You’ll see it on Instagram, blogs, and YouTube – farmers market selfies, guides to organic produce, and clever hacks for cooking ambitious recipes in tiny kitchenettes. It seems like young people love to photograph what they had for dinner – no filter – and fixate over food culture. But why are Millennials so obsessed with food? Four years ago Eve Turow set out to answer that question and recently released her findings in the book A Taste of Generation Yum: How the Millennial Generation’s Love for Organic Fare, Celebrity Chefs and Microbrews Will Make or Break the Future of Food.

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We think of Coca-Cola as the quintessential American soda – so why then are so many people embracing a foreign variation on the brand? We explore the myth of a healthier, more authentic brand of coke. Plus, a Millennial author comes up with a counter-intuitive theory about why 20-somethings are so obsessed with taking pictures of their food. And, a report on how and why local law enforcement agencies from Ferguson, Missouri to Keene, New Hampshire have stocked up on armored vehicles and other military gear.  

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According to the U.S. Census Bureau, 30% of people between the ages of 18 and 34 are living at home with their parents. There are many opinions as to why - but perhaps parental techniques are partly to blame. On today's show: can over-parenting ruin confidence? Then, the value of teaching kids to cook, and how coloring books - for adults, mind you - are on the rise. And finally, we take a look at the more political side of well-beloved Dr. Seuss.

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We’ve long heard that print media is going the way of the dodo bird. So, how are public libraries adapting to the changing nature of books? Some are banking on a new kind of print.  Today, 3D printing hits the local library.  Plus, we’ll talk with an AI researcher who will forever be remembered as the inventor of the emoticon. And with short, niche-y topics, young amateur hosts, and millions of viewers, we’ll find out how YouTube cooking shows are challenging the Food Network. 

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According to the U.S. Census Bureau, 30% of people between the ages of 18 and 34 are living at home with their parents. There are many opinions as to why - but perhaps parental techniques are partly to blame. On today's show: can over-parenting ruin confidence? Then, the value of teaching kids to cook. And finally, we take a look at the more political side of well-beloved Dr. Seuss.

RJ Ursua via flickr Creative Commons

According to Wells-Fargo, the e-cigarette market is an estimated 2.5 billion dollar industry and is projected to reach 10 billion dollars in the next 3 years. On Today’s show, we uncover the surprisingly complex vaping scene.

Then, from gum drop bread to the rib sticker, we get nostalgic for the locally-produced-independently-published cookbook. Plus, a look at the beer industry’s dangerous love affair with pumpkin-spice.

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

Workman Publishing -

Throughout her time at Dartmouth, Priya Krishna catalogued inventive twists on dining hall fare for her college newspaper. Shortly after graduation she began gathering together recipes for her new book Ultimate Dining Hall Hacks, which came out in June 2014.

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It’s been 25 years since Larry David’s “show-about-nothing” debuted on NBC, but it lives on. Recently a critic made the argument that Seinfeld not only transformed the sitcom but paved the way for television’s anti-hero dramas. Plus, not even a month into summer, you may already be approaching capacity on grilled burgers and hot dogs. JM Hirsch, food editor for the Associated Press joins us to inject new ideas into the outdoor cooking season. And, a sneak peak of bands heading to western Massachusetts for this weekend’s Green River Festival.

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

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Whatever flavor you prefer, there is a New Hampshire brew that will do the job well. Today on Word of Mouth, we sample the state's craft-beer scene. Then, there are an estimated thirty thousand invasive species occupying America's eco-system. We have a conversation about the newest strategy against these pests: eating them. Next, we visit with Watson, IBM's cognitive computer and Jeopardy champion, to learn about its newest and slightly surprising endeavor in cooking. Plus: a tale of food and Spanish history from the American west.

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

The school year is drawing to a close, but next week a group of teens in Salem are heading back to the classroom - and the kitchen.

They're taking part in the Junior Chef program, a partnership between the Boys and Girls Club of Greater Salem and the Tuscan Kitchen restaurant.

Eddie Payne is an executive chef with the Tuscan Kitchen. He describes the program to NHPR's Brady Carlson.

