Food

Sandra via Flickr CC / https://flic.kr/p/jFBvc4

When we were growing up, eggs were eggs - packed by the dozen in cardboard cartons, consumers weren't all that picky about what they were taking home.  Walk into a grocery store today... And the choices are overwhelming. Today we decode grocery store egg labels.

Plus, a look at an app designed to split restaurant bills by inequality of wages based on gender and race.

ゴンザレス 森井 via Flickr CC / https://flic.kr/p/5vBzBZ

Facial recognition software is now everywhere - in airports, stores, on our gadgets and on social media. The goal is improving security and improving public safety, but along with our growing dependency on biometrics comes a problem: not all faces are treated equally. Today, the inherent bias of facial recognition software.

Plus, are we at the end of the app bubble? We'll hear why, less than ten years after the app store launched, small and medium sized developers are getting squeezed out. 

Calsidyrose via Flickr CC / https://flic.kr/p/fA4tsd

Facial recognition software is now everywhere - in airports, stores, on our gadgets and on social media. The goal is improving security and improving public safety, but along with our growing dependency on biometrics comes a problem: not all faces are treated equally. Today, the inherent bias of facial recognition software.

Plus, once the drug of choice for dropping out of the rat race, LSD is now being touted as a "hot new business trend".  We'll talk to a journalist who tried out the new Silicon Valley method of taking tiny doses of acid to improve performance at work. 

Ted Siefer / NHPR

  

There’s been a lot of debate recently around federally-mandated nutrition standards for school lunches. The rules aim to bring healthier food into school cafeterias. But many students, and some administrators, say, they have resulted in meals that are — for lack of a better word — gross.

But at one Manchester elementary school, the kids have taken matters into their own hands. 

Agustín Nieto via Flickr CC / https://flic.kr/p/nSseJW

Gluten-free? Olive or coconut oil for cooking? Mediterranean or paleo? If nutrition is a science, why does the research vary so wildly, and why all the zany correlations between who we are and what we eat? On today’s show, faith, party affiliation and other fictions from food science.

Plus, truth in advertising? Think again. From TV ads, to menus and billboards, we all know food photography looks too good to be edible- today we'll hear the truth behind those perfectly crisped turkeys, immaculately sculpted ice cream cones, and more.  

Mary via Flickr/CC - http://ow.ly/ZnDmU

  What happens when a school takes one of those lunchroom staples off the menu?

Something big – at least if you look at recent events at schools in Londonderry, New Hampshire.

Rhys via Flickr CC / https://flic.kr/p/dYonfM

The life of a 'repo man' is always intense; just imagine the stakes on the high seas. On today’s show, we’ll dive into the murky world of maritime "repo men", hired to recover ships stolen and scrubbed to hide their identity by gun runners, human traffickers, and pirates.

Plus, does a crunchier-sounding potato chip taste better? Scientists are exploring how the senses are heightened by working together. 

jessamyn west via Flickr CC / https://flic.kr/p/4NNw

While a slew of controversial election laws in recent years have prompted concerns over voter disenfranchisement...  Little attention has been paid to what may be the country's most disenfranchised population: felons. Today, an election law scholar discusses the estimated five point eight million men and women who are banned from the polls.

Plus, the head of an online food magazine takes aim at food writers that he says are skirting journalistic responsibilities, in favor of lighter fare. 

Stephanie Keeney via flickr Creative Commons / https://flic.kr/p/8zRcu7

Gluten-free? Olive or coconut oil for cooking? Mediterranean or paleo? If nutrition is a science, why does the research vary so wildly, and why all the zany correlations between who we are and what we eat? On today’s show, faith, party affiliation and other fictions from food science.

Also today, truth in advertising? Think again. From TV ads, to menus and billboards, we all know food photography looks too good to be edible- today we'll hear the truth behind those perfectly crisped turkeys, immaculately sculpted ice cream cones, and more.  

http://gph.is/18Y0uxF

Gluten-free? Olive or coconut oil for cooking? Mediterranean or paleo? If nutrition is a science, why does the research vary so wildly, and why all the zany correlations between who we are and what we eat? On today’s show, faith, party affiliation and other fictions from food science.

