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
4:24 pm
Thu July 25, 2013

Hotel Beekeeper Takes To The Roof

The three hives on the Marriott's roof are a breed of Italian bees, common to commercial and hobbyist beekeepers.
Sam Evans-Brown NHPR

By all accounts, New Hampshire is in the midst of a bee-boom: bee classes and clubs are overflowing with new members. And a conference center in Concord that has caught the bug, but had to overcome a unique challenge to keep bees.

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Word of Mouth
1:41 pm
Tue July 23, 2013

Searching For Long Lost Apples With "The Apple Whisperer"

Credit www.fedcoseeds.com

In the mid-1800s the United States was home to more than fifteen thousand varieties of apple - two thousand in New England alone.  That diversity was pretty much wiped out by the growth of industrial agriculture and today, only a few varieties remain…at least in the supermarket.  John Bunker , a man known as the apple whisperer, is on a quest to find, save and preserve long lost types of apples.

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NH News
12:58 am
Tue July 23, 2013

Growing Pains: Why Three New N.H. Slaughterhouses Won't Fix The Slaughterhouse Shortage

Ray Conner at Evandale Farm, with goats. Conner is hopeful the state's new slaughterhouses will help her expand her business.
Emily Corwin NHPR

  According to the USDA, Americans are producing and eating more locally-raised food every year.  But the market for local meat has trailed behind the market for local produce.  Until recently, reasoning has been that there’s a shortage of local slaughterhouses. But as three slaughterhouses open their doors in NH this year, industry-wide studies show that more slaughterhouses may not be the answer, after all. 

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Foodstuffs
2:45 pm
Mon July 22, 2013

Monadnock Food Co-op Named Best Start-up

The Monadnock Food Co-op store located at 34 Cypress Street opened April 3 in Keene.
Rose Kundanis

The recently opened Monadnock Food Co-op in Keene has just won a national startup of the year award from the Food Co-op Initiative. The Co-op opened for business April 3 with a Grand opening weekend in June.

For the last three months shoppers like Allison Aldrich have been picking up farmer produced foods at the Monadnock Food Co-op.

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Foodstuffs
5:17 pm
Thu July 18, 2013

Lacto-Fermentation: How To Make A Carrot Taste Like A Pickle

Glass crocks hold lacto-fermented vegetable blends in the Henniker workshop for Micro Mama's. Owner Stephanie Zydenbos-Heino says the transformation process can take weeks or even months.
Brady Carlson, NHPR

Lacto-fermentation has a branding problem. Every person I talked to about this story heard the term, and with visions of rotting milk in their heads, said “hmm… sounds disgusting.”

But if it takes you a little time to get past that initial discomfort, that’s ok with Stephanie Zydenbos-Heino, owner of what’s possibly the only lacto-fermentation business in the state, Micro Mama’s. Her recipes sometimes take six months to finish their work – so she’s used to waiting.

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Foodstuffs
4:17 pm
Thu July 18, 2013

What To Do With Daikon Radishes

Credit Globalism Pictures via flickr Creative Commons

“Also known as Japanese horseradish or mooli, daikon looks like a bigger, uglier, knobbier parsnip and, if its flavor can be likened to anything, it is reminiscent of a finer, less fiery radish.”

- From the cookbook Cooking Vegetables.

If you have a CSA subscription, chances are you have found a daikon radish in your share recently. Daikon radishes are a staple in Asian cuisine, the name daikon is actually Japanese for "great root." They're a prolific vegetable and can often grow up to 20" in length with a diameter of 4"! Recently, reporter Josh Rogers was the recipient of a rather large daikon radish, and asked: what do you do with this?

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NH News
4:02 pm
Tue July 16, 2013

Fans Flock To Laconia Jewish Food Festival

Borscht
Michael Samuels

NASCAR may have drawn the biggest crowds in central NH last weekend, but it was far from the only event to attract hardcore fans. The social hall at Laconia's Temple B'nai Israel was packed on Sunday, with people and with food.

