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.
Although New Hampshire has slipped to the number-two spot nationally in beer sales, it's been a good year for the state's small brewers. New Hampshire Brewers Guild Kevin Bloom discussed these developments with Weekend Edition host Amanda Loder.
The 90th annual Laconia Motorcycle Week has a distinct sound that revs and rattles throughout the Granite State during the nine day rally, but over the years “bike week” has also become known for its unique taste.
“We do a lot of eating at bike week,” Jennifer Anderson, director of the Laconia Motorcycle Week Association, said laughing.
During the event, vendors set up temporary stands along the Loudon racetrack, selling chicken tenders, soft pretzels, fried dough, sizzling pizza and seafood to patrons who watch sports bikes orbit the track.
This week some NHPR staffers got their first weekly share of veggies from a nearby CSA – which stands for community supported agriculture.
The idea is that consumers buy a share of the year’s crops in advance – that gives them a weekly supply of produce, while farmers get a more stable income stream than what they might have selling just through farmers markets or farmstands.
There are two things we all seem to know about rhubarb – it grows and grows, and you can make pies with it. But there's a world of rhubarb that goes beyond the (admittedly delicious) pie - in fact, it's a hot commodity among bartenders, who are mixing up cocktails and other tangy rhubarb-based beverages. And bakers might like to try a rhubarb upside-down cake.
New Hampshire's growing season traditionally begins Memorial Day weekend, but if you haven't gotten many plants into your garden this year, it's not too late to start.
That's according to Henry Homeyer, and he should know - he's a longtime gardener who's written newspaper columns and numerous books on the subject. His latest book is Organic Gardening (Not Just) In The Northeast: A Hands-On Month-to-Month Guide.
When we talk about local food in New Hampshire, most of us think of fruits and vegetables. But with our 18 miles of coastline, seafood has the potential to be a local food as well. This year’s big cuts to catch limits for fish like cod and haddock herald a rough year for New Hampshire ground fishermen. So they’re finding new ways to connect with local consumers to help them stay afloat. And their approach may be the first of its kind.
On Saturday, June 1, the 29th Annual WOKQ Chowder Festival took place at Portsmouth’s Prescott Park. The festival was zero-waste, courtesy of the partnership between the Prescott Park Arts Festival and seacoast business Eco-Movement.
“It’s a well-loved tradition,” said festival coordinator Ben Anderson. “People come from all over. The restaurants take it very seriously.”
Seacoast restaurants including Bob’s Clam Hut, Warren’s Restaurant, Newick’s Lobster House, and The Portsmouth Brewery competed with chowders of every type, including seafood, clam, scallop, and veggie.
This week on All Things Considered we’re kicking off a feature on local food, which we’re calling Foodstuffs.
Local food is growing in New Hampshire – both in its size and its popularity. But it can be difficult to explain just what makes our state's food unique. NHPR's Brady Carlson takes us on a quest to find the answer.