Food

Foodstuffs
5:17 pm
Thu July 18, 2013

Lacto-Fermentation: How To Make A Carrot Taste Like A Pickle

Glass crocks hold lacto-fermented vegetable blends in the Henniker workshop for Micro Mama's. Owner Stephanie Zydenbos-Heino says the transformation process can take weeks or even months.
Brady Carlson, NHPR

Lacto-fermentation has a branding problem. Every person I talked to about this story heard the term, and with visions of rotting milk in their heads, said “hmm… sounds disgusting.”

But if it takes you a little time to get past that initial discomfort, that’s ok with Stephanie Zydenbos-Heino, owner of what’s possibly the only lacto-fermentation business in the state, Micro Mama’s. Her recipes sometimes take six months to finish their work – so she’s used to waiting.

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Foodstuffs
4:17 pm
Thu July 18, 2013

What To Do With Daikon Radishes

Credit Globalism Pictures via flickr Creative Commons

“Also known as Japanese horseradish or mooli, daikon looks like a bigger, uglier, knobbier parsnip and, if its flavor can be likened to anything, it is reminiscent of a finer, less fiery radish.”

- From the cookbook Cooking Vegetables.

If you have a CSA subscription, chances are you have found a daikon radish in your share recently. Daikon radishes are a staple in Asian cuisine, the name daikon is actually Japanese for "great root." They're a prolific vegetable and can often grow up to 20" in length with a diameter of 4"! Recently, reporter Josh Rogers was the recipient of a rather large daikon radish, and asked: what do you do with this?

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NH News
4:02 pm
Tue July 16, 2013

Fans Flock To Laconia Jewish Food Festival

Borscht
Michael Samuels

NASCAR may have drawn the biggest crowds in central NH last weekend, but it was far from the only event to attract hardcore fans. The social hall at Laconia's Temple B'nai Israel was packed on Sunday, with people and with food.

“I have matzo ball soup in chicken broth,” says Lynn Goodnough. “We have sweet and sour cabbage soup, and we have borscht, a cold beet soup served with sour cream.”

“We've got pastrami over here, tongue over there, and corned beef over there,” her son, Jordan, adds. “The brisket actually sold out in online pre-orders already.”

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Word of Mouth
11:08 am
Tue July 16, 2013

These Vegetarians Know How To Party (Really!!)

“Parties don’t throw themselves….” That’s the opening sentiment of Lust for Leaf, a new cookbook and party guide that turns vegetarian fare on its pony-tailed head.

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Giving Matters
12:00 am
Sat July 13, 2013

Cornucopia Project Filling Kids' Cups

Third graders at DCS tending their garden.
Ellingwood

The Cornucopia Project teaches kids to grow food -- and to make a lifetime of healthy eating choices. Susan Ellingwood and her third-graders in Dublin are old hands in their school garden -- which was established with help from the Cornucopia Project.

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NH News
9:57 am
Tue July 9, 2013

Growing Pains: What One N.H. Farmer Is Doing To Make Local Food More Profitable

Heron Pond Farm sells produce and other goods at their farm stand in Kensington, N.H.
Emily Corwin NHPR

With almost 60 farmers markets across the state, demand for local food is growing.  But local farmers still struggle to make a profit growing local food. In fact, about three quarters of all farms in New Hampshire gross less than $10,000 from sales each year.

This is the first installment in our summer business series investigating how a changing market place is affecting New Hampshire farmers.

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Word of Mouth
9:25 am
Mon July 8, 2013

Keep On Food Truckin'

Credit afagen via flickr Creative Commons

With names like “Fork in the Road”, “Viva La Waffle” and “Truckin’ Good Food”, colorful food trucks have proliferated across American cities over the last decade. Thanks in part to the explosion of social media, which is rapidly changing the way we buy, cook, and learn about food.  Baylen Linnekin is the founder and executive director of the advocacy group ‘Keep Food Legal.' He also created and taught the class “Foodways 2.0: Social Media, Food Trucks and Underground Food”, at American University. AU first offered the course last fall.

