Comfort Food

Logan Shannon

2015 marks the 150th anniversary of the end of the Civil War. While many of us remember the war in terms of battles and lives lost, people of the era also had to deal with the business of everyday life, including what to have for dinner. We spoke with Helen Veit, editor of Food in the Civil War Era: the South, who explained that the Civil War changed how and what Southerners ate - and how Southern cuisine never really changed back. Here are three cooking trends from the Civil War era South that you can try in your very own kitchen.

Matt Saunders via Flickr/CC - http://ow.ly/IzBvo

Over the next few weeks Foodstuffs is going to look at the range of foods we have here in the Granite State - and it may be a wider range of foods than many of us think.

Among winter comfort foods, Susan Laughlin of New Hampshire Magazine has one choice for the ultimate: poutine. She compiled a guide to poutine in New Hampshire and she joined All Things Considered to talk about it.

Ted Murphy via Flickr/CC - http://ow.ly/Hoz3v

In cold weather we turn to comfort food, and there are few foods more comforting than mac and cheese.

This winter favorite is becoming increasingly versatile, as is evident from the many entries in the New Hampshire’s Own Macaroni and Cheese Bake Off, which takes place Saturday, January 17th, in Concord.

Costel Slincu via Flickr Creative Commons / flic.kr/p/jNs2ez

It’s going to be another cold week, so it’s time to turn up the thermostat, and pile on the blankets. Or maybe not. On today’s show, we consider the benefits of being cold.

Then, as winter progresses, school superintendents will grapple with whether or not to cancel school – we’ll hear the case for more snow days.

And a chef reinvents classic comfort food.

Listen to the full show and click Read more for individual segments.

Hane C. Lee via flickr Creative Commons

This year the overlap of Hanukkah and Thanksgiving introduces a whole new element to what's on this year's Thanksgiving menu. While we've heard plenty about how "Thanksgiv-ukkah" could change our Thanksgiving eating habits, for millions of Americans, a hybrid holiday meal is their tradition. Food writer, chef, and public radio personality, Kathy Gunst has been reaching out to friends, chefs, and food writers from across the country who incorporate foods and habits from their original lands in to the great American Thanksgiving meal.

ReneS via flickr Creative Commons

Step into any grocery store or café these days and you’re bound to be offered something pumpkin-y or apple-ish flavored, filled, or shaped. Add to that displays of cascading squashes, pumpkins, pears and apples, and you may notice the onset of fall food overload. Here to help us get a fresh perspective on fall’s rich bounty with tips and recipes for seasonal produce is J.M. Hirsch - food editor for the Associated Press and author of several cookbooks, most recently, “Beating the Lunchbox Blues.” J.M. will be at Gibson's Bookstore in Downtown Concord on Wednesday, October 23rd at 7:oo pm.

What's For Dinner?

May 6, 2013
via livinghistoryfarm.org

My mother loves to cook, and as a result she raised an entire family of food obsessed children who also love to cook. My father rarely cooked but was a big fan of eating and proclaimed after every meal, “Dear, this is the best [insert main course here] I’ve EVER had!” She would roll her eyes at his genuine but exaggerated praise and I would chime in with, “Mom, this was the worst dinner ever.” A big grin would spread across her face as she leaned over to pat my head; my mom gets me. Because she cooked an amazing, well-balanced meal nearly every night, my siblings and I were consistently robbed of what we felt was the holy grail of eating: the frozen TV dinner.

Edog1382 via flickr Creative Commons

Research from the University of Miami provides an alternative to commonly held beliefs on why we are drawn to high calorie foods and insight into the continued popularity of high fat food since the great recession. Stress, not piggishness, may trigger the choice of the double cheeseburger instead of the grilled chicken salad. We talk to Tony Salerno, a PhD candidate and co-author of the paper “Life-History Strategy, Food Choice, and Caloric Consumption” to get the skinny on the link between stress and food choices.

The Comfort Food Conundrum

Mar 21, 2012

In gentile Savannah, Georgia, traditional southern food remains a somewhat sacred rite. That devotion has made Mrs. Wilkes dining room a place of worship. The former boarding house, now restaurant, offers a relaxed atmosphere and an   abundance of home-cooked pleasure.  But,as Emily Corwin reports for our Shifting the Balance series, the way the food is served can make the difference between over-indulgence, and a satisfying, healthy intake.