on Tue November 12, 2013 1:54 pm
For food producers who sell directly to consumers, credit cards are both a blessing and a curse.
They're a way to do business with cashless customers, but 3 percent of every credit card sale is usually charged to the farmer as a transaction fee. That adds up in a high-volume, low-profit business like agriculture.
Originally published on Fri November 15, 2013 11:58 am
It's been a big couple of weeks for Sriracha hot sauce. First, a Los Angeles suburb sued a Sriracha factory for allegedly producing a spicy toxic cloud. And now, Subway has unveiled its Sriracha Chicken Melt, made with only the finest spicy toxic cloud.
Mallomars turn 100 years old this month. Over the years, the chocolatey marshmallow treat has gathered a cultlike following. For those who have yet to discover Mallomars, take heed â€” you may soon have a new addiction.
It's Mallomar season right now, which may seem strange since Mallomars are commercially packaged cookies, not apples. But the round graham crackers topped with marshmallow and covered in dark chocolate are actually packaged seasonally.
The price of pecans is going up, up, up, which may mean that if you're planning a pecan pie for Thanksgiving, the time to buy them is now. The reasons behind that escalating price all come down to natural forces: supply and demand and weather.
I come to Harvest Public Media as a reporter standing at the intersection of rural and urban life. Â It is a fascinating place to be in the young 21st century.
Growing up in Oswego, Ill., I watched my backyard turn from cornfield to the carefully trimmed suburban lawns of Chicagolandâ€™s residential expansion. The land my Norwegian immigrant great-grandparents tilled in the 1900s is likely a restaurant, big box retail store or strip mall today.
Originally published on Sat November 9, 2013 1:58 pm
When it comes to scouting out a new bakery, pizzeria or noodle shop, there are few review sites that compare to Yelp. In turn, the reviews left on sites like Yelp can have a big effect on many restaurants' bottom lines.
Tonight, a big moment for a couple of extraordinary chefs. They were originally 24 but after unimaginable cooking challenges, devastating eliminations, and, yes, some tears, the field is down to two. We're talking about the reality cooking show "Master Chef Junior." These contestants were ages eight to 13. Some stood on crates to reach their cooking stations? The two finalists: 12 year old Dara Yu and 13 year old Alexander Weiss. We spoke to them, along with one of the celebrity judges, Joe Bastianich.
If the Food and Drug Administration has its way, an era of food technology will soon end. The agency announced Thursday it is aiming to ban partially hydrogenated vegetable oils from all food products.
Margaret Hamburg, the FDA commissioner, said at a press conference that her agency has come to the preliminary conclusion that the oils "are not generally recognized as safe for use in food."
If the agency makes this decision final, it will mean a complete ban on this ingredient.
Originally published on Thu November 7, 2013 4:24 pm
Roy Choi is a chef who's celebrated for food that isn't fancy. He's one of the founders of the food truck movement, where instead of hot dogs or ice cream, more unusual, gourmet dishes are prepared and sold. His Kogi trucks specialize in tacos filled with Korean barbecue.
Choi was born in South Korea in 1970 and moved to Los Angeles with his parents at the age of 2. His parents owned a Korean restaurant near Anaheim for a few years when he was a child. He tells Fresh Air's Terry Gross that his mother had some serious cooking talent.
Originally published on Thu November 7, 2013 12:58 pm
Voters appear to have defeated another attempt to require labels on genetically modified foods in Washington state. In early counts, the "no" campaign has what appears to be an insurmountable lead with 54 percent of votes.
The ballot initiative would require labels on the front of packages for most food products, seeds and commodities like soy or corn if they were produced using genetic engineering.
Originally published on Fri November 8, 2013 10:37 am
Last week, Aaron Kleidon went for a walk in the Illinois woods and returned with a bag of lotus seeds. The seeds were bound not for his dinner plate, but for his pint glass.
In a few months, Kleidon will have lotus-flavored beer at the small brewpub Scratch Brewing Company, which he owns with two friends in Ava, Ill. The microbrewery specializes in beers with seeds, leaves, roots, fruits and fungi foraged from a nearby wooded property. The brewers have even made a saison from chanterelle mushrooms.
Sister Janice Thomeâ€™s office is a 2003 brown Ford Focus with a backseat piled high with paperwork and a prayer book.
Thome puts 125,000 miles a year on this car, picking up boxes from the food pantry, finding a mattress for a newcomer, delivering a sick soul to a doctorâ€™s appointment. All the while, she fields emergency calls on her flip phone, responding to her mission to serve the poor of Garden City, out on the plains of southwest Kansas.
This day, Thome is teaching her teen parenting class at the alternative high school.
For decades, Charlie Trotter's name was synonymous with cutting-edge cuisine. His Chicago restaurant was regarded as one of the finest in the world â€” a stellar accomplishment for the self-taught chef, who died Tuesday at age 54.
Originally published on Wed November 6, 2013 10:35 am
On the verge of a move to Casablanca, Morocco, for the next four years, I spent a month there this summer to dip my toes figuratively â€” and literally, into the Atlantic â€” into my new life. I became almost accustomed to the ongoing calls to prayer and cooked with gorgeous produce acquired from my neighborhood souk. I drank all sorts of delicious and cheap fresh-squeezed juices at the cafe up the street and watched cars and donkey-pulled carts pass by in equal measure. I ate too many French-inspired pastries, and I made my own yogurt.
Noel, MO - Itâ€™s almost 9 a.m., and Noel Primary School teacher Erin McPherson is helping a group of Spanish-speaking students complete English language exercises. But itâ€™s tough going.
One student in a bright blue T-shirt â€“ 9-year-old Isac Martinez â€“ has not yet picked up his pencil. Heâ€™s clearly sick. When McPherson asks him whatâ€™s wrong, Isacâ€™s small voice is barely audible in between coughs. He says he threw up four times last night but did not go to a doctor.
For all of us nearing middle age, or slogging through it, yes, there is a benefit in eating a Mediterranean-style diet rich in fish, nuts, vegetables and fruit.
A new study published in the Annals of Internal Medicine finds that women who followed this pattern of eating in their 50s were about 40 percent more likely to reach the later decades without developing chronic diseases and memory or physical problems, compared to women who didn't eat as well.
Roy Choi ushered in a food truck "new wave" in Los Angeles, making street fare edgier, tastier. Five years ago, he and a partner launched Kogi â€” Korean for meat â€” with a small fleet of trucks offering up a Korean-Mexican fusion that inspired food entrepreneurs in cities across America where the trend caught fire. His signature creation? The short rib taco: warm tortillas, Korean barbecue beef, cilantro-onion-and lime, topped with a spicy-soy slaw.
Originally published on Fri November 8, 2013 10:36 am
Food porn or art? That's for you decide.
But one thing is for certain: The jumbo-sized images in The Photography of Modernist Cuisine are truly awesome.
In one, a ham and cheese sandwich levitates in midair. Then, a Weber grill gets sliced in half lengthwise to expose a pink burger cooking on another page. And blueberries and peas balloon to the size of dinner plates and melons.
Weight-loss surgery is becoming increasingly popular because it's the only treatment that pretty much guarantees weight loss.
There is very little evidence on how it will affect people's health over the long haul. But people who had surgery maintained substantial weight loss three years later, according to a study that's trying to figure out if it works.