Foodstuffs

A food blog from NHPR news, digital, & programming staff, exploring food & food culture around the state & the New England region. On-air features air Thursdays on All Things Considered and Saturdays during Weekend Edition.

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Foodstuffs
2:54 pm
Thu May 8, 2014

At UNH Dairy Bar, Education In The Salad

The Dairy Bar at the University of New Hampshire
Credit Michael Samuels

 

An on-campus eatery makes sustainability a learning experience.

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Foodstuffs
5:13 pm
Thu May 1, 2014

Farm-To-School Programs Boost New Hampshire On The 'Locavore Index'

The 2014 Locavore Index again ranks New Hampshire's local food system as one of the strongest in the country, rating third behind Vermont and Maine.

Martin Langeveld of Strolling of the Heifers, the Vermont organization which produces the Locavore Index, talks with All Things Considered host Brady Carlson about how New Hampshire's food system is growing and changing.

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Foodstuffs
10:00 am
Thu April 24, 2014

New Hampshire's Nanobrewing Laws Are Bolstering A New Beer Boom

New Hampshire's latest beer boom is in evidence at Bert's Better Beers in Hooksett.
Credit Adam McCune for NHPR

In the late '90s, craft beer saw a renaissance of sorts. After years of nondescript light beers almost completely dominating the market, tastes seemed to wake up. Breweries and brew-pubs started up almost overnight. A boom was born.

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Foodstuffs
4:17 pm
Mon April 21, 2014

Drumming Up Timpano For Easter

Mixing the dough with white and semolina flours.
Courtesy Author's Wife.

Nana never made this dish. There is no family recipe for Timpano that has passed down through generations of Parrellas. But when it comes to inspiring nostalgia for the cooking of my grandmother, there’s nothing like Big Night.

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Foodstuffs
2:23 pm
Thu April 17, 2014

White Whiskey The Specialty For Nashua's First Distillery

Andy Harthcock pours a sample of Beat 3, the distillery's white whiskey.
NHPR / Michael Brindley

There are plenty of breweries popping up all across New Hampshire, but a husband and wife recently opened Nashua’s first distillery.

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NH News
4:54 pm
Thu April 10, 2014

This Guy Makes Homebrewed Beer With Syrup, Just Not The Kind You Think

Peter Ashworth (right) watches as his son James hammers a tap into a black birch tree.
Ryan Lessard NHPR

Last week I tagged along with a man in Weare who’s tapping black birch trees for their sap. While its syrup is not as sweet as maple syrup, it can be an unexpected and tasty ingredient in home-brewed beer.


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Foodstuffs
5:17 pm
Thu April 3, 2014

For Nonprofit Fundraising, Could Coffee Shops Be The New Thrift Stores?

The proprietors of City Cafe in Manchester hope their new downtown coffee shop can bring in enough profit to send thousands each month to nonprofit groups.
Credit Doug8888 via Twitter/CC - http://ow.ly/vpevy

Running a business that puts its profits into nonprofits isn't new - but the most common business we see is usually a thrift store.

A new coffeeshop in Manchester, called City Cafe, is using food and drink to boost nonprofit groups.

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Foodstuffs
5:23 pm
Thu March 27, 2014

A Food Truck Comes To Dartmouth

Dartmouth College - that hallowed, prestigious Ivy League institution of higher learning - is now home to a food truck.

It's known as The Box, and it will serve Mediterranean-style sandwiches, salads and other foods, while giving students at the Tuck School of Business a chance to manage and operate a private, for-profit business.

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Foodstuffs
7:25 pm
Thu March 20, 2014

Candy, Cashews & Continuity: 100 Years At Marelli's

Marelli's Market
Credit Michael Samuels

 

Marelli's Market in Hampton celebrates its centenary with a new book and a museum exhibit.

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Foodstuffs
7:43 pm
Thu March 6, 2014

Room For A Deer-Farming Boom

European red deer at Bonnie Brae Farms.
Credit Michael Samuels

 

Raising venison is one of the fastest-growing agricultural industries in the country, but that growth has yet to reach NH.

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Foodstuffs
5:44 pm
Thu February 27, 2014

'Food Incubator' In Derry Aims To Help Small Food Businesses Scale Up

Small businesses looking to scale up sometimes use what are called incubators – spaces that give them access to additional expertise or resources without having to take on a lot of additional cost.

New Hampshire is home to a food business incubator. It’s called Creative Chef Kitchens in Derry, and owner and founder Neelima Gogumalla joins All Things Considered host Brady Carlson to talk about it.

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Foodstuffs
5:52 pm
Thu February 20, 2014

Three Granite Staters In The Running For The 'Oscars Of Food'

This week the James Beard Awards recognized three Granite Staters in their list of semifinalists, two of whom are in the category for Best Chef Northeast.

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NH News
4:32 pm
Thu February 13, 2014

Death By Dancing Lion: Internationally Renowned Chocolate Here In N.H.

