Dear EarthTalk: How do I learn about what pesticides may be on the food I eat?-- Beatrice Olson, Cleveland, OH
Along with the rise in the popularity of organic food has come an increased awareness about the dangers lurking on so-called “conventionally produced” (that is, with chemical pesticides and fertilizers) foods.
Sip a glass of Italian wine tonight with dinner. Savor its full-bodied flavor, or its delicate notes of plum or cherries. If you really concentrate, you might detect another subtle but important flavor - equality. Italian women are revolutionizing the way vino is made, promoted and sold. And women in corporate boardrooms might not be a new phenomenon; their entrance in the world’s male-dominated cantinas and vineyards is, especially as they’re making changes that are nothing to sniff at. Nancy Greenleese reports.
You’re at the gym, working up a sweat, burning some calories, getting that metabolism in gear… and then the workout ends and you’re looking for quick refreshment. Grabbing a candy bar or a sugary soda from the vending machine can feel like you’re undoing all your exercise.
We'd probably like to think that clean, safe food goes hand in hand with pristine nature, with lots of wildlife and clean water. But in the part of California that grows a lot of the country's lettuce and spinach, these two goals have come into conflict.
Environmental advocates say a single-minded focus on food safety has forced growers of salad greens to strip vegetation from around their fields, harming wildlife and polluting streams and rivers.
An increasing number of restaurants in the U.S. display signature dishes made with Kobe beef. From Kobe steak raviolis to Kobe beef burgers, you name it, Kobe beef seems to be popping up everywhere — except it's not Kobe beef.
Food writer Larry Olmsted of Forbes.com couldn't help but notice the trend and decided to bust everyone's bubble in a three-part expose of the so-called domestic Kobe beef industry.
Originally published on Fri April 20, 2012 12:43 pm
It's the unscripted, offhand comments that get you in hot water in journalism. Yesterday, in an on-air conversation that introduced a piece on All Things Considered about how farmers in California's Salinas Valley try to keep harmful microbes out of bagged salad greens, we had this exchange in the studio:
Allison Aubrey: Does that mean we need to wash this stuff?
Audie Cornish: I wash it every time, I just don't know if it helps.
It's in a ritzy section of town, so the company is hoping to appeal to high end customers with a retro farmhouse style decor. This includes Ottomans covered in vinyl cowhide fabric and the front of a 1960s van mounted on the wall.
Got a Diet Coke or Diet Pepsi habit? Lots of Americans do. Consumption of all types of diet soft drinks has been on the rise. And as a nation, we drink an estimated 20 percent more of diet drinks now than we did 15 years ago.
So, is it good for us? A new study finds the answer to that question may depend a lot on, well, what you eat.
Locavores, rejoice. Longer days and warming soil means a fresh crop of spring greens and veggies will soon be arriving in New England. But if you’re not sure what to do with those fiddleheads and dandelion greens, rest easy. We’ve brought in the expert. Kathy Gunstis the author of Notes From a Maine Kitchen, a month-by-month cookbook that reads more like a love-letter to the foods of region.
Here are three of Kathy's favorite spring recipes:
The U.S. Food and Drug Administration said today it is calling on the nation's pork, beef, and poultry producers to reduce their use of antibiotics. But some watchdog groups say this voluntary guidance doesn't go nearly far enough.
The issue has been contentious for decades. Just last month, a federal judge ruled that the FDA had to go ahead with a plan it proposed in 1977 that would ban the use of some antibiotics as a growth promoter in animals.
Students prepare mealworm quiches at the Rijn IJssel school for chefs in Wageningen, Netherlands.
Credit Teri Schultz for NPR
An African blesbok samosa with insect crumble — complete with mealworms and buffalo worms — at the Specktakel restaurant in the Netherlands.
Credit Teri Schultz for NPR
Candied buffalo worms were on the menu at the Dutch restaurant. Specktakel owner Mark Cashoek says it's "the fear factor" and "the gimmick" that get restaurant patrons to eat some of his insect dishes.
Diners who merely flit over the menu at the Specktakel restaurant in the Netherlands are sometimes shocked when their plate arrives.
"They just read the first two things in the sentence, and then they think they've got the bobotie pie with pumpkin mash, raisins and watercress," says owner Mark Cashoek. "And the last word is actually the insect crumble."
Insect crumble? Who would want to see crumbled insects on their plate next to the antelope quiche?
Students at Garfield Elementary School eat dinner as part of an after-school program in Kansas City, Mo. In the past few years, a federally subsidized school dinner program has spread from six to all 50 states.
Credit Sam Sanders / NPR
Kathleen Fiengo has worked in school cafeterias for 25 years, but only in the past year did she start cooking supper for kids at Nathan Hale Elementary in Manchester, Conn.
Not long after the start of the school year, Monique Sanders, a teacher at Nathan Hale Elementary School in Manchester, Conn., realized many of her students were going to bed hungry.
"It was very bad. I had parents calling me several times a week, asking did I know of any other way that they could get food because they had already gone to a food pantry," Sanders says. "The food pantry only allows you to go twice per month, so if you are running low on your food stamps or you didn't get what you needed and you're not able to feed your family, that's very stressful."