Got Milk? Maybe you do. But how about this: Got raw milk?
While the USDA opposes the sale of raw milk – they’d prefer you drink pasteurized - raw milk - straight from the cow, filtered and chilled - is making a comeback. It’s now sold in 28 states. Don’t bother looking for it at the store though.
People need to come here and they need to bring their own containers. They come here so they can see my animals, they can see our operation. They can decide for themselves whether the animals look healthy, whether everything’s clean.
Here's something you would not want to have for dinner: Methacillin-resistant Staphylococcus Aureus, or MRSA.
Yesterday a report released online by the Journal Pediatrics found a 10-fold increase in MRSA diagnoses among children over 10 years and a three-fold increase in the use of one drug, which indicates that the epidemic that particulary threatens children is becoming much more serious.
Lessley Anderson, senior editor at chow.com came to the studio today and assured us that while publishers of newspapers, novels, and magazines haven’t fared so well in the marketplace of free content, not all print genres are doomed.
There’s a lot of interest in how much we can produce in this region. But when it comes to growing fruits and vegetables, everything, of course, depends on the weather. Cameron Wake is a Research Associate professor at the Institute for the Study of Earth, Oceans and Space at the University of New Hampshire. He's also Director of Carbon Solutions New England. Wake says that if we continue business as usual, scientists predict an increase in average temperature of about 12 degrees by the end of the century. And the results could be catastrophic.
As more and more people begin thinking about where their food is coming from, many turn to local sources. The growth of local fruit and vegetable markets bears that out. And it seems to be the case for meat too. Farmers would love to fill the demand for local meat. But as part of NHPR’s food series this week, Elaine Grant reports that meat producers face a significant obstacle.
SOUND: CHEWING NOISES
It’s lunchtime at Miles Smith Farm in Loudon. Buffy, one of farmer Bruce Dawson’s Scottish Highlander cows, is enjoying her hay.
Supermarkets are carrying more organic products than ever before, and many more are farming organically as well. But critics say organic has no more nutritional value, and that we need to think beyond organic to really address the global food crisis. We’ll hear from both sides of the debate.
In the conversations around localism, one Northern New England town has received a lot of attention. A few years back, Hardwick, Vermont made national headlines as the poster child for the local food movement. The town had been struggling with a median income 25 percent below the state average. Its unemployment rate was 40 percent higher. As part of our food series, Eating-in, NHPR’s Keith Shields brings you the story of a town saved by an agricultural uprising.
Yesterday we set the timer on NHPR's food series Eating In and spoke to Berlin Reed, the vegan-turned-ethical butcher about knowing where our meat comes from. I asked him what happens in places like New England, where we have lots of sustainably-raised livestock, but no places to process them. Well, we’re learning a lot from eating in as well, and today we heard Reporter Elaine Grant’s piece on a new, federally inspected slaughterhouse in Westminster, Vermont that opened three weeks ago So, there is now a place for prospective livestock farmers to close the circle locally.
It's been a lot of fun around NHPR as we prepped for "Eating In," our weeklong food series. People talk about food with a kind of excitement you don't always hear when discussing things like public policy. Yes, we all know the narrative: food brings us together. It puts us all at the table. It serves up a metaphor of nurturance. Its smells and flavors and rituals trigger memories and provide continuity in our lives.
Berlin Reed spent most of his life avoiding meat. He became a vegetarian at age 12, and a vegan at 20.
At first he was just trying to irk his mom. Over time, Reed’s reasons deepened to indictments of animal cruelty and environmental destruction by the meat industry. Then, out of desperation, Reed took a job at a meat counter in Brooklyn. Within weeks of starting the job, Reed was not only up to his elbows cutting carcasses, but dining on them too.
As the days grow longer, gardeners are thinking about what to plant and how much of it, with an eye to frost advisories and heavy rains. According to a National Gardening Association Survey, 41 million Americans grew fruits and vegetables last year - about 13 percent more than the year before. Increasingly, those gardens are not just at home, but at the office. From the uber techies at Google to more traditional outfits like Pepsico and Toyota, corporate-sponsored organic vegetable gardens are sprouting up like garlic shoots.
The Granite State is known for its crisp apples, plump blueberries and abundant maple syrup. Here’s another local ambrosia to add to your table, a bottle of New Hampshire-harvested, fermented and bottled wine.
Wine was first officially produced here in the late 1960s. Today there are 24 wineries in the Granite State. Many vineyards export their bottles out of state, but all promote the movement to drink locally.