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Food and Hunger

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Fellow gardeners who grow their own garlic may be confronting an annual conundrum right around now. The harvest is here, with lovely bulbs to dry and eat. But some has to be saved to plant in the fall for next year’s crop. Eat or plant? Doing...
Last week I blogged about Ottawa’s newest pro team, the Redblacks. As best I can tell, that name has nothing to do with the type of controversy associated with teams like the Washington Redskins. (Although one reader pointed out on a Facebook...
So here we are. Glorious summer is here and it’s time for cookouts, barbecues and picnics.  If you’re hosting a crowd for the holiday, you’ve probably already got your menu planned. But what to bring if you’re invited to...
I don’t follow directions well. I didn’t tell NCPR this at my interview last spring, but I’m coming clean: when I’m in the kitchen, I do as I please. While cooking is about improvisation, baking is more like chemistry, and I...
Happy summer, all! This week marked the solstice and the official start to the BEST SEASON OF THE YEAR for food. Our office kitchen for the last few days has been full of strawberries, and our own Ellen Rocco has already made up her first batch of...

Stories Food Life coverNCPR Food Book: Stories, Food, Life

Stories and recipes submitted by NCPR friends, listeners and staff. You can find Stories, Food Life at many bookstores throughout the region.


Food
Aug 22, 2014 — Kelly McEvers talks to food writer Mark Kurlansky and his daughter Talia about their cookbook International Night, based on their tradition of cooking a meal every week from a different country.
Aug 21, 2014 — Quinoa, once a homebody crop, crossed the Atlantic for the first time this century. Now the Food and Agriculture Organization has a hunch it can thrive in Central and Southwest Asia.
Aug 21, 2014 — Thousands of Chinook salmon are struggling to survive in the Klamath River, where waters are running dangerously low and warm. Cold reservoir water is instead going to farms in the Central Valley.
Aug 20, 2014 — A coffee entrepreneur claims his brew is different — and better — than the trendy civet poop coffee. And it starts with the idea that elephants, unlike humans or civets, are herbivores.
Aug 20, 2014 — The bread that Jules and Helen Rabin have made in their fieldstone oven for four decades has a cult following in central Vermont. But this may be the last summer they sell it at the farmers market.
 

Food Podcasts


Food Blogs

beer blog
An Independent Blog:
A Good Beer Blog by Alan McLeod
Ben Franklin says, "Beer is proof that God loves us and wants us to be happy." Alan McLeod of Kingston says, "Give me an amen!"
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Specials Reports

Audio Series
Local Flavors: Todd Moe keeps it homegrown in this series focused on eating locally, and on sustainable agriculture and gardening.
Betsy in NZ
Audio Slideshow:
Watertown Schools Fight Hunger with "Empty Bowls"
the "Empty Bowls" program, which began sixteen years ago in Michigan and has grown nationwide in scope. 1,700 clay bowls that were made over the last few months at schools in Jefferson County will raise thousands of dollars for hunger relief.
Photo Audio Essay
The New Potsdam Co-op Bakery
The Potsdam Food Coop's new wood-fired brick oven is producing crunchy, chewy sourdough and wholewheat breads. Todd Moe talks with the Coop's baker, Chris Affrey.

Food Programs at NCPR

Sunday, 2 pm
In the baking aisle of the Potsdam Food Co-op.  Lots of choices -- grains, seeds, lentils, beans, flours. Photo: Todd Moe
In the baking aisle of the Potsdam Food Co-op. Lots of choices -- grains, seeds, lentils, beans, flours. Photo: Todd Moe

A new twist on an old grain at the Potsdam Food Co-op

There are a lot of grains, beans and seeds out there that we're told are nutritious, but what's the best way to prepare them? The Potsdam Food Co-op has kicked off its monthly tasting series this summer.

