Food

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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Foodstuffs
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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Foodstuffs
5:14 pm
Tue June 4, 2013

Measuring The Impact Of Local Food - Or Trying To

It’s the table farthest from the door at the Contoocook winter farmer’s market, but it's the one that catches my eye: asparagus stalks so big, you could play the drums with them.

The man who brought them, Jim Ramenack of Warner River Organics, says he's seen nothing but growth lately in local food.

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NH News
4:59 pm
Mon June 3, 2013

What Is N.H. Food?

Republic's chef and co-owner Edward Aloise and the list of the local farms that supply food to the restaurant.
Brady Carlson NHPR

This week on All Things Considered we’re kicking off a feature on local food, which we’re calling Foodstuffs.

Local food is growing in New Hampshire – both in its size and its popularity. But it can be difficult to explain just what makes our state's food unique. NHPR's Brady Carlson takes us on a quest to find the answer.

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All Things Considered
5:26 pm
Thu May 16, 2013

Restaurant Week New Hampshire To Highlight Granite State Chefs

Restaurant Week New Hampshire will no doubt feature more than a few seafood dishes this year.
Credit Emily Cavalier via Flickr/Creative Commons - http://www.flickr.com/photos/603to212/3148697455/

Friday is day one of Restaurant Week New Hampshire, aimed at showcasing Granite State cuisine and the people who produce it.

Amy Traverso is Senior Lifestyle Editor at Yankee Magazine. She joins All Things Considered host Brady Carlson with a preview of the event.

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Word of Mouth
11:13 am
Wed May 8, 2013

Why We Love Tiny Packages Of Treats

Credit elmachuca via Flickr Creative Commons

You know those individually wrapped chocolates that you find in office candy jars and Halloween sacks ?  Turns out, the troublesome need to unwrap chocolates makes them hard to eat in certain settings, like the car, which is why some years back, Hershey released Reese’s Minis, small, resealable bags of candy designed to be snarfed on the go.

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