About a decade ago, Marion Nestle made waves when she published her groundbreaking book “Food Politics,” now considered by many to be one of the founding documents of the movement to reform the American food system. In it, Nestle criticized the high quality, low quantity eating habits encouraged by the food industry and how many lawmakers in Washington have been influenced by the deep pockets of big agriculture and big food.
What's cooler than being cool? Ice cold... monastic beer. Yes, beer brewed by monks. There is a relatively high possibility that monks (yes, monks) are cooler than you. And I'm not sorry, because they do some pretty darn awesome stuff. Here are 5 reasons why monks are way awesome:
Prepare your palate, because we're bringing you a smorgasbord of stories; today's Word of Mouth is all about food! But taste with caution, sandwiched between stories of slime and frozen meat are stories of monastic meals and heavenly... beer? That's right, beer that was divinely sanctioned. Grab a snack and take a listen. You'll never think of food the same way again.
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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.
For the parents of young children, getting out to a nice restaurant can require some tricky logistics. Between babysitters, winter colds, and sheer exhaustion, it’s understandable when parents ditch romantic efforts in lieu of pajamas and another night of bad TV. But why not have a date night from the comfort of home? My wife Tiffany and I discovered a way to enjoy the both of best worlds…sort of.
Want to know more about Plated, the service featured in this piece? Here's their website.
As editor of The New York Time’s “Modern Love” column since 2004,our guestDaniel Jones has read over 50,000 love letters. Well, not love letters exactly, but letters about love. Okay, and most of them aren’t actual physical letters, but emails. Which says a lot about the state of romance in 2014, given how much of it sparks, burns, and is often extinguished from behind a computer screen. Technology’s impact on modern love features heavily in Jones’ new book “Love Illuminated: Exploring Life’s Most Mystifying Subject with the Help of 50,000 Strangers”.
Every chair lift ride up Pats Peak in Henniker looks full on this mild winter day. Skiers and snowboarders are coming down the mountain, one after the other.
Joni Aubin and her colleagues spent much of the day before getting ready for these crowds – and not just on the slopes, either. Though she manages the snow sports office, Aubin helped out in the Tradewinds Café, wrapping up stacks of a Pats Peak specialty: the giant M&M cookie.
Chances are at least a few of us have once again vowed to eat healthy in the new year. And, chances are, those of us who have made that resolution will run into a big challenge: how do you eat healthy when you're eating out?
New Year’s Eve is a day of indulgence, the last chance to gorge on delicious treats and beverages before cleaning the slate. What’s on your menu tonight? Does it involve kale or Siracha, or a Cronut? According to our guest J.M. Hirsch, food editor at the Associated Press, those were among the hottest foods of 2013.
With the world’s population growing larger every year, demand for meat, dairy and eggs is on rise. Some worry that the global demand for animal products will soon outstrip our ability to produce them. But one San Francisco startup thinks it can change the way we shop by convincing the meat-loving population that its vegan products are not only cruelty-free and environmentally sound, but cheaper and tastier than the real thing.
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.
On September 28, 1863, Sarah Josepha Hale of Newport, New Hampshire, wrote a letter to President Lincoln. The author of Mary Had A Little Lamb and one of America’s first female novelists wrote, "The subject is to have the day of our annual thanksgiving made a national holiday." Lincoln, a great observer of the wisdom of others, quickly agreed and in 1863 Thanksgiving became our third national holiday alongside Washington’s birthday and Independence Day.
NHPR’s Sean Hurley set out to discover what Thanksgiving was really like during Sarah Josepha Hale's time. His tack: participating in a 19th century re-creation at the Remick Country Doctor Museum.