food

Innovation
2:25 pm
Tue October 29, 2013

Startups Try To Reroute Food Waste To The Hungry

Roger Gordon (left) is offered a box of bananas from a worker who was throwing away the lightly speckled fruit at Mexican Fruits in Washington, D.C. Gordon's startup, Food Cowboy, works with truckers to divert edible produce from landfills to food charities.
Serri Graslie/NPR

Originally published on Fri November 1, 2013 3:19 pm

In an alley in Northeast Washington, D.C., hundreds of pounds of produce are piled haphazardly on pallets. Mexican Fruits, a discount grocer, can't sell the fruit and vegetables inside these boxes because the food has gone soft or is lightly bruised. Some will be donated, but most boxes are destined for a large, green Dumpster nearby.

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Topical Currents
1:00 pm
Tue October 29, 2013

The Battle Over The Future Of Food, Farming In America

Is GE Food Making Pigs Sick?
http://www.foodandwaterwatch.org/

10/29/13 - Tuesday's Topical Currents is with the Executive Director of Food & Water Watch, Wenonah Hauter.  She’s written widely on many environmental topics and owns a working organic farm in The Plains, Virginia. Hauter has written, FOODOPOLY:  The Battle Over the Future of Food and Farming in America.

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Norman Van Aken's A Word On Food
9:13 am
Sat October 26, 2013

Salt Of The Earth

I held my grandchild Audrey in the saltwater of the Atlantic in the Florida Keys ‘Bahia Honda State Park.’

She kicked her ‘just-turned-one’-year-old legs in the shallow sea, churning the water and splashing her granddad joyously. I was a little concerned that the sting of the salty water might invade her incredibly blue eyes. She did not share my concern.

It was only a keening hunger she developed from this new exercise that drove her back to her mother and the cold watermelon to be savored under the stone pavilion our family was huddled under for this birthday celebration.

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Miami Dish
11:50 am
Fri October 25, 2013

Learn to Cook Conch, Beignets And Other Haitian Dishes

In 2006, Liliane Nerette-Louis, teacher of Haitian cooking and folkore, received a Florida Folk Heritage Award.
Credit Florida Folklife Program

It's a common story: Kid grows up in an immigrant household eating delicious food. Kid becomes adult. Adult still enjoys that delicious food whenever she returns home.

Then, for some reason or another (maybe because a grandmother or mom is always eager to cook), that adult never learns to prepare the food of her heritage.

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Food and Dining
1:30 pm
Thu October 24, 2013

The South Beach Diet Gluten Solution

Arthur Agatston MD
www.southbeachdiet.com

10/24/13 - 1:30 -Syndicated food columnist Linda Gassenheimer, Special wine correspondent Fred Tasker and WLRN hosts Joseph Cooper and Bonnie Berman interview Dr. Arthur Agatston.  His latest book is The South Beach Diet Gluten Solution.  He talks about the myths and reality of gluten intolerance -- is it a fad, who does it affect, what are the solutions?

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Food and Dining
1:30 pm
Thu October 17, 2013

Trader Joe's Comes to Miami

New Trader Joe's at the 9200 block of South Dixie Highway, where a Borders bookstore used to be located.
CBS Miami via miami.cbslocal.com

10/17/13 - In the second half of the program, Syndicated food columnist Linda Gassenheimer, Special wine correspondent Fred Tasker and WLRN hosts Joseph Cooper and Bonnie Berman  talk about the opening of a Pinecrest Trader Joe’s supermarket, the first in South Florida, with store captain Jodi McCollough.

~~Dinner in Minutes~~

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Business
9:23 am
Thu October 17, 2013

Trader Joe's Opens First Miami Location In Pinecrest Oct. 18

The new Pinecrest location opens Oct. 18.
Credit Trina Sargalski

Friday, Oct. 18, is the day diehard Trader Joe's fans  in Miami have waited for. After opining on "Bring Trader Joe's to Miami" Facebook pages or making a two-hour drive to the closest Trader Joe's location in Naples, Miami's Trader Joe's devotees now have their own store at 9205 S.