Then, with ringing cell phones and sing alongs, the Filter Theater production of Shakespeare’s Twelfth Night is anything but reverent, and that's the way they like it.

Dave Herholz via Flickr Creative Commons / flic.kr/p/FMVAH

On today’s show we’ve got a detailed profile of the late Aaron Schwartz - the cofounder of Reddit whose actions triggered a federal indictment, and whose death has made him a martyr for the free internet movement.

Also today, truth in advertising? Think again. From TV ads, to menus and billboards, we all know food photography looks too good to be edible- today we'll hear the truth behind those perfectly crisped turkeys, immaculately sculpted ice cream cones, and more.  

Public Radio Tulsa

In this 10-Minute Writer's Workshop web extra, author Kate Christensen - novelist, memoirist, foodie. We caught up with her, at the farm in northern New Hampshire she calls home, after the publication of her latest book, How to Cook a Moose.

 

Jacob Davies via Flickr CC / https://flic.kr/p/5V5dpM

Cookbooks are a wonderful gift for the aspiring foodies in your life. But how do you choose one you'll actually use from the paleo, gluten-free, Mediterranean-rich, tea-infused, grind-your-own pasta flour variety that were published by thousands in 2015?

Associated Press Food Editor and bestselling cookbook author J.M. Hirsch sifted through the pile for the most useful, interesting and inspiring food books of the year - he joined us to share his top picks.

mrd00dman via flickr Creative Commons / flic.kr/p/4Ar6iz

As the obesity epidemic grows, so does the business of weight-loss - a nearly 60 billion dollar industry devoted to the promise that losing weight improves quality of life, health and self-esteem. But does shedding pounds make you happier? On today’s show, we’ll explore the tenuous relationship between losing weight and improving your mood. Plus, a scholar investigates the history of religious satire from Martin Luther to Monty Python, and explains why comedy, rather than rage, is more likely to affect change.  

Moyan Brenn via flckr Creative Commons / flic.kr/p/s11FLq

Local, fish to fork and farm-to-table eating is a robust trend among celebrity chefs and in urban centers. For others, it's a way of life. On today’s Word of Mouth, best-selling memoirist and passionate eater Kate Christensen moves from Brooklyn to New England and discovers how to cook a moose and other lessons of eating close to home. Also today, does a crunchier-sounding potato chip taste better? Scientists are exploring how the senses are heightened by working together. 

There's an oil painting on one wall in the cluttered room that serves as central headquarters of Burch Farms, a large vegetable grower in Faison, N.C. The painting shows an African-American couple, the woman in a long, plain dress, the man in a homespun shirt. They're digging sweet potatoes with their bare hands and an old-fashioned hoe.

For those who like to try new recipes at Thanksgiving, let Clay Dunn and Zach Patton be your guides. They're the couple behind the food blog, The Bitten Word, and every year before the holiday, they scan 10 leading food magazines to identify recipe trends.

Ryan Lessard / NHPR

Each year Yankee Magazine chooses some of the finest foods of the region - as the magazine puts it, "just in time for holiday entertaining and gift giving."

Courtesy Esta Kramer Collection of American Cookery, Bowdoin College Library

Despite the proliferation of online sources for recipes, cookbooks are still big sellers. They’re inspiring and often beautiful, but are they worth studying? Maybe when you have a massive collection spanning hundreds of years, like the one Bowdoin College acquired this summer.

Aleks via Flickr CC / https://flic.kr/p/bpcW4g

Prior to the Civil War, images of war were the stuff of legends and mystery – then came the photographs of Alexander Gardner. Today, the legacy of a photographer who captured the graphic violence of war, and inspired questions about the power and ethics of war photography that are still being discussed today.  Plus, we’ll dive into a collection of more than 700 antique cookbooks to find out what scholars can learn by looking at food - and get a taste for some unusual recipes from back in the day. 

