Eating In: A Series on Food in New Hampshire en Roving Butchers: An Edible Minute <div class="transcript"><p>Maybe it’s all the knives, or the blood. But there’s something a little eerie about a slaughterhouse on wheels.</p><p></p><p>If you raise chickens, or lamb, or hunt deer for food, you might need the service of a good roving butcher. Like Ray Garcia of Cabin View Farms in Littleton. Solo, he can process about 200 chickens a day in a home built rolling abattoir:</p> Fri, 21 May 2010 04:00:00 +0000 Sean Hurley 26037 at Food Safety <p>Recent food scares from lettuce, spinach and peanut butter show that we are far away from keeping out food safe. We&rsquo;ll look at the issue of food safety, what&rsquo;s being done in New Hampshire and the debate over making standards even tougher.</p><p><span class="web_resources_header"><b>Guests</b></span></p> Fri, 21 May 2010 04:00:00 +0000 Laura Knoy 645 at Hailing Heritage Poultry in New Hampshire <div class="transcript"><p>All this week, during our Food series, we&#39;ve been using terms like organic, localvore, and sustainability.<br />But a couple of poultry farmers in Barrington want to add another word to the mix.<br />They want people to talk about Heritage....specifically heritage fowl.<br />It&#39;s part of their campaign to ween Americans from poultry factories and get them back to eating the eggs and meat our grandparents would recognize.<br />NHPR&#39;s Keith Shields brings you this last story in our series, Eating-In</p> Fri, 21 May 2010 04:00:00 +0000 Keith Shields 633 at Working It Out Live: Food and the Economy <div class="transcript"><p>The recession took a big bite out of the household food budget. How did the lean times change us? This hour on Working It Out Live, we follow the chain of food through this economy. We&rsquo;ll be hearing about how families changed how and where they shop.</p> Fri, 21 May 2010 04:00:00 +0000 Jon Greenberg 635 at How Do You Like Them Apples? <div class="transcript"><p>All this week NHPR has been taking you to dinner.</p><p>Today, we move on to dessert&hellip; on our plate, apple pie.</p><p>The apple is one of the most common fruits.</p><p>As part of our series, &ldquo;Eating In&rdquo; NHPR&rsquo;s Amy Quinton looks at the path an apple takes to get to your plate.</p> Fri, 21 May 2010 04:00:00 +0000 Amy Quinton 636 at How Do You Like Them Apples? Cooking: A Recession Survival Tool <div class="transcript"><p>All this week in our series &ldquo;Eating In&rdquo;, NHPR has been looking at food &ndash; where we get it today and where it might come from tomorrow. For a lot of people, the economy forced them to take a second look at how they spend their food dollar -- whether that meant going to restaurants less or changing what they buy at the store.</p><p>Through the Working It Out web site, NHPR&rsquo;s Jon Greenberg came across a woman who found herself headed towards a total food makeover.</p></div><div class="transcript"><p>SFX &ndash; dogs barking</p> Thu, 20 May 2010 04:00:00 +0000 Jon Greenberg 637 at Modern Gleaners: An Edible Minute <div class="transcript"><p>When the farmer shuts down his combine, there’s nothing left but a stubbled plain. You might think the harvesting is done. But that’s when the gleaners appear - to begin the second harvest.</p><p></p></div><div class="transcript"><p>Like the Robin Hoods of produce, the gleaners take from the rich soil, and give to the poor. But the gleaners aren’t vegetable pirates. They work with and alongside the farmers:</p><blockquote><p>You gotta carry buckets with you through the fields, picking up small things. You’re constantly bent over on your knees for the whole day.</p> Thu, 20 May 2010 04:00:00 +0000 Sean Hurley 26034 at Local Farmers, Grocers Clash Over Food Safety <div class="transcript"><p>Major grocery chains in the region have jumped in on the buy local movement.<br />They&rsquo;ve been finding local suppliers for many of their fruits and vegetables.