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Food
2:57 pm
Wed October 16, 2013

Discovering Guava Cake Specialities In The Everglades

Joanie Griffin, owner of the historic Tamiami Trail restaurant, Joanie's Blue Crab, is all smiles with her daughter Terri Rementeria. The pair took first place in a recent guava coconut cake contest in Everglades City.

Just like Key Lime pie is an iconic dessert from the Florida Keys, some locals claim the guava cake, or some form of it, is a mainstay Everglades favorite.

The name "guava" is derived from the Greek word meaning "edible fruit."

But despite its gastronomical attributes, many people would be surprised to learn that the common guava is officially listed as an invasive species.

Reporter Patricia Sagastume traveled to edge of the Everglades to see how one town is not likely to condemn this tasty fruit.

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Norman Van Aken's A Word On Food
8:00 am
Sat October 12, 2013

Souse In The House!

I’ve been making Souse.

Right? Got that? Know what I’m talkin’ bout

You might be confused. You might stay that way. Let me unravel a bit.

Here's souse as defined by the Wikipedia geniuses:

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Food and Dining
1:30 pm
Thu October 10, 2013

Simply Delicioso

10/10/13 - Syndicated food columnist Linda Gassenheimer, Special wine correspondent Fred Tasker and WLRN hosts Joseph Cooper and Bonnie Berman interview with television personality, Ingrid Hoffmann, host of Delicioso on Univision and Simply Delicioso on the Cooking Channel.  We’ll be celebrating Hispanic Heritage month.

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Food
3:09 pm
Tue October 8, 2013

Food Truck Pioneer Battles Food Deserts With High Cuisine

The Kogi BBQ truck near the campus of UCLA in 2009.
Matt Sayles AP

Originally published on Wed October 9, 2013 9:46 am

What do restaurant chefs dream of? Most would be satisfied with a great review, a full house every night, maybe a restaurant or three of their own, a television show.

Not Roy Choi.

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Norman Van Aken's A Word On Food
11:03 am
Sat October 5, 2013

Tortillas: Hecho a Mano

A Mexican boy of 20 or so in long baggy shorts with a baseball hat is cooking my eggs while his mother rapidly peels potatoes with a curved blade flicking the peels away from her into a bowl, while she giggles at the conversation she’s having with him.

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Food
3:31 pm
Thu October 3, 2013

Why Lots Of Grass-Fed Beef Sold In U.S. Comes From Down Under

Patricia Whisnant, who runs Rain Crow Ranch in Doniphan, Mo., says her grass-fed beef can compete with the Australian product because it has a better story American consumers can connect with.
Courtesy of Rain Crow Ranch

Originally published on Tue October 8, 2013 2:24 pm

Beef from cattle that have grazed only on pasture is in high demand — much to the surprise of many meat retailers, who didn't traditionally think of grass-fed beef as top-quality.

George Siemon, a founder of Organic Valley, the big organic food supplier, says the push for grass-fed beef started with activists who wanted to challenge a beef industry dominated by factory-scale feedlots. In those feedlots, cattle are fed a corn-heavy diet designed to make the animals gain weight as quickly as possible.

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Food and Dining
1:30 pm
Thu October 3, 2013

Dining at the White House

10/03/13 - Syndicated food columnist Linda Gassenheimer, Special wine correspondent Fred Tasker and WLRN hosts Joseph Cooper and Bonnie Berman interview Chef John Moeller, retired White House chef and  author of Dining at the White House.  It’s a behind the scenes look at preparing dinners at the White House and an insight into the personalities of the first families he served.  He was chef to Presidents H.W. Bush, Clinton and George Bush. We look at memorable White House moments – including visits from heads of state, sudden cancelation of a Congressional Picnic on 9/11 and family dinners.

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Health
3:29 pm
Thu September 26, 2013

Why Can't Fish Oil Supplements Keep Our Brains Sharp?

If you eat fish, rather than take a fish-oil supplement, is there more likely to be a benefit? There's more than a suggestion that this is indeed the case.
Verena J Matthew iStockphoto

Originally published on Fri September 27, 2013 2:22 pm

Lots of people think of fish as brain food. And there's good reason.

Many kinds of fish — think salmon, sardines, tuna — contain high levels of omega-3 fatty acids, a class of polyunsaturated fat, which have been shown to fight inflammation and improve the function of our neurons.

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