All this week, during our Food series, we've been using terms like organic, localvore, and sustainability. But a couple of poultry farmers in Barrington want to add another word to the mix. They want people to talk about Heritage....specifically heritage fowl. It'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. NHPR's Keith Shields brings you this last story in our series, Eating-In
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’ll be hearing about how families changed how and where they shop.
Today, we move on to dessert… on our plate, apple pie.
The apple is one of the most common fruits.
As part of our series, “Eating In” NHPR’s Amy Quinton looks at the path an apple takes to get to your plate.
The apple has been around a long time…just think of Adam and Eve… and would we have so many adages about it?… “An apple doesn’t fall far from the tree…one bad apple spoils the whole bunch…an apple a day…” you get the picture.
Recent food scares from lettuce, spinach and peanut butter show that we are far away from keeping out food safe. We’ll look at the issue of food safety, what’s being done in New Hampshire and the debate over making standards even tougher.
Maybe it’s all the knives, or the blood. But there’s something a little eerie about a slaughterhouse on wheels.
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:
It’s a Wells Fargo Trailer. We have stainless steel tables, stainless steel sinks. If it wasn’t for a lot of the custom facilities throughout New Hampshire, a lot of people wouldn’t be raising things.
Major grocery chains in the region have jumped in on the buy local movement. They’ve been finding local suppliers for many of their fruits and vegetables. And while that can mean increased sales for small farmers, it’s coming at a cost. The retailers are requiring small farms to get certified as safe growers by the USDA. To consumers alarmed by e.coli scares, it sounds like a great idea. But as, part of our food series, NHPR’s Elaine Grant reports that many New England farmers say the new policy may keep them out of the market.
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's Jon Greenberg digs into some cheap calories.
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Along with Wall Street giant Goldman Sachs, count the potato chip as one of the big winners of the recession. John Dumais, president of the NH Grocers Association, says, many of his members would have had a much worse year if it hadn't been for sales of snack foods.
All week we’ve been investigating where our food comes from. If we’re eating right, that leads back to a farmer.
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.
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’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’ll look at what’s being done in New Hampshire.
All this week in our series “Eating In”, NHPR has been looking at food – 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.
Through the Working It Out web site, NHPR’s Jon Greenberg came across a woman who found herself headed towards a total food makeover.
NHPR's week-long look at food, "Eating In", continues now with the next course in our dinner at Josh Roger'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's Jon Greenberg presents the humble potato.