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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 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.
Aug 20, 2014 — Long summer days in Alaska help cabbages, turnips and other vegetables grow to gargantuan sizes. These "giants" are celebrated at the annual state fair, which kicks off on Thursday.
Aug 20, 2014 — Tiny Singapore imports almost all of its food. From gardens on deserted car parks to vertical farms in the vanishing countryside, a movement is afoot to help boost its agricultural production.
Aug 20, 2014 — Forget peanuts and Cracker Jack. Sausages are the food most closely linked to the national pastime, says Frank Deford.
 

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!"
Newest Posts:

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

Natural Selections: Nutrition in Vegetables

Did you know the green ends of the cabbage leaf has twenty times the vitamin E of the whiter stem end, or that tomato varieties vary 3-fold in the the amount of vitamin C they contain? Martha Foley talks with Dr. Curt about how to maximize the nutritional value of the vegetables you eat.  Go to full article

Beefy Guy Buys Organic Bovine

Each year, Americans spend tens of billions of dollars on diets and diet aids. Low carbohydrate diets like South Beach, the Zone, and Atkins are all becoming household words and companies are scrambling to cash in. The Great Lakes Radio Consortium's David Hammond looks in the mirror as he investigates the potential environmental impacts of the low-carb diet.  Go to full article

Commentary: The North Woods Diet

It seems like everyone has a new diet - the South Beach diet, the Atkins diet, the Zone, Dean Cornish. Low fat. Low carb. Low cal. There are many to choose from. Commentator Tom French has tried a few over the years. He finds that it's really hard to actually lose weight, though, no matter what diet he's on. Now he's realized the one he's on most of the time is the North Woods Diet.  Go to full article

Buying Organic: Grocery Stores or Local Farm-raised?

It can be tough deciding whether to buy organic foods at the market. Organic produce often costs more, sometimes doesn't look as nice, and can compete with locally-produced...  Go to full article

New Fish Advisories in Adirondacks

The state health department yesterday issued new fish advisories for 10 Adirondack lakes and ponds due to mercury contamination. 20 other lakes and ponds in the park already...  Go to full article

Vines and Wines: The Art of Growing Grapes

Martha Foley talks with horticulturist Amy Ivy about growing grapes for juice or wine. Even in a backyard vineyard, it's part art and part science.  Go to full article

Interview: Bruce Chassy - GM Foods are Safer

Critics of genetically engineered foods question the safety of using genes from different species to alter the behavior of plants. But the supporters of bio-engineered...  Go to full article

Monsanto Pulls Plans for GM Wheat

If you look at the nutrition information on a package of muffins or a box of cereal you're likely to see things such as soybean oil and milled corn. More likely than not,...  Go to full article

Interview: Jeff Smith?Dangers of Genetically Modified Foods

Products made from genetically engineered crops are appearing in more and more foods. There's a good chance just about any prepackaged food that's made with soybean oil, soy...  Go to full article
Cathy and Frank Stepnoski at the Malone farmers' market

Making a Living at the Farmers' Market

Farmers markets, roadside stands, and U-picks give us fresh produce and a unique relationship with the people who grow the food we eat. They're also a growing part of...  Go to full article

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