"Juanita's 1st Thursday Creations" is an opportunity to sample something new. The Co-op's Wendy Turnbull and cook Juanita Babcock gave Todd Moe a tour of the baking aisle this week for a lesson on how to cook a tiny seed known as Amaranth. It's packed with iron, calcium, fiber and gluten-free.  Go to full article
Join Hallie Bond for a book signing event at the Bookstore Plus in Lake Placid this Saturday, 3-5 pm.

New cookbook celebrates Adirondack history and cuisine

An Adirondack historian and top chef have teamed up to create a cookbook that offers new takes on traditional food. "Adirondack Cookbook" is part history lesson, part culinary inspiration.

Todd Moe spoke with Hallie Bond, who co-authored "Adirondack Cookbook" with chef Stephen Topper. The book includes lots of historical photos and stories about regional food researched by Bond.

It also contains some of Chef Topper's favorite recipes, modern takes on traditional dishes like Mohawk soup and beaver stew. Todd Moe spoke with Halle from her home in Long Lake and she told him that the book evolved from a presentation that she and Steven Topper gave on historically-inspired dishes at the Adirondack Museum several years ago during the museum's "Let's Eat" exhibit.  Go to full article
Saratoga Race Course. <a href="https://www.flickr.com/photos/durhamd/1075371003">Dustin</a>, Creative Commons, some rights reserved

New York food, drinks to highlight Saratoga meet

SARATOGA SPRINGS, N.Y. (AP) This year's racing in Saratoga Springs will again highlight food and beverages from around New York state.

Gov. Andrew Cuomo announced Monday that Taste NY markets will be held at the Saratoga Race Course each Thursday, Friday and Sunday during the six-week summer racing season at the venerable track.  Go to full article
Susan Chan explains the specialized pollination performed by squash bees. Photo: Lucy Martin

What farmers and landowners can to to sustain bees

For years we've been hearing different reporting on a basic theme: A third of our food supply depends on bees and pollinating insects are in a serious state of decline. Most...  Go to full article
Photo: <a href="http://wilpf.org/files/image_3.jpg">WILPF</a>, Creative Commons, some rights reserved

Cuomo says GMO food labeling not part of session talks in Albany

Governor Cuomo says there are no concrete talks underway in Albany that might lead to new regulations requiring labels on genetically modified foods.

Some...  Go to full article

Saranac Lake cooking columnist publishes "eating local" cookbook

As a beginner at cooking locally and seasonally, I needed...  Go to full article
Ubu Ale: an artisan brew from Lake Placid Craft Brewing. Photo: <a href="http://www.flickr.com/photos/sabine01/3875859563/">Tricia G.</a>, Creative Commons, some rights reserved

NY announces boost for hops research, wine tasting

ALBANY, N.Y. (AP) New York is giving sales tax exemptions for winery tastings and funding for hops and malting barley research.

Gov. Andrew Cuomo said Wednesday...  Go to full article
A rally to support a bill to label GMO foods in Connecticut last year. Photo: <a href="https://www.flickr.com/photos/ctsenatedems/8777078498/">CT Senate Democrats</a>, Creative Commons, some rights reserved

Grocers sue Vermont over GMO food label law

MONTPELIER, Vt. (AP) The Grocery Manufacturers Association and other industry groups have challenged a Vermont law that requires the labeling of food made with genetically...  Go to full article
Corn field. Photo: <a href="http://www.flickr.com/photos/planmygreen/2675568751/">Rastoney</a>, Creative Commons, some rights reserved

New York is central in genetically modified-food label debate

ALBANY, N.Y. (AP) Agricultural, food and beverage companies are spending millions of dollars to defeat legislation to require labels on food containing genetically modified...  Go to full article
Students order up pizza at AA Kingston Middle School in Potsdam. Photo: Julie Grant

What does Congress' school lunch debate mean for North Country schools?

New regulations for school lunch passed in 2010 promised to make kids' meals healthier, with more vegetables, fruits and whole grains. But some school lunch directors say...  Go to full article

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