Foodstuffs

Foodstuffs
5:41 pm
Thu December 12, 2013

Baking Well-Loved Recipes With New Ideas, And Good Causes

This month in Foodstuffs we’re talking to bakers, and today we talk with a woman in Manchester who bakes for charity.

Since 2007, Martha May Fink has used bake sales, physical and online ones, to raise tens of thousands of dollars for charities that address hunger – and all in her spare time, nights and weekends.

She talks with All Things Considered host Brady Carlson about how she started her bakesales, and her tips for baking during the holidays.

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Foodstuffs
6:00 pm
Wed December 11, 2013

Chocolate: The Sweet Science

For many of us the science of chocolate begins and ends with that great literary and cinematic candyman, Willy Wonka, who insisted chocolate was only best when it was churned by waterfall.

Of course, Wonka lived in the world of pure imagination, but the science of chocolate is pretty interesting in this world as well, as a group of Granite Staters found out in a recent "Science on Tap" event in Manchester.

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Foodstuffs
6:07 pm
Thu December 5, 2013

Better Tourism Through Cookies

Cookies. No more needs to be said.
Credit Brady Carlson

All this month Foodstuffs is looking at baking – something many of us do around this time of year. And we’ll meet a range of people who bake at the holidays for a range of different reasons. For some innkeepers and bed and breakfast operators in the White Mountains, baking cookies is good for tourism.

That’s the idea behind the annual Inn to Inn Holiday Cookie and Candy Tour, which takes place December 14th and 15th.

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Word of Mouth
10:44 am
Tue November 26, 2013

When Did 'Three Square Meals' Become The American Norm?

Credit Diettogo1 via Flickr Creative Commons

Admitting to eating a bowl of cereal for dinner is like disclosing that you are lonely, lazy, or waaay to busy. Similarly, not having the whole family sitting around the table for a hot dinner of protein, a vegetable, and dessert feels like some kind of failure. When did how and what we eat become codified as right, proper, and essentially American?  How did factory work, television and advertising shape the varied diets carried by centuries of immigrants into the breakfast, lunch and dinner most of us eat today?

Abigail Carroll is a food historian and author of Three Squares: The Invention of the American Meal, which explores the history of America’s eating from the Colonial era to the present.

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Word of Mouth
5:07 pm
Mon November 25, 2013

What Did The First Thanksgiving Menu Include?

Credit puzzler4879 via flickr Creative Commons

Thanksgiving is just a few days away, and every year around this time, our thoughts and stomachs go out to food. Long before deep fried turkeys, gelatinized cranberry sauce, and boxed stuffing there was the inaugural Thanksgiving feast at the Plymouth plantation. So what was on the table that day? Abigail Carroll might have an idea. She’s a food historian and author who has studied the Colonial and Native American diet extensively. We spoke with her earlier this month about her new book,Three Squares: The Invention of The American Meal.

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Foodstuffs
6:02 pm
Thu November 21, 2013

Meet Portsmouth's New 'Beer Master'

New Hampshire’s food system is growing and changing, and that means old jobs are evolving. Farmers, for example, are doing marketing and media along with planting and harvesting. And there are new jobs in the food system as well, including this one: Hotel Beer Master.

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Foodstuffs
1:46 pm
Thu November 14, 2013

Could Drones Help Protect Apple Orchards From Disease?

UNH doctoral student Matt Wallhead (left) and assistant professor of plant pathology Kirk Broders, with their unmanned aerial vehicle.
Credit Rachel Rohr / Courtesy UNH

One of the challenges apple growers face is a fungal disease known as apple scab. New research at the University of New Hampshire might yield a better approach to preventing its spread – an approach, by the way, that includes the use of special imaging cameras mounted on unmanned aerial vehicles, also known as UAV’s or drones.
 

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Foodstuffs
5:34 pm
Thu November 7, 2013

What Portsmouth's Chefs Learned From The Man Who Made It A Food Hotspot

Credit Squirrel Flight via Flickr/Creative Commons: http://www.flickr.com/photos/squirrelflight/1355544138/in/photostream/

Portsmouth has long been considered one of the state’s food hotspots, and with Restaurant Week Portsmouth getting underway, we thought it was a good time to check in on Portsmouth’s food scene - a scene that got a huge boost in the 1970's from a chef called James Haller, who founded the Blue Strawbery restaurant.