Ryan Lessard NHPR

Valentine's Day means you may be on the hunt for some good chocolate. How about chocolate that not only tastes good but is also high art?


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Foodstuffs
6:08 pm
Thu February 6, 2014

Maple Syrup: Before The Sap Comes Out, New Labels And New Questions

New Hampshire sugar houses will soon be busy boiling down sap into mapley goodness.
Credit <a href="http://www.flickr.com/photos/dougtone/5569497682/in/photostream/" target="blank">dougtone</a> via Flickr/Creative Commons

It’ll likely be several more weeks before most of New Hampshire's syrup producers boiling their sap into maple goodness, but there are big ideas and changes in the air these days around syrup production, from new grading standards for syrup-producing states and Canadian provinces, to research on sap that suggests syrup could be produced in a way that's something akin to a row crop. 

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Foodstuffs
5:13 pm
Thu January 30, 2014

How Would N.H. Farmers Change In A Changing Climate?

Among the questions food producers and farmers are looking at these days is how they might be affected by a changing climate – and what they might do about it.

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Foodstuffs
4:37 pm
Thu January 30, 2014

Napa Valley Vintners Come To New Hampshire

Corinne Szopa of Portsmouth smells a deep rosé of cabernet.
Ryan Lessard NHPR

The 9th annual Wine Week wraps up in New Hampshire Thursday night with a big event in the Manchester Radisson from 6-9 where about 1800 wines will be featured along with several wine personalities. NHPR’s Ryan Lessard checked out two events Wednesday night where some Napa Valley winemakers and vineyard owners made an appearance and produced this audio postcard. 


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Foodstuffs
5:40 pm
Thu January 23, 2014

A New Hampshire Look At The 'Delights' Of Iraqi Cuisine

This week on Foodstuffs, we connect the Granite State to the food traditions of Iraq.

Nawal Nasrallah of Salem is author of the book Delights From The Garden Of Eden, which not only includes Iraqi recipes but traces the history of the country’s cuisine. Saveur magazine named it one of the top 10 cookbooks of 2013.

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Foodstuffs
5:50 pm
Thu January 16, 2014

Come For The Skiing, Stay For The Giant Cookies

Cookies as big as dinner plates. There's very little we can add to that.

Every chair lift ride up Pats Peak in Henniker looks full on this mild winter day. Skiers and snowboarders are coming down the mountain, one after the other.

Joni Aubin and her colleagues spent much of the day before getting ready for these crowds – and not just on the slopes, either. Though she manages the snow sports office, Aubin helped out in the Tradewinds Café, wrapping up stacks of a Pats Peak specialty: the giant M&M cookie.

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Giving Matters
12:30 am
Sat January 11, 2014

Cornucopia Project Filling Kids' Cups

Third graders at DCS tending their garden.
Ellingwood

The Cornucopia Project teaches kids to grow food -- and to make a lifetime of healthy eating choices. Susan Ellingwood and her third-graders in Dublin are old hands in their school garden -- which was established with help from the Cornucopia Project.

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Foodstuffs
5:46 pm
Thu January 9, 2014

Of 'Meatless Mondays' And 'Wedgetarians'

For those looking to try a few more meatless recipes in their diet, David Brooks recommends Indian food, because, he says, the spices and flavors will taste so good they'll never miss the meat.
Credit schlymay via Flickr/CC - http://ow.ly/srcRY

We post most Foodstuffs updates on Thursdays, but today we’re looking at something that takes place on Mondays – Meatless Mondays. The idea is that even those who regularly partake of meat will eschew it for a single night, for a host of reasons, including health or environmental benefits.

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NH News
4:08 pm
Mon January 6, 2014

Bedford Coffee Ranked Fifth In US

CQ's junior roaster releases the beans into the cooling drum at just the right time.
Credit Michael Samuels

 

Some predict we're on the verge of a 'coffee revolution' here in NH, and a small Bedford-based roaster is leading the charge.

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Foodstuffs
1:50 pm
Thu January 2, 2014

How To Stay Warm And Eat Healthy? Soup, That's How

Soup just may be the answer.
Credit Jackie Newgent RDN, CDN via Flickr/CC - http://www.flickr.com/photos/jackie_newgent/11072560865/in/photolist-hSrLzP-7kUgGc-5CfzCM-aLpi5P-4dAm1v-7T2r4-aLphsD-aLpmcB-aLpiPV-aLph9t-aLpkZv-aLpjog-aLpkvi-aLpgKk-aLpkGR-aLpkPV-aLpgXZ-aLphN6-aLpfGD-aLphdT-6gYqPv-

Chances are at least a few of us have once again vowed to eat healthy in the new year. And, chances are, those of us who have made that resolution will run into a big challenge: how do you eat healthy when you're eating out?

Susan Laughlin of New Hampshire Magazine has been pondering this very question, and she has some encouraging tips - mostly related to soup.

