dierk schaefer via flickr Creative Commons /

Studies show that growing up below the poverty line can have serious health implications, but can it have a lasting effect on the brain? On today’s show we continue NHPR’s series The First Decade by examining scarcity and how it can hijack a person’s neural pathways, affecting a child’s decision making later in life.

Then, a look at a technological issue that is threatening the livelihoods of farmers across the U.S. how the increasingly computerized nature of automobiles – and a far-reaching  copyright law –  is preventing farmers from maintaining their own equipment.

Karima Nabulsi owns Karima's Kitchen, a specialty food and catering company that operates out of Eastman's Corner Farmstand in Kensington, N.H.

Nabulsi moved to the United States from Lebanon when she was 14. Today, she uses produce from Seacoast-area farms to make traditional Lebanese food.

Listen to the audio postcard below to hear her recipe for spinach fatayer: a Lebanese finger-food.

Turkey: Steve Voght Snowy Scence: ingrid eulenfan / via flickr Creative Commons

For many, Thanksgiving is a time to pull out those tried-and-true family recipes, but why not try something new this year? On today’s show,  new approaches to thanksgiving dinner, from dry brining your turkey to spatchcocking 101. And our series Good Gig, conversations with people who have landed their dream job, continues with a professional photographer who has captured the live performances of everyone from Herbie Hancock to Tony Bennett. Plus, a look at efforts to bring an endangered Native American language back from the brink.

Listen to the full show and click Read more for individual segments.

Funeral Cookies: A Collection Of Recipes

May 27, 2014
star5112 via Flickr Creative Commons

We spoke with Meg Favreau about the tasty treats that are funeral cookies and the various forms in which they come. There are the spongy cookies found in Wales, the chocolate cake-like confections of Belgium, and traditional molasses cookies from Colonial America, to list a few.  Here we’ve listed some of our favorite funeral cookie recipes that we've found, from the historical to the very modern. 

ReneS via flickr Creative Commons

Step into any grocery store or café these days and you’re bound to be offered something pumpkin-y or apple-ish flavored, filled, or shaped. Add to that displays of cascading squashes, pumpkins, pears and apples, and you may notice the onset of fall food overload. Here to help us get a fresh perspective on fall’s rich bounty with tips and recipes for seasonal produce is J.M. Hirsch - food editor for the Associated Press and author of several cookbooks, most recently, “Beating the Lunchbox Blues.” J.M. will be at Gibson's Bookstore in Downtown Concord on Wednesday, October 23rd at 7:oo pm.

harald walker via Flickr/Creative Commons

Last week we looked at what to do with rhubarb beyond the traditional (yet incredibly delicious) pie, and we asked for your favorite rhubarb recipes. And did you ever send us some good ones!

BunchofPants via Flickr Creative Commons

Maine Chef Kathy Gunst on what we should cook and eat to make us feel better about the waning summer season.

Kathy's recipes:

From Notes from a Maine Kitchen (Down East Books, 2011)by Kathy Gunst

Dan Gair/Blind Dog Photo

Locavores, rejoice. Longer days and warming soil means a fresh crop of spring greens and veggies will soon be arriving in New England. But if you’re not sure what to do with those fiddleheads and dandelion greens, rest easy. We’ve brought in the expert. Kathy Gunst is the author of Notes From a Maine Kitchen,  a month-by-month cookbook that reads more like a love-letter to the foods of region.

Here are three of Kathy's favorite spring recipes:

The nation is mourning pop star Whitney Houston with heartfelt tributes at last night’s Grammy awards, fan testimonials and revivals of her old hits. “I Will Always Love You” is currently the number one download on iTunes sales. As the curiosity for the triumphs and the unsavory details of her life are revealed, we can only hope to glimpse more of Whitney’s humanity, and her struggles in and out of the spotlight. That’s the kind of affection that drives Frank Decaro.

Photo by thoughtfuldev, courtesy of Flickr Creative Commons

This Sunday, the average Super Bowl viewer will consume twelve-hundred calories worth of snacks like chili, chips, chicken wings, and pizza, which besides sounding kind of low for junk food, got us wondering what professional cooks and foodies serve at Super Bowl parties… fois gras nachos?  Home-made Cheetos?  We caught up with cookbook author and educator Kathy Gunst.

Photo by Ulterior Epicure via Flickr Creative Commons

 A warning to vegetarians and vegans, this segment is about meat. And fish. And foul. Take coffee-crusted elkstrap, pheasant marsala, or country-fried antelope...yup, gourmet game.

Colin Kearns is deputy editor of Field and Stream Magazine, and editor of the Wild Chef column and blog, where such recipes are shared with hunters and consumers of all things hunted.