Patrick Lanigan via Flickr CC / flic.kr/p/7nCt6r

Donald Trump is praised as “authentic” because he speaks without a practiced politician’s filter.  Meanwhile, pundits knock Hillary Clinton for not putting on a good enough show of authenticity – so, what does that actually mean? And politics is not the only arena where the meaning of authenticity is open to interpretation - what about food? Today we take a look at the myth of authenticity – in politics…cooking…and the internet. Plus, forgery in the art industry is not rare - but a con artist who has been caught and never sent to jail is. We’ll speak to the directors of a film that looks inside the mind of the mischievous shut-in and skilled artist who donated masterful forgeries to more than 46 museums. 

vestman/Flickr)

 

A state audit shows New Hampshire's food protection program is mired in inefficiencies that are preventing the timely inspection of establishments that sell and produce food.

A legislative committee will discuss the audit at a meeting Friday after hearing a presentation by state auditors. The audit says many of the state's procedures are ineffective and may be leading to an increase in foodborne illnesses. It also finds that a number of high risk food establishments are not being inspected in a timely fashion.

valiantness via Flickr CC / flic.kr/p/fRNWA6

This week, a federal judge sentenced peanut executive Stewart Parnell to 28 years in prison for his role in a deadly outbreak of salmonella…the first ever felony conviction for a food safety crime.  Today, we speak with the investigative reporter behind “Food Crimes” – a new video series examining everything from food borne illness, to the illegal saffron trade. Plus, a baffling new literary trend – why millions of Evangelical readers are snatching up Amish romance books.  

Brent Danley via Flickr CC / flic.kr/p/4jg4aG

Donald Trump is praised as “authentic” because he speaks without a practiced politician’s filter.  Meanwhile, pundits knock Hillary Clinton for not putting on a good enough show of authenticity – so, what does that actually mean? And politics is not the only arena where the meaning of authenticity is open to interpretation -- what about food? Today we take a look at the myth of authenticity – in politics…cooking…and the internet. 

Giving Matters: A Hot Meal and a Warm Smile

Sep 12, 2015
Rich-Kern; NHPR

St. Joseph Community Services provides Meals on Wheels to residents in need in Hillsboro County. David Gilmour is a retired physician who has been delivering meals for more than a decade.

9.06.15: War Plan Red, Liberland, & Mexican Coke

Sep 4, 2015
Alex Indigo via Flickr CC / https://flic.kr/p/4eDBug

At 5,525 miles, the US and Canadian border is the longest and friendliest in the world, but the long relationship between the two nations is not without conflict. Today, a history of US-Canadian skirmishes and why a war between neighbors isn’t out of the question. Then, with immigration a focal point in the presidential primary circuit, a commentator takes a tongue in cheek look at the rarely talked about immigration crisis that’s playing out north of the border. Plus, one man’s dream to create a libertarian utopia on 3-square miles of mosquito-infested marshland.

http://bit.ly/1LOFpsH

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.

SoxFanInSD via Flickr CC / flic.kr/p/pWJZT7

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.  

School is still out for the summer, but at Eastern Senior High School in Washington, D.C., students are hard at work — outdoors.

In a garden filled with flowers and beds bursting with vegetables and herbs, nearly a dozen teenagers are harvesting vegetables for the weekend's farmers market.

Sean Hurley

In 2012, the New Hampshire Mushroom Company was producing two hundred pounds of mushrooms a week in their 5000 square foot farm-warehouse in Tamworth - and struggling to sell them.  Three years later, with seven full-time employees, the farm can't keep up with the demand, selling out their weekly stock of 1,200 pounds of edible fungus usually within 24 hours. 

Dennis Chesley, part owner of the New Hampshire Mushroom Company, says there's very little gray area when it comes to mushrooms.  It's either love or hate -

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