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Foodstuffs
4:47 pm
Thu December 26, 2013

Baking With A Two Year Old: Holiday Biscotti Now Known As 'Christmas Pirate Cookies'

Two year old Owen Carlson, wearing his special cape, mixes up some "Christmas pirate cookies," aka biscotti, with his dad, NHPR's Brady Carlson.
Brady Carlson, NHPR

This month for Foodstuffs I’ve been talking with New Hampshire bakers about what they do at the holidays. This week, it’s my turn. And I’ve got a very special baker working with me - my two year old son, Owen, who has a special message for you:  “Hello, people! I’m making cookies people!’

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Foodstuffs
5:30 pm
Thu December 19, 2013

For Holiday Goodies, Sometimes Simpler Is Better - Even For The Pros

Erin Gardner says most of her clients order wedding cakes, but some do order custom cakes like these for holiday parties.
Credit courtesy Erin Gardner/Wild Orchid Baking

This month on Foodstuffs we've been focusing on baking, and we wanted to make sure to talk with Erin Gardner of Wild Orchid Baking in Dover.

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Foodstuffs
5:52 pm
Mon December 16, 2013

Hot Sauce Comes To Durham, Thanks To A Friendly Wager Over Football

One drop does it: Louisiana hot sauce.
Credit mutant log via Flickr/CC - http://www.flickr.com/photos/mutantlog/28907189/in/photolist-3ya6P-7nGfCd-e1UqQ-9KHhfy-8nRMrH-9pQLGf-3ya9b-GmVPp-4Tc2kj-9ryYig-6Ex6KT-dA39Wb-5Zp3pr-dfFuNE-9Diu2k-4gJBmK-4tgA5q-fF93UY-aQea1K-2HXxMi-9KHhaE-58jv5R-3ya8c-ctBUDY-FGBB

Temperatures are set to reach the single digits this week in Durham, home to the main campus of the University of New Hampshire - but at least one house in town will be plenty hot.

Durham town administrator Todd Selig says he won himself a bottle of Louisiana hot sauce in a friendly wager with Hammond, Louisiana mayor Mayson Foster. The wager was over last weekend's football playoff game between the UNH Wildcats and the Southeastern Louisiana University Lions - a game, it should be noted, that was played in a venue called Strawberry Stadium.

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Foodstuffs
5:41 pm
Thu December 12, 2013

Baking Well-Loved Recipes With New Ideas, And Good Causes

This month in Foodstuffs we’re talking to bakers, and today we talk with a woman in Manchester who bakes for charity.

Since 2007, Martha May Fink has used bake sales, physical and online ones, to raise tens of thousands of dollars for charities that address hunger – and all in her spare time, nights and weekends.

She talks with All Things Considered host Brady Carlson about how she started her bakesales, and her tips for baking during the holidays.

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Foodstuffs
6:00 pm
Wed December 11, 2013

Chocolate: The Sweet Science

For many of us the science of chocolate begins and ends with that great literary and cinematic candyman, Willy Wonka, who insisted chocolate was only best when it was churned by waterfall.

Of course, Wonka lived in the world of pure imagination, but the science of chocolate is pretty interesting in this world as well, as a group of Granite Staters found out in a recent "Science on Tap" event in Manchester.

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Foodstuffs
6:07 pm
Thu December 5, 2013

Better Tourism Through Cookies

Cookies. No more needs to be said.
Credit Brady Carlson

All this month Foodstuffs is looking at baking – something many of us do around this time of year. And we’ll meet a range of people who bake at the holidays for a range of different reasons. For some innkeepers and bed and breakfast operators in the White Mountains, baking cookies is good for tourism.

That’s the idea behind the annual Inn to Inn Holiday Cookie and Candy Tour, which takes place December 14th and 15th.

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Word of Mouth
10:44 am
Tue November 26, 2013

When Did 'Three Square Meals' Become The American Norm?

Credit Diettogo1 via Flickr Creative Commons

Admitting to eating a bowl of cereal for dinner is like disclosing that you are lonely, lazy, or waaay to busy. Similarly, not having the whole family sitting around the table for a hot dinner of protein, a vegetable, and dessert feels like some kind of failure. When did how and what we eat become codified as right, proper, and essentially American?  How did factory work, television and advertising shape the varied diets carried by centuries of immigrants into the breakfast, lunch and dinner most of us eat today?

Abigail Carroll is a food historian and author of Three Squares: The Invention of the American Meal, which explores the history of America’s eating from the Colonial era to the present.

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Word of Mouth
5:07 pm
Mon November 25, 2013

What Did The First Thanksgiving Menu Include?

Credit puzzler4879 via flickr Creative Commons

Thanksgiving is just a few days away, and every year around this time, our thoughts and stomachs go out to food. Long before deep fried turkeys, gelatinized cranberry sauce, and boxed stuffing there was the inaugural Thanksgiving feast at the Plymouth plantation. So what was on the table that day? Abigail Carroll might have an idea. She’s a food historian and author who has studied the Colonial and Native American diet extensively. We spoke with her earlier this month about her new book,Three Squares: The Invention of The American Meal.

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