Health

Eating In
12:00 am
Mon May 17, 2010

Wining and Dining Locally

rogersmj via Flickr/CreativeCommons

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.

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Eating In
12:00 am
Mon May 17, 2010

Spaghetti Western: Tracing Pasta to its Source

As part of our weeklong series on food, “Eating In”, the news team cooked dinner at reporter Josh Rogers’ house.

We then tracked how some of the main ingredients made their way to our dinner table.

Producer Avishay Artsy started with the pasta, served in a sauce of caramelized onions, garlic, anchovies, crushed red pepper and parsley.

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Eating In
12:00 am
Mon May 17, 2010

Can We Harvest Enough Grain?

Grain is a key ingredient in the American diet.
Many of us are familiar with the US Department of Agriculture’s food pyramid with bread, cereal, and pasta forming the large base at the bottom.
Local food reliance has a certain appeal, but producing all of the wheat, barley and rye needed to feed the region might be our biggest challenge.
As part of New Hampshire Public Radio’s series on food, “Eating In”, Amy Quinton has this look at the prospects for home grown grain.

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Eating In: A Series on Food in New Hampshire
12:00 am
Mon May 17, 2010

Eating In: A Series on Food in New Hampshire

In this weeklong series we look at food and food culture in New Hampshire and beyond. We examine and explain food trends, talk to food producers from around the state, do some cooking, find out how to eat healthy on a budget, and even discover a new source of artillery: the cupcake.

 

Series Stories:

The Ethical Butcher

Weeding the Company Garden

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