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.
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.
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.