Food

Shifting the Balance
5:40 pm
Mon May 7, 2012

Can Healthy Food Make It As Snack Food?

feck_aRt_Post via Flickr/Creative Commons

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.

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The Salt
9:12 am
Mon April 23, 2012

How Making Food Safe Can Harm Wildlife And Water

A clampdown on contamination in growing fields has pushed out wildlife and destroyed habitats.
Adam Cole NPR

Originally published on Mon April 23, 2012 6:36 am

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.

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Food
2:11 pm
Sun April 22, 2012

Fake Food: That's Not Kobe Beef You're Eating

Is that real Kobe beef? If you're eating it in the United States, then it's not.
Kelly Cline iStockphoto.com

Originally published on Thu March 27, 2014 9:45 am

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.

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The Salt
12:40 pm
Fri April 20, 2012

Rewash That Pre-Washed Bag Of Lettuce? Don't Bother (Probably)

If you rewash your pre-washed salad for safety, you're not alone. But is it necessary?
istockphoto.com

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.

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The Salt
8:23 pm
Thu April 19, 2012

Your Salad: A Search For Where The Wild Things Were

Originally published on Wed January 9, 2013 5:15 pm

When you tear open a bag of prewashed salad greens, do you worry that this superhealthful fast food could actually make you sick?

The companies that sold you that salad do worry about it. Because no matter how much they try to keep dangerous microbes out of that bag, they can't seem to guarantee that they've caught every one.

This week, for instance, Dole Foods recalled thousands of bags of lettuce after a few leaves from one of those bags turned up positive for Salmonella bacteria.

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NPR News
4:00 am
Mon April 16, 2012

Ben & Jerry's Opens Flagship Store In Tokyo

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.

The Salt
3:07 am
Fri April 13, 2012

Advice For Diet Soda Lovers: Skip The Chips

It's not clear if diet soft drinks are the healthiest choice.
ASSOCIATED PRESS

Originally published on Mon April 16, 2012 7:47 am

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.

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Word of Mouth - Segment
9:59 am
Thu April 12, 2012

Garden Favorites, From Fiddleheads to Asian-Style Asparagus

Dan Gair/Blind Dog Photo

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 Gunst is 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:

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The Salt
2:24 pm
Wed April 11, 2012

FDA Launches Voluntary Plan To Reduce Use Of Antibiotics In Animals

The FDA's latest effort to end the use of antibiotics as growth promoters in animals is getting mixed reviews from activists.
Rob Carr AP

Originally published on Thu April 12, 2012 6:38 am

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.

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The Salt
2:54 am
Wed April 11, 2012

Time For A 'Bug Mac'? The Dutch Aim To Make Insects More Palatable

Students prepare mealworm quiches at the Rijn IJssel school for chefs in Wageningen, Netherlands.
JERRY LAMPEN Reuters /Landov

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?

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Planet Money
3:16 am
Tue April 10, 2012

Why Matzo Makers Love Regulation

Rabbi Yaakov Horowitz at the Manischewitz factory in 2007
Mike Derer AP

Originally published on Wed April 11, 2012 11:06 am

For more, see our video, Inside The Matzo Factory, and see Adam Davdson's latest NYT Magazine column

The matzo business may be the most heavily regulated business in the world.

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The Salt
5:11 pm
Mon April 9, 2012

Now On The Menu For Hungry Kids: Supper At School

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.
Charlie Riedel AP

Originally published on Tue April 10, 2012 1:34 pm

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."

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Series: Shifting the Balance
11:09 am
Mon April 9, 2012

At Google, well-fed employees are a solid investment

(Photo by Kenn Wilson via Flickr Creative Commons)

Think about the workplace perks that keep you a contented employee. Maybe there's free coffee in the kitchen, or, perhaps, your pooch is allowed to wander among the cubicles. 

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Series: Shifting the Balance
10:01 am
Thu April 5, 2012

Calories, Consumption, and the Key to Capitalism

Any idea how many calories are in a 64-ounce double gulp soda from a convenience store? 800, how about one of those big cookies? For a society fixated on weight-loss, very few of us know how many calories we’re taking in and what is a calorie, after all? You can’t see taste, or smell them, but they are everywhere. Your brain knows if you’re getting too much or too little. And the more you take in, the more the food industry makes.

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Word of Mouth - Segment
12:20 pm
Tue April 3, 2012

Is food addiction a myth?

(Photo by Adam Kuban via Flickr Creative Commons)

Bet you can’t eat just one. The Lays potato chip campaign plays on the idea of snacking out of control. From Oprah to "The Biggest Loser," people describe themselves like addicts, needing one more bite of fatty, salty, sugary foods, knowing full well that remorse will follow their mouthful of pleasure.

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