Funeral Cookies: A Collection Of Recipes

May 27, 2014
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We spoke with Meg Favreau about the tasty treats that are funeral cookies and the various forms in which they come. There are the spongy cookies found in Wales, the chocolate cake-like confections of Belgium, and traditional molasses cookies from Colonial America, to list a few.  Here we’ve listed some of our favorite funeral cookie recipes that we've found, from the historical to the very modern. 

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You’ve seen the studies: wearing seatbelts makes you happier! Facebook users are depressed! The internet harms teenage brains! But how reliable are these studies? Today Word of Mouth puts social science to the test. Then we continue with a look into a curious tradition that has been lost over the years: funeral cookies, “A snack called death.” Plus, venture capitalists in Silicon Valley aren’t just banking on the future of tech, they’re pouring money into the future of food… why one start-up is spending millions on an eggless-egg.

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

Brady Carlson, NHPR

This month for Foodstuffs I’ve been talking with New Hampshire bakers about what they do at the holidays. This week, it’s my turn. And I’ve got a very special baker working with me - my two year old son, Owen, who has a special message for you:  “Hello, people! I’m making cookies people!’

This month in Foodstuffs we’re talking to bakers, and today we talk with a woman in Manchester who bakes for charity.

Since 2007, Martha May Fink has used bake sales, physical and online ones, to raise tens of thousands of dollars for charities that address hunger – and all in her spare time, nights and weekends.

She talks with All Things Considered host Brady Carlson about how she started her bakesales, and her tips for baking during the holidays.

Brady Carlson

All this month Foodstuffs is looking at baking – something many of us do around this time of year. And we’ll meet a range of people who bake at the holidays for a range of different reasons. For some innkeepers and bed and breakfast operators in the White Mountains, baking cookies is good for tourism.

That’s the idea behind the annual Inn to Inn Holiday Cookie and Candy Tour, which takes place December 14th and 15th.

Cheryl Senter

Kids Culinary Arts teaches kids cooking and nutrition during after school programs, vacations and summer camps. The organization works in school districts and towns to get kids cooking and eating healthy foods. Matthew and Nicole Heiter, 11 and nine years old, have become experienced hands in the kitchen. Their mother, Lauren credits Kids Culinary Arts.

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Wander the aisles of your favorite grocery store and you’re likely to see produce marked as locally grown, meat that is trumpeted as grass fed and hormone-free, and canning kits to help you preserve your own garden’s bounty. The explosion of these products has largely been credited to the femivore movement, which has many women returning to the kitchen.

About 200 people gathered Wednesday night in Plymouth for public hearing held by a state commission studying whether high-power electric lines such as those proposed by Northern Pass should be buried.

NHPR’s Chris Jensen reports.

The commission’s goals include investigating whether it is feasible to bury utility lines on existing state rights-of-way, such as highways.

And the message to the commission from many of those who spoke was that the commission needs to keep working to develop a well-reasoned policy for new utility projects.

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Maine Chef Kathy Gunst on what we should cook and eat to make us feel better about the waning summer season.

Kathy's recipes:

From Notes from a Maine Kitchen (Down East Books, 2011)by Kathy Gunst

Geek Cuisine

Jun 4, 2012
Photo credit storyvillegirl, via flickr creative commons

Jeff Potter is a software engineer and author of Cooking for Geeks, which breaks down the science of what happens to our food while it’s cooking. Jeff invited reporter Britta Conroy-Randall into his kitchen to learn more about how anyone can master the culinary arts…even the soufflé, as long as they combine two specific ingredients



If there was a Julia Child of Japanese cooking — a witty and passionate interpreter of the cuisine — Elizabeth Andoh would fit the bill nicely.

As an exchange student back in the 1960s, Andoh came to Japan from New York to pursue anthropology. She fell in love, but not just with a local businessman. She is also devoted to parsing and explaining the finer points of Japanese cuisine to the rest of the world, as a writer for Gourmet, cookbook author and culinary teacher in suburban Tokyo.

However you celebrate the holidays, we are now in deep. Hannukah begins at sundown tonight. There are five more shopping days and umpteen things to do until christmas…the holiday parties, the food shopping, the secret santa gifts, school plays and pick-ups. Time seems to compress as our wish to enjoy each other in this dark season expands.

A Year In Food

Dec 13, 2011
Photo by: bauhaus2010


Here’s one word for the food trends of 2011: bi-polar.