Eating In: A Series on Food in New Hampshire

Eating In, a series examining food and food culture in New Hampshire, ran May 17-21, 2010.

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Eating In
12:00 am
Tue May 18, 2010

No Local Beef, But Eggs Are Abundant

madelinetosh via Flickr/CreativeCommons

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.

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Eating In
12:00 am
Mon May 17, 2010

Chicken-A-Go-Go: An Edible Minute

The humble chicken, that bowling ball with a bad case of feathers, has returned to America's backyard.

Pam Miller in Campton says the urge for chickens is connected to a deeper cultural movement:

We've tried to take care of our energy use with our solar panels and our hybrid car. And the next big thing is the food.

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Eating In
12:00 am
Mon May 17, 2010

Food Choices without Judgment

Virginia Prescott, left, at age 9 with brother Steven, sister Margaret and brother Mark

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.

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Eating In
12:00 am
Mon May 17, 2010

The Ethical Butcher

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.

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Eating In
12:00 am
Mon May 17, 2010

Weeding the Company Garden

Shelley & Dave via Flickr/CreativeCommons

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.

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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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