Food

Turkey Confidential is a live, two-hour, call-in program on Thanksgiving Day from 11 a.m. - 1 p.m. EST for public radio listeners across the nation.  On Thursday, November 24, help is on the way for Thanksgiving cooks, kitchen helpers and dinner guests on this, the biggest cooking day of the year. Host Lynne Rossetto Kasper will be available to answer listener questions throughout the live, two-hour program.

Harvest

Nov 24, 2011

Autumn is harvest time. That means Iowa corn and soybeans; fruit dried in the California sun; greens, beans, and potatoes; slaughtered hogs and beef trucked to market. It also means Thanksgiving turkeys. Harvest follows the families to the grain elevator, the farmers markets and, in a welcome break from work, the State Fair. It's the time of summing up after the long growing season --- the time to decide whether the gamble of early spring planting season has paid off.  Listener information is available at www.fivefarms.org

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EarthTalk®
E - The Environmental Magazine

 

Dear EarthTalk: Given the preponderance of carcinogenic chemicals out there today, is it true that eating certain foods like garlic or onions can actually help prevent cancer?    -- M. Stone, Boston, MA

(<a href="http://www.flickr.com/photos/instantvantage/6108039196/" target="_blank">Instant Vantage</a> via Flickr Creative Commons)

You may recall that as President, Ronald Reagan labeled ketchup as a vegetable. On Monday, a joint House-Senate spending bill added tomato paste slathered on pizza to the vegetable group. In fact, pizza is now designated as a “supervegetable”. Julian Pecquet covers health care for The Hill and has been following the bill, and the lobbying effort behind it.

We can't help but wonder what Michelle said when she found out.

 

 

(<a href="http://www.flickr.com/photos/linusekenstam/4051974981/sizes/l/in/photostream/" target="_blank">Jan Ekenstam</a> via Flickr Creative Commons)

Former Word of Mouth intern Stephanie Reighart visited an unexpected restaurant catering to the Upper Valley called Tastes of Africa.

Dan Gorenstein / NHPR

Around the country soup kitchens and food pantries are reporting a spike in demand. Here in New Hampshire, food bank officials say they can’t keep up with requests for help. The state’s food assistance safety net is showing signs of serious strain. 

Things started to change for Christopher Persall sometime this summer.

“It goes from you being able to eat meats, fruits and vegetables and dessert to now there are days where there are some vegetables and some breads.”

Treasure Hunting for a Wild Japanese Delicacy

Oct 13, 2011
Elaine Grant / NHPR

Because of a faraway tragedy, and a fluke of nature, the two men are learning a thing or two about the global economy – and about the fine line between passion and obsession.

If there were such a thing as a professional mushroom forager in New Hampshire, Keith Garrett would be it. So would Eric Milligan.

The two men have been hunting mushrooms in the Lakes Region for the last six years. More than 5,000 species of mushrooms have been identified in this region alone, but Milligan and Garrett are walking encyclopedias.

In January, the global food price index rose for the seventh month in a row, reaching the higest level since record keeping began in 1990. Raj Patel is an activist and academic whose book, Stuffed and Starved, predicted the food crisis that caused riots on four continents back in 2008. More recently, his book, The Value of Nothing, argues that we as citizens should rethink our assumptions about rational markets and the very meaning of democracy.

The localvores are curious: Could we raise most of our food here in New Hampshire?

A recent study out of the University of New Hampshire suggests we’re a long way from self-sufficiency:

One of the things we were originally asked about is can New Hampshire meet 100% of its food needs through local foods, and there’s a pretty big gap.

That’s Matt Magnusson, co-author of the study.

Currently, we can produce just 6% of what we need. Compared to Maine and Vermont at nearly 40%, we’re lagging far behind.

High Fructose Corn Syrup

Sep 4, 2009

The Cow Gas Effect

Mar 29, 2009

Here’s something to chew on from vegetarian Manon Bonnet and vegan Liam Midgely from Terrascope Youth Radio in Cambridge, Massachusetts.

Manon and Liam wanted to know if the choice they have made for themselves not to eat meat—or, in Liam’s case, even wear animal products—is also the better choice for a greener planet.

Confectionary Architects

Feb 14, 2008
Cheryl Senter

For those of you who like a little dessert after dinner, a trip to Canterbury Shaker Village might be in order this weekend.

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