“I have matzo ball soup in chicken broth,” says Lynn Goodnough. “We have sweet and sour cabbage soup, and we have borscht, a cold beet soup served with sour cream.”

“We've got pastrami over here, tongue over there, and corned beef over there,” her son, Jordan, adds. “The brisket actually sold out in online pre-orders already.”

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Word of Mouth
11:08 am
Tue July 16, 2013

These Vegetarians Know How To Party (Really!!)

“Parties don’t throw themselves….” That’s the opening sentiment of Lust for Leaf, a new cookbook and party guide that turns vegetarian fare on its pony-tailed head.

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Environment
5:30 am
Tue July 16, 2013

Is N.H. Oyster Farming Poised to Surge?

Three-year old oysters grown in Little Bay by Fat Dog Shellfish Company. These oysters are ready to go to market.
Credit Sam Evans-Brown / NHPR

Oyster farming in the Great Bay Estuary is in the midst of a little bit of a boom. In recent years, the number of oyster farms has leapt from 1 to 8, with more on the way. These gains are boosting the hopes that using these filter feeders as an “outside-the-pipes” way to clean up the waters of the Great Bay could become a reality.

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Foodstuffs
5:23 pm
Thu July 11, 2013

Farm Goes All In On Heirlooms

River Round Heritage Farm
Credit Courtesy of Alex Dowst

At farmer's markets, co-ops, and small local farms, heirloom tomatoes are becoming more common. They're older tomato breeds – some very old – that haven't been hybridized or genetically modified, and with seeds that can actually be planted to grow new tomatoes. A pair of young New Hampshire farmers wants to raise awareness that heirloom doesn't just mean tomatoes, and they've started what they say is the state's only all-heritage farm, River Round Heirloom, to prove it.

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Word of Mouth
2:06 pm
Wed July 10, 2013

There's Moonshine In These Here New Hampshire Woods

Deep in the woods of New Hampshire, Hoss and his friends turn out 150-proof liquor.
Todd Bookman NHPR

The past few years, moonshine has been making its way back on the shelf, thanks in no small part to the discovery channel’s popular reality show, "Moonshiners."

While "White Lightning" may have its roots in Appalachia, there's at least one illegal operation brewing in the deep shade of New Hampshire's forest. As part of Foodstuffs, NHPR's new series celebrating food, Todd Bookman reports.

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NH News
9:57 am
Tue July 9, 2013

Growing Pains: What One N.H. Farmer Is Doing To Make Local Food More Profitable

Heron Pond Farm sells produce and other goods at their farm stand in Kensington, N.H.
Emily Corwin NHPR

With almost 60 farmers markets across the state, demand for local food is growing.  But local farmers still struggle to make a profit growing local food. In fact, about three quarters of all farms in New Hampshire gross less than $10,000 from sales each year.

This is the first installment in our summer business series investigating how a changing market place is affecting New Hampshire farmers.

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Foodstuffs
1:17 pm
Sat July 6, 2013

2013 A Big Year For Small N.H. Brewers

Credit Adam Fagen / Flickr Creative Commons

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.

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Foodstuffs
1:08 pm
Tue July 2, 2013

New Hampshire Sinks To 2nd In Beer Consumption Ranking

Credit David Clow via Flickr Creative Commons

A study released Tuesday by the Beer Institute showed the Granite State dropped to second in the nation in beer consumption per capita, after taking the top spot in 2011.

North Dakota took the top spot in 2012.

Montana, South Dakota and Wisconsin rounded out the top five, in that order.

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Foodstuffs
5:01 pm
Thu June 27, 2013

New Hampshire's Backyard Hen Boom

Michael Samuels

The roadside signs are everywhere: “Fresh Eggs,” “Local Eggs,” “Farm Fresh Fggs,” “Fresh Local Eggs”...

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