<br />And while that can mean increased sales for small farmers, it&rsquo;s coming at a cost.<br />The retailers are requiring small farms to get certified as safe growers by the USDA.<br />To consumers alarmed by e.coli scares, it sounds like a great idea. Thu, 20 May 2010 04:00:00 +0000 Elaine Grant 638 at Incomes Down - Snacking Up <div class="transcript"><p>In the course of the great recession, household incomes went down and food prices went up. The combination did no favors for the American diet. Sales for the least expensive snack foods climbed. As part of our week-long look at food, NHPR&#39;s Jon Greenberg digs into some cheap calories.</p></div><div class="transcript"><p>SFX - Crunch</p> Thu, 20 May 2010 04:00:00 +0000 Jon Greenberg 639 at Abby Grills <p>To wrap up &ldquo;Eating In&rdquo;, this week&rsquo;s series on food, we invited our program director Abby Goldstein, quite the foodie, to talk about her grilling lesson this week with cookbook writer <a href="" target="_blank"><u><font color="#0000ff">Kathy Gunst</font></u></a>.</p> Thu, 20 May 2010 04:00:00 +0000 Virginia Prescott 640 at Abby Grills Back To The Land, Version 2.0 <p>All week we&rsquo;ve been investigating where our food comes from. If we&rsquo;re eating right, that leads back to a farmer.</p><p>Today the average age of the American farmer is 57 years-old. In the last 5 years, 35 percent of farmers turned 75 years or older. Last year, the country lost 10 percent of its dairy farmers. On top of the troubling demographics, kids growing up in rural America are less likely to join the agriculture business.</p> Thu, 20 May 2010 04:00:00 +0000 Virginia Prescott 641 at Back To The Land, Version 2.0 The Edible Edition of Here's What's Awesome <p>Food is something we share over a table, but in the virtual world, food bloggers are sharing recipes, reviews and culinary tips across the web.</p><p>NHPR&rsquo;s Webmaster and <i>Word of Mouth</i> Internet Sherpa <a href="" target="_blank"><u><font color="#0000ff">Brady Carlson</font></u></a> has been checking out New Hampshire&rsquo;s crop of food blogs and is here to share some of his favorites.</p><p><b>An Awesome Choice of Food Blogs:</b></p> Thu, 20 May 2010 04:00:00 +0000 Virginia Prescott 642 at The Edible Edition of Here's What's Awesome More Than a Bag: The Complicated Supply Chain of Mozzarella Cheese <div class="transcript"><p>All this week New Hampshire Public Radio is following some of the most commonly eaten foods back to their source.</p><p>So far, we&rsquo;ve heard about potatoes, pasta and the source of ground beef.</p><p>In our next installment NHPR&rsquo;s Dan Gorenstein looks at the cheese that melts so good- mozzarella.</p></div><div class="transcript"><p>Ok, so you have a few friends over, like NHPR reporter Josh Rogers did a few weeks back.</p><p>Have a few drinks.</p><p>Do a little cooking.</p> Thu, 20 May 2010 04:00:00 +0000 644 at Localism in New Hampshire <div class="transcript"><p>Many in the Granite State are interested in localism and many farms, restaurants and organizations are pushing to move even more local, but it comes with its challenges. New Hampshire&rsquo;s climate, land and development limits the amount of food that can be made in the state and with no organized distributions centers, localism requires much more work and higher prices for farmers and businesses that take their food. We&rsquo;ll look at what&rsquo;s being done in New Hampshire.</p><p><span class="web_resources_header"><b>Guests</b></span></p> Thu, 20 May 2010 04:00:00 +0000 Laura Knoy 646 at On the Potato Trail <div class="transcript"><p>NHPR&#39;s week-long look at food, &quot;Eating In&quot;, continues now with the next course in our dinner at Josh Roger&#39;s house. Josh cooked for the NHPR news team and each day this week, we trace the supply chain of one of the more common ingredients used in that meal. Today, NHPR&#39;s Jon Greenberg presents the humble potato.</p> Wed, 19 May 2010 04:00:00 +0000 Jon Greenberg 648 at