Thanksgiving is no time to be a food killjoy. We’re not going there. Instead, how about considering our food behavior, especially when it comes to shopping for it, serving it, and opening a fridge full of leftovers? You won’t get any lectures from Kusum Ailawadi, who spoke at the recent Ted-X Amoskeag Millyard. She’s professor of marketing at the Tuck School of Business at Dartmouth and has done a lot of research on what goes in people’s grocery carts using the real-life laboratory of the American supermarket. She and her team captured data from thousands of shopping trips across the country over a four year period. She’s sharing some practical knowledge from her findings before we dig in this Thursday.
Admitting to eating a bowl of cereal for dinner is like disclosing that you are lonely, lazy, or waaay to busy. Similarly, not having the whole family sitting around the table for a hot dinner of protein, a vegetable, and dessert feels like some kind of failure. When did how and what we eat become codified as right, proper, and essentially American? How did factory work, television and advertising shape the varied diets carried by centuries of immigrants into the breakfast, lunch and dinner most of us eat today?
In the spirit of thinking about how we eat over what we eat, a team at Cornell University conducted a study to see how we can make the buffet—that most tempting and often fattening arrays of food — into part of a balanced breakfast.
The scoville scale is used to measure how spicy as pepper or chili is. The jalapeno can have a rating as high as 8,000 units, and for many sensitive palates, that’s plenty. The world’s hottest peppers approach an incredible 1.5 million scoville units – so hot, a tribe in northeast India consumes them for sport. Best-selling science writer Mary Roach visited the Naga tribes to observe their competitive and cultural history with the scorching Naga King Chili. Roach is author of many books – most recently is Gulp: Adventures on the Alimentary Canal… and she wrote about the Naga King Chili for Smithsonian magazine.
In 1994, the Johns Hopkins School of Medicine confirmed what anybody who’s tried to give up coffee suspected: caffeine is chemically addictive. It’s also the world’s most popular psychoactive drug… 80% of American adults consume it in some form. Withdrawal symptoms from caffeine are so dreadful that they are cited as a mental disorder in the fifth edition of the Diagnostic and Statistical Manual of Mental Disorders.
Here to unpack the chemical effect that caffeine can have on the human brain is Joseph Stromberg, journalist and science writer based in Washington, D.C. His work has been featured in Smithsonian Magazine and Slate.
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.
Celiac disease is a serious autoimmune disorder caused by a reaction to a gluten protein affecting one in one-hundred Americans. Despite the low percentage of those intolerant to wheat products, more people are experimenting with the anti-gluten diet and claim to enjoy health benefits like better skin and fewer allergies. But is this fad just that...or is there some medical substance behind these claims?
The Saturday show is jam-packed jelly-tight with the best from the Word of Mouth archives. Sit back, relax and let the sweet sounds of this public radio audio sandwich be your weekend treat. On this week's show:
Would a mirror change your shopping habits?Michael Moss is investigative reporter for the New York Times and winner of the 2010 Pulitzer Prize for explanatory reporting. He told us about some interesting new tactics supermarkets are using to influence shoppers.
This Soylent is NOT made of people. A new 'food' product is meant to be the perfect replacment for all your daily nutrients. Lee Hutchinson is senior reviews editor at Ars Technica. He lived on Soylent for a full week, and blogged about the experience.
My toddler, Owen, and I agree on most things when we go out for breakfast. We prefer booth seats over chairs, sharing is always encouraged at the table, and we always go for crayons and coloring books when they're offered.
The one difference? He, being two years old, prizes consistency in his breakfasts - the more similar they are to the last breakfast outing, the better. In fact, he doesn't use the word "breakfast" for these trips - "I wanna go out for pancakes," he says.
Imagine a world where eating and preparing food was a thing of the past. Sounds like the stuff of science fiction, right? Well, that world might be closer than we think. A new product, Soylent, claims to provide the body with all the nutrients it needs. The creator of Soylent sees it as not only a solution to the inefficiency of producing and preparing food, but potentially the world’s hunger problems.
Lee Hutchinson is senior reviews editor at Ars Technica. He lived on Soylent for a full week, and blogged about the experience.