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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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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Foodstuffs
6:02 pm
Thu November 21, 2013

Meet Portsmouth's New 'Beer Master'

New Hampshire’s food system is growing and changing, and that means old jobs are evolving. Farmers, for example, are doing marketing and media along with planting and harvesting. And there are new jobs in the food system as well, including this one: Hotel Beer Master.

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Foodstuffs
1:46 pm
Thu November 14, 2013

Could Drones Help Protect Apple Orchards From Disease?

UNH doctoral student Matt Wallhead (left) and assistant professor of plant pathology Kirk Broders, with their unmanned aerial vehicle.
Credit Rachel Rohr / Courtesy UNH

One of the challenges apple growers face is a fungal disease known as apple scab. New research at the University of New Hampshire might yield a better approach to preventing its spread – an approach, by the way, that includes the use of special imaging cameras mounted on unmanned aerial vehicles, also known as UAV’s or drones.
 

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Foodstuffs
5:34 pm
Thu November 7, 2013

What Portsmouth's Chefs Learned From The Man Who Made It A Food Hotspot

Credit Squirrel Flight via Flickr/Creative Commons: http://www.flickr.com/photos/squirrelflight/1355544138/in/photostream/

Portsmouth has long been considered one of the state’s food hotspots, and with Restaurant Week Portsmouth getting underway, we thought it was a good time to check in on Portsmouth’s food scene - a scene that got a huge boost in the 1970's from a chef called James Haller, who founded the Blue Strawbery restaurant.

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Word of Mouth
12:43 pm
Tue November 5, 2013

Can A Buffet Serve A Balanced Meal?

This breakfast buffet greets visitors at a Marriott property in Germany.

In the spirit of thinking about how we eat over what we eat, a team at Cornell University conducted a study to see how we can make the buffet—that most tempting and often fattening arrays of food — into part of a balanced breakfast.

Dr. Andrew Hanks is a researcher for the Cornell Food and Brand Lab.

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NH News
6:32 pm
Thu October 31, 2013

Custom Confectioners Churn Out Halloween Chocolates

Strawberry Creams on their way into the "enrober" where they will get a chocolate shower ...
Sam Evans-Brown NHPR

Halloween is upon us, and Granite State Candies, a third generation candy shop in Concord and Manchester, has been making custom chocolates for the Holiday even though Halloween is not necessarily the time when shoppers splurge on that special treat.

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