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Word of Mouth
12:43 pm
Tue November 5, 2013

Can A Buffet Serve A Balanced Meal?

This breakfast buffet greets visitors at a Marriott property in Germany.

In the spirit of thinking about how we eat over what we eat, a team at Cornell University conducted a study to see how we can make the buffet—that most tempting and often fattening arrays of food — into part of a balanced breakfast.

Dr. Andrew Hanks is a researcher for the Cornell Food and Brand Lab.

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NH News
6:32 pm
Thu October 31, 2013

Custom Confectioners Churn Out Halloween Chocolates

Strawberry Creams on their way into the "enrober" where they will get a chocolate shower ...
Sam Evans-Brown NHPR

Halloween is upon us, and Granite State Candies, a third generation candy shop in Concord and Manchester, has been making custom chocolates for the Holiday even though Halloween is not necessarily the time when shoppers splurge on that special treat.

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Foodstuffs
7:00 am
Sat October 26, 2013

How To Turn Your Jack-O-Lantern Into Tasty Pumpkin Goodness

Credit Jason Dean / Flickr Creative Commons

With pumpkin season in full swing, many Granite Staters are enjoying baked goods, snacks, and beverages flavored with this signature fall fruit.  And then, of course, there's the annual rite of pumpkin carving. Weekend Edition host Amanda Loder talked with The Heart of New England e-magazine's Marcia Passos Duffy about how to wring pumpkin flavor out of post-Halloween jack-o-lantern remains.

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Word of Mouth
11:56 am
Tue October 22, 2013

Eating One Of The Hottest Peppers On Earth...For Sport

About 250 times hotter than a jalapeño, the Naga King Chili was even used in a weapon made by the Indian military.
Credit Aaron Joel Santos / Novus Select via Smithsonian.org

The scoville scale is used to measure how spicy as pepper or chili is. The jalapeno can have a rating as high as 8,000 units, and for many sensitive palates, that’s plenty. The world’s hottest peppers approach an incredible 1.5 million scoville units – so hot, a tribe in northeast India consumes them for sport. Best-selling science writer Mary Roach visited the Naga tribes to observe their competitive and cultural history with the scorching Naga King Chili.  Roach is author of many books – most recently is Gulp: Adventures on the Alimentary Canal… and she wrote about the Naga King Chili for Smithsonian magazine.

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Foodstuffs
3:40 pm
Thu October 17, 2013

In Which A Man Named Mario Finds And Eats A Giant Mushroom

Mario Mollica says hen of the woods mushrooms mimic the look of the oak trees around which they grow.
Credit thegardenbuzz via Flickr/CC - http://www.flickr.com/photos/thegardenbuzz/5037450393/in/photostream/

When we say giant mushroom, we mean it - a two foot long, 30 pound mushroom found in Salem.

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All Things Considered
12:33 pm
Thu October 10, 2013

Giants Among Us: A Family Fights For Pumpkin Supremacy

David, Matt and Erin Patterson pose with the prize of the patch.
Credit Shaina Gates / NHPR

The Pattersons, Matt and Erin, live off a quiet road in New Ipswich.

Dirt driveway on the left, beige house in the middle, pumpkins on the right.

“So this is it,” says Erin. “This is Lola.”

Lola is the prize of the patch this year. She sits heavy in the garden, bigger than you can get your arms around.

More yellow than orange, the pumpkin is hidden behind a partition of burlap.

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Foodstuffs
5:27 pm
Thu October 3, 2013

Inside The Traditional New England Church Bean Supper

Bean suppers are a traditional part of New England food.
Credit lynn.gardner via Flickr/CC - http://www.flickr.com/photos/grandgrrl/3357596727/in/photolist-67GywK-exGGoJ-exDuSx-exGGhh-exDuX8-exGG2q-67Gyw8-exGG9S-cPneUY-5wQkFS-7A7gmP-6YEa91-8HTFkt-8JCqPh-7xuzf2-4eeMcC-a25S97-dmHoJs-dmHo3w-dmHmdX-8JCqjw-8JCqoy-8JznKn-5x

New Hampshire food has been moving in plenty of new directions lately, but some old traditions are carrying on in this part of the country too, including the church bean supper.

