food

One in eight Americans — 42 million people — still struggles to get enough to eat. And while that number has been going down recently, hunger appears to be getting worse in some economically distressed areas, especially in rural communities.

Food banks that serve these areas are also feeling the squeeze, as surplus food supplies dwindle but the lines of people seeking help remain long.

Amanda Rabines / WLRN

Starting in 1938, the S&S Diner on Northeast Second Avenue served the Miami community and its visitors - until it just couldn’t any longer. The diner closed in September after long-time owner Simon Elbaz was evicted, losing a year-long legal battle with the original property owners over a lease.

But there’s good news for fans who remember those fluffy pancakes, or the roasted turkey that was traditionally served every Tuesday. The S&S Diner found yet another corner retreat on 2699 Biscayne Boulevard, just a couple blocks from its original venue.

Why Taste Buds Dull As We Age

May 5, 2017

Sometimes people develop strange eating habits as they age. For example, Amy Hunt, a stay-at-home mom in Austin, Texas, says her grandfather cultivated some unusual taste preferences in his 80s.

"I remember teasing him because he literally put ketchup or Tabasco sauce on everything," says Hunt. "When we would tease him, he would shrug his shoulders and just say he liked it." But Hunt's father, a retired registered nurse, had a theory: Her grandfather liked strong flavors because of his old age and its effects on taste.

This month marks 350 years since John Milton sold his publisher the copyright of Paradise Lost for the sum of five pounds.

His great work dramatizes the oldest story in the Bible, whose principal characters we know only too well: God, Adam, Eve, Satan in the form of a talking snake — and an apple.

Except, of course, that Genesis never names the apple but simply refers to "the fruit." To quote from the King James Bible:

"Marcus Gavius Apicius purchased me on a day hot enough to fry sausage on the market stones."

So begins the tale of Thrasius, the fictional narrator of Feast of Sorrow. Released this week, the novel is based on the real life of ancient Roman noble Marcus Gavius Apicius, who is thought to have inspired and contributed to the world's oldest surviving cookbook, a ten-volume collection titled Apicius.

Pinkies Up! A Local Tea Movement Is Brewing

Mar 28, 2017

On Saturday mornings, the most popular item Minto Island Growers sells at its farmers market booth is not the certified organic carrots, kale or blueberries. It's tea.

The farm grows Camellia sinensis, tea plants, on a half-acre plot in Salem, Ore. The tender leaves are hand picked and hand processed to make 100 pounds of organic, small batch tea.

For the last 20 years, Americans have been having a conversation about sustainable seafood that was largely focused on fish purchased at restaurants or fresh seafood counters. Armed with seafood guides, thoughtful customers were encouraged to pose questions about where their fish was caught and what type of gear was used — questions that are far trickier to pose in front of a wall of canned tuna in the middle of a supermarket.

Instagram Dee Conchman

Derrick Prater is "Dee Conchman." Every day he sets up in various parts of Miami hawking his specialty: conch.

 

Speak of the Emerald Isle, and you picture verdant rolling hillsides. But there's another green bounty — not just on Ireland's soil, but off its coast. We're talking about seaweed. And if some Irish have their way, it'll be making its way back onto plates.

Did a thirst for lemonade, the beverage that launched a thousand childhood businesses, keep Paris safe from the bubonic plague? Did ergot poisoning lead to the Crusades? According to a new book by Tom Nealon, food writer and antiquarian bookseller, it's a distinct possibility.

Nealon's book, Food Fights and Culture Wars, searches through patchy historical records to trace subjects like how chocolate led to war. In a chapter on "cacao and conflict," Nealon traces some of the violent history spawned by a love of chocolate.

When it comes to climate change, we often think of the cars we drive and the energy we use in our homes and offices. They are, after all, some of the biggest contributors to greenhouse gas emissions. But what about the toast you ate for breakfast this morning?

A new study published Monday in Nature Plants breaks down the environmental cost of producing a loaf of bread, from wheat field to bakery. It finds that the bulk of the associated greenhouse gas emissions come from just one of the many steps that go into making that loaf: farming.

Among the rolling hills of ancient Africa, sometime around 8000 B.C., a dusty traveler was making gastronomic history, quite by accident.

Thirsty from a long, hot journey, the weary herdsman reached for the sheepskin bag of milk knotted to the back of his pack animal. But as he tilted his head to pour the warm liquid into his mouth, he was astonished to find that the sheep's milk had curdled. The rough terrain and constant joggling of the milk had transformed it into butter --- and bewilderingly, it tasted heavenly.

There are very few scenarios where I could see myself considering the flesh of a fellow human being as food, and the ultimatum "eat today or die tomorrow" comes up in all of them. Most people are probably with me on this.

But Bill Schutt's newest book, Cannibalism: A Perfectly Natural History, reveals that from a scientific perspective, there's a predictable calculus for when humans and animals go cannibal. And far more humans — and animals — have dipped into the world of cannibalism than you might have imagined.

Two of the most influential groups in the food industry are asking companies to change those pesky "expiration" or "sell by" labels on packaged food.

For Dan Barber, the celebrated chef of the New York City restaurant Blue Hill, each course of a meal is an opportunity to tell a story. One of these stories is about a pepper — an aromatic, orange habanero without any heat.

Pages