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.

A family from Michigan is behind a newly opened brewery in the North Country.  Schilling Beer Company is located in an old grist mill next to the Ammonoosuc River in Littleton.

That fulfills the Cozzens' family dream of one day having such a business, said CEO Jeff Cozzens.  He and brothers Matt and Stuart, parents, Bruce and Kathy and a best friend, John Lenzini, opened The Schilling Beer Company last September.

It’s named for a grandfather, Richard Schilling.

Emily Corwin / NHPR

Smuttynose Brewing Company's new brewery opens Saturday in Hampton, NH.  Below is an audio postcard in which Smuttynose's "Master of Propoganda," JT Thompson, gives a tour of the $24 million energy efficient brewery, which produces 65,000 barrels of beer each day.

NHPR / Michael Brindley

 

Memorial Day weekend is once again upon us, which means many people across the Granite State will fire up their grills for the first time this year.

To celebrate this time-honored tradition, the Propane Gas Association of New England held its sixth-annual Outdoor Living Safety Day on the New Hampshire statehouse lawn on Thursday.

NHPR’s Michael Brindley went there to talk to people about what makes grilling so great and how to make sure it’s done safely.

Michael Samuels

 

Winter has finally left New Hampshire, and locavores can get their hands on a spring favorite.

Michael Samuels

 

An on-campus eatery makes sustainability a learning experience.

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.

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.

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.

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.

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.


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.

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.

Michael Samuels

 

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

Michael Samuels

 

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

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.

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.

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?


<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. 

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.

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. 


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.

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.

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.

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.

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.

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.

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!’

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.

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.

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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