Susan Laughlin is food editor for New Hampshire Magazine; she took part in a supper in Boscawen and wrote about the experience in the October issue. She talks with All Things Considered host Brady Carlson about what she expected to see at the dinner and what she found instead.

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NH News
4:51 pm
Thu September 26, 2013

Orchards Compete For A Slice Of The 'Pick Your Own' Pie

Pick-your-own is increasingly where the money is for New Hampshire orchards
Credit She Shimmers via Flickr Creative Commons

Fall in New Hampshire means fairs, foliage – and getting out to one of the state's 300-odd apple orchards to pick your own. Elaine Starkey is out at Butternut Farm in Farmington, with her sons and grandkids, to do just that.

"They usually have donuts, but we got here a little late."

'Pick Your Own Apples' now means not just picking the fruit, but also hay rides, corn mazes, petting animals, And enjoying other seasonal products, like cider, pies, and yes, donuts. 

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Foodstuffs
3:57 pm
Thu September 19, 2013

Put Free Coffee On Laconia's Main Street, And People Will Come

Kevin Grollo (left) of Woodshed Coffee Roasters shows off some of the local blend at the New Hampshire Coffee Festival in Laconia.
Brady Carlson, NHPR

Organizers expected a nice, somewhat modest turnout for the first try at a New Hampshire Coffee Festival. But then, putting a sign out on Main Street that essentially says “free coffee” has a tendency to over-deliver.

“I literally cried in awe of the turnout and the people coming downtown to celebrate the Coffee Festival with us," promotions committee member Lori Chandler said.

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Foodstuffs
12:00 pm
Thu September 19, 2013

Steam Cream: Ice Cream Powered By Steam

Clem Legates and wife scooping steam cream.
Ryan Lessard NHPR

If you’re looking for an uncommon food experience, very few are as rare as Steam Cream, a small batch of ice cream produced in New Hampshire only once a year.  


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Word of Mouth
12:15 pm
Mon September 16, 2013

Farming...In Space!

Credit Courtesy NASA.gov

If you think there are too many food deserts in cities across the United States, try finding some fresh produce in outer space.  Naturally, NASA makes sure astronauts living on the International Space Station don’t go hungry, but since it costs about $10,000 to send a single pound of food to the I.S.S., you can bet they don’t see a lot of leafy greens.

That cost is just one reason growing fresh food in outer space is a crucial step in the future of manned space exploration.  Jesse Hirsch is a staff writer for Modern Farmer, where you can find his article, “Space Farming: The Final Frontier”. 

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Foodstuffs
5:46 pm
Thu September 12, 2013

Reflections On Food, And Faith, At Greek Fest

Susan Harris (left) and Mary Garci serve traditional Greek recipes at the Greek Fest at Taxiarchai Orthodox Church in Laconia.
Brady Carlson, NHPR

This time of year is full of food fests, including a preponderance of Greek fests.

Food is, of course, a central part of Greek culture, and as we found at a festival in Laconia, that means a look at the food can reveal something deeper.

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Word of Mouth
1:58 pm
Wed September 11, 2013

The Shocking Truth Behind Pistachio Pricing: The Ones With Shells Cost MORE!

Pistachios with shells: 8 oz. Pistachios shelled: 6 oz
Taylor Quimby NHPR

When it comes to food I can be a bit of a cheapskate. If I can’t tell the difference between two similar products, the first thing I look at to determine which to buy is the price tag. But sometimes, being a frugal shopper means more than picking the right brand – sometimes it’s about getting your hands dirty. 

Take pistachios for example. I always buy them with the shells on.  Why?  Because they’re cheaper. Presumably, consumers are paying extra for the privilege of not having to split a thumbnail cracking them open. But when we asked around the office at our Concord studios, it turned out there were lots of reasons people choose to buy whole pistachios.

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Foodstuffs
1:51 pm
Mon September 9, 2013

How Much Variety Is There In New Hampshire's Breakfast Places?

Julien's Corner Kitchen in Manchester.
Brady Carlson, NHPR

My toddler, Owen, and I agree on most things when we go out for breakfast. We prefer booth seats over chairs, sharing is always encouraged at the table, and we always go for crayons and coloring books when they're offered.