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Word of Mouth
12:45 pm
Tue June 25, 2013

National Parks Get A Food Reboot

Credit Redbeard Math Pirate via Flickr Creative Commons

The National Parks Service has introduced a major change-up to their fifty-nine park locations nationwide. In collaboration with Michelle Obama’s healthy diet initiative, visitors will have the option to choose from a bevy of healthy, fresh meals at each concessionary. The new program gives new variety to those hungry visitors with no other culinary options, and for the twenty-three million people who visit their locations annually, this health-conscious movement will result in the loss of billions of collective calories. Steve Vogel is a reporter for the national staff of the Washington Post where he frequently covers the federal government, and he joined us to tell us a little more about this change.

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The Exchange
9:00 am
Mon June 24, 2013

Food Politics

Ten years ago, Marion Nestle’s groundbreaking book on how the American food industry influences nutrition and health was met with praise and criticism. Nestle has expanded and revised her influential book, raising questions about the roles of personal and corporate responsibility and finding that the food industry is still encouraging unhealthy behavior in order to make a profit.

Guest

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EarthTalk
12:00 am
Sun June 16, 2013

Organic: Still A Small Piece Of The Pie

Credit iStockPhoto

EarthTalk®
E - The Environmental Magazine

Dear EarthTalk: I understand that, despite the popularity of organic foods, clothing and other products, organic agriculture is still only practiced on a tiny percentage of land worldwide. What’s getting in the way?                                                                                         -- Larry McFarlane, Boston, MA

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Blogs
3:22 pm
Fri June 14, 2013

A Taste of Bike Week

Jean Kugler, of Milwaukee, enjoyed a hot dog, soft drink and sunshine at the Loudon Race Track on Friday afternoon during the 90th Motorcyle Week.
Abby Kessler NHPR

The 90th annual Laconia Motorcycle Week has a distinct sound that revs and rattles throughout the Granite State during the nine day rally, but over the years “bike week” has also become known for its unique taste.

“We do a lot of eating at bike week,” Jennifer Anderson, director of the Laconia Motorcycle Week Association, said laughing.

During the event, vendors set up temporary stands along the Loudon racetrack, selling chicken tenders, soft pretzels, fried dough, sizzling pizza and seafood to patrons who watch sports bikes orbit the track.  

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Word of Mouth
8:00 am
Wed June 12, 2013

Superfoods Don't Need To Be Exotic Or Expensive

Credit dorkboycomics via flickr Creative Commons

Products like goji berries and quinoa are part of a fast-growing health-food industry – just last year, products derived from the Brazilian açaĺ-berry grossed 200 million dollars in the United States alone. The aggressive marketing of these superfoods are backed up by often misleading, or overblown, claims of their healthful benefits. Tom Philpott is the co-founder of Maverick Farms, a center for sustainable food education in North Carolina. His work on food politics has appeared in Newsweek and The Guardian…he wrote about superfood myths for Mother Jones.

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Word of Mouth
9:53 am
Mon June 10, 2013

It's Only Slow Food Until You Try To Eat It

Credit © Michelle Gienow

For many of us, rekindling a connection to our food means lingering a little longer in the organic produce section while trying to pick the perfect pepper. But the “hyper-local” and “slow food” movements have created a new demand for the old ways of connecting to food…food you can grow, catch, gather and even kill…D.I.Y. style. A wide range of workshops have cropped up all over the country that offer hands-on experience with identifying edibles in your own backyard. Our next guest took a decidedly more aggressive approach to connecting with his food.

Bill Heavey, editor at large for Field and Stream, is the author of a new book which chronicles his own “mis-adventures” in hunting and gathering: It’s Only Slow Food Until You Try to Eat It.

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Foodstuffs
5:27 pm
Fri June 7, 2013

Rhubarb: It's Not Just For Pie Anymore

Rhubarb, sweet rhubarb. Actually rhubarb is sour, but why get technical over something so tasty?
Credit harald walker via Flickr/Creative Commons

There are two things we all seem to know about rhubarb – it grows and grows, and you can make pies with it. But there's a world of rhubarb that goes beyond the (admittedly delicious) pie - in fact, it's a hot commodity among bartenders, who are mixing up cocktails and other tangy rhubarb-based beverages. And bakers might like to try a rhubarb upside-down cake.

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