The one difference? He, being two years old, prizes consistency in his breakfasts - the more similar they are to the last breakfast outing, the better. In fact, he doesn't use the word "breakfast" for these trips - "I wanna go out for pancakes," he says. 

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Foodstuffs
5:39 pm
Tue September 3, 2013

Some School Vending Machines Are Cutting Back On Sugary Drinks

Part of the effort to curb child obesity in the US has been to rethink vending machines – in particular, those offering sugary drinks at schools. The theory is that students make healthier choices when they have healthier options in front of them.

And new research from Dartmouth College shows the contents of those machines are changing – less sugar, more bottled water. But not every school is changing in the same way.

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Foodstuffs
11:28 am
Fri August 30, 2013

Getting Corn While We Can

Piney Woods Farm
Michael Samuels

Now is the time for fresh, local corn, and farm stands are doing a brisk business as summer comes to an end.

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Word of Mouth
12:15 pm
Tue August 27, 2013

Lobster's Journey From Trashy Food To Fancy Feast

Credit The Vault DFW via Flickr Creative Commons

As the summer winds down, so will demand for lobster and its market price. Maine lobstermen are bemoaning low wholesale prices, but far from shore, say New York City’s Lobster Joint, market price today for a roll is $19…a boiled lobster will cost your $34. Today, the crustaceans are coveted, and symbolic of wealth, class, and extravagant living. Not so long ago, lobster was considered lower than the ocean floor on which it dwells. Here to trace its climb up the social ladder from grub for the poor to high-class delicacy is Daniel Luzer, Web Editor at the Washington Monthly. We found his article, “Low Lobster Got Fancy,” in Pacific Standard.

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Foodstuffs
4:21 pm
Thu August 22, 2013

Dartmouth College Takes The Classroom To The Farm

Liz Faiella

Dartmouth senior Monica  Erives is getting a lesson in Gardening Frustrations 101.

One of our main activities today has been trying to find a woodchuck that ate all of our broccoli.

She’s standing next to the row of nibbled vegetables at the Dartmouth Organic Farm. Dressed in jeans, a sturdy brown corduroy jacket, and a forest green baseball cap, Erives looks like a farming veteran. But she’s a newbie.

I grew up in a suburb in the Los Angeles county area, and so this was entirely new to me.

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NH News
7:00 am
Sun August 18, 2013

Art, Local Food, And Charity Combine At Farmers Market

The Nottingham Farmers Market will be the site of a so-called ‘vegetable mandala' today.  Traditionally, mandalas are intricate geometric designs used in Buddhist practice.  But in Nottingham, visitors will buy or bring their own local produce to a table and artistically arrange their donations to create a large-scale design. 

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Foodstuffs
2:48 pm
Thu August 15, 2013

Blossoming Wine Industry Relies On More Than Hardy Grapes To Survive

Amy LaBelle and Cesar Arboleda of LaBelle Winery.
Sheryl Rich-Kern

Unlike maple sugaring or beekeeping, wine making is not a typical agricultural pastime in New Hampshire.

But new techniques in viticulture, along with classic Yankee persistence, are making local wine production a larger part of New Hampshire’s agricultural mix.

According to the New Hampshire Winery Association, the state now has 30 wineries, double the number here in 2005.  New Hampshire wine is no longer a rarity in local grocery and liquor stores, farmers markets and restaurants.

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Foodstuffs
9:24 am
Sun August 11, 2013

Sunday Breakfast Buffet: Tastes and Temptations

Two year old foodie Owen Carlson tries the breakfast buffet at the Friends Diner in Allenstown.
Brady Carlson, NHPR

Has any human being ever taken part in a buffet and not eaten more than he/she intended? The very concept of "all you can eat" stacks the deck against the diner: if you're not interested in stuffing yourself like a twentysomething's hatchback before a cross-country move, you're probably going to order off of the regular menu. Otherwise, saying yes to a buffet means, as Homer Simpson once put it, "bye bye belt!"

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All Things Considered
5:13 pm
Thu August 8, 2013

Two Chains Close N.H. Stores In A Competitive Grocery Industry

The state is deploying its Rapid Response Team to assist over 1,100 workers set to lose their jobs as two supermarket chains close some of their stores.

Shaw’s is planning to shutter six of its 34 New Hampshire supermarkets, while Stop and Shop is closing all of its stores and gas stations in the state.

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