food

Daddy's K.O.
8:00 am
Sat February 22, 2014

A Word On Food: Tostadas

We drive about 60 miles round-trip to get our tortillas these days. I don’t wish to think … as an accountant might… how much gas that costs per tortilla … but these tortillas are worth it … partly to the see the face of the 70-something woman who sells them to me from her little bodega. She sells lengua and such too. Her shop is named “Moreno’s” and I urge you to make the trek. It is down in the bosom of our South Florida’s growing region … which encircles the appropriately named village of ….  ‘Homestead’.

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Glitz And Grit
11:33 am
Fri February 21, 2014

Students Keep The Show Going At The South Beach Wine And Food Festival

Octavio Araujo is one of the FIU students keeping things under control at SOBEWFF
Credit Sammy Mack / WLRN

The South Beach Wine and Food Festival has a reputation for celebrity chef sightings and swanky food tastings.

But at its core, it’s a fundraising event.

SoBeWFF has raised more than $18 million over the last 13 years for Florida International University’s Chaplin School of Hospitality and Tourism Management. It’s also given thousands of student volunteers a chance to work behind the scenes.

We hopped on a golf cart with one of the student volunteers staffing the festival and have this audio postcard: 

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Food and Dining
1:30 pm
Thu February 20, 2014

FIU On The Forefront Of Hospitality Training

Florida International University Chaplin School of Hospitality & Tourism Management
twitter.com/FIUHospitality

02/20/14 - 1:30 -Syndicated food columnist Linda Gassenheimer, Special wine correspondent Fred Tasker and WLRN hosts Joseph Cooper and Bonnie Berman interview Mike Hampton Dean of the Chaplin School of Hospitality at FIU.   Hospitality is an important part of our economy and FIU is on the forefront of new ideas and training for the industry. 

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Food and Dining
1:30 pm
Thu February 13, 2014

Food Network and Cooking Channel Star Kelsey Nixon

Kelsey Nixon
twitter.com/KelseyNixon

02/13/14 - 1:30 -Syndicated food columnist Linda Gassenheimer, Special wine correspondent Fred Tasker and WLRN hosts Joseph Cooper and Bonnie Berman interview Food Network star and cookbook author, Kelsey Nixon.  She’s the host of the Cooking Channel’s Kelsey’s Essentials.  Her latest book is

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Food and Dining
1:30 pm
Thu February 6, 2014

Food Network Star/Cookbook Author Katie Lee

Katie Lee
www.katieleehome.com

02/06/14 - 1:30 - Syndicated food columnist Linda Gassenheimer, Special wine correspondent Fred Tasker and WLRN hosts Joseph Cooper and Bonnie Berman interview food network star and cookbook author Katie Lee. She hosted the first season of Bravo’s Top Chef, was a judge on Iron chef and is now one of the hosts on the new Food Network TV series “The Kitchen,” based on the fact that most parties end up with everyone in the kitchen. She talks about comfortable, casual, fun entertaining, and what it’s like behind the scenes at The Kitchen. 

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How Much Is Enough?
12:50 pm
Thu February 6, 2014

Here's What It Takes To Make Ends Meet In South Florida

Should the contents of this, or similar, grocery carts be used to determine the poverty line?
Credit Wilson Sayre

According to the federal government, "enough" is a simple, five-figure amount: $23,850. That's the poverty line. It marks a distinction between who is poor and who is not, who doesn’t have enough money to make ends meet and who does.

But over the past month, I've asked you to tell me what you think it really takes to live in South Florida. Your answers averaged about $47,600 a year -- almost exactly twice the federal poverty level.

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Memory Toast
8:00 am
Sat February 1, 2014

A Word On Food: Cinnamon

The way my mother taught me to make cinnamon toast was to start with raisin bread and toast it to perfection.

She might have timed it by how long it took her to jump into her waitress work uniform before slathering it with rich and creamy Wisconsin sweet butter. Then she sprinkled a combination of sugar and cinnamon out of our plastic, yellow  ‘baseball player’ figurine bottle that was covered with wax paper tucked under a red metal lid tha t doubled as the faux baseball boy’s ‘cap’. She usually slathered enough butter on the toast so that the cinnamon and sugar mix slide over the top of it like grains of sand dancing in the ebb of an ocean wave.

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Farm Bill
7:09 pm
Thu January 30, 2014

Food Stamp Cuts Won't Hurt South Florida Too Badly

One of the first U.S. food stamps.
Credit Library of Congress

The U.S. House of Representative voted Wednesday to approve a new farm bill after a two-year standoff. It cuts $8 billion over the next decade from the Supplemental Nutritional Assistance Program, also known as food stamps, but the brunt of those cuts won’t be felt in South Florida.

The food stamp program accounts for almost 80 percent of the current farm bill. With pressure to reduce spending, it was inevitable that the program would be scaled back.

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Food and Dining
1:30 pm
Thu January 30, 2014

Are You Ready For Some Football Super Bowl Party Tips?

Jamie DeRosa
https://twitter.com/JamieDeRosa

01/30/14 - 1:30 -Syndicated food columnist Linda Gassenheimer, Special wine correspondent Fred Tasker and WLRN hosts Joseph Cooper and Bonnie Berman interview Tongue and Cheek Restaurant Chef, Jamie DeRosa.  He gives tips for planning our Super Bowl parties.

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How Much Is Enough?
8:24 pm
Wed January 29, 2014

Pay For Pretty Peppers -- Farmers Will Donate The Ugly Ones

For lower-income families, fresh produce can be prohibitively expensive.
Credit Wilson Sayre

According to the U.S. Department of Agriculture, one in seven South Floridians can't afford the food they need to stay healthy.

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Tails And Tales
8:00 am
Sat January 25, 2014

A Word On Food: Oxtails

The majority of times I have enjoyed oxtails has been in the classic Cuban dish named, “Rabo Encendido.” The translation is literally “Lit Tail.”

This is supposedly due to the spice level in the dish, but unless I make it myself or have it in the home of another chile-loving person, the spice is mild, while the flavor is great. I love the tomato-ey rich stew that I have eaten since venturing into places like “El Siboney” in Key West years ago. I had it there again recently. 

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Food and Dining
1:30 pm
Thu January 23, 2014

Delivering Calorie Counted, Portion Controlled Meals

Scott Harris, CEO of DeliverLean.
http://deliverlean.com/

01/23/14 - 1:30 Syndicated food columnist Linda Gassenheimer, Special wine correspondent Fred Tasker and WLRN hosts Joseph Cooper and Bonnie Berman interview Scott Harris, CEO of DeliverLean, a diet meal delivery service.  It's mid-January and many of us are still trying to drop the Holiday pounds – DeliverLean delivers calorie counted, portion controlled meals in many categories. 

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On The Tracks
8:00 am
Sat January 18, 2014

A Word On Food: Blood

I walked into our restaurant kitchen and I inhaled an aroma I’d known before I knew it’s name. It was blood. It spiraled me back in time to a grocery store where my mother shopped when I was young. She carried me in there before the age of three and slung me from hip to hip while she selected our food and put it in the cart. By the time I was five, I knew the owners names, Mr. and Mrs. Petersen.

Though small, the store was pretty amazing for the time. They had a full butcher case that Mr. Petersen personally manned. He had a box of sawdust that he used to toss like chicken feed onto the wooden floors to sop up the blood that fell off his knives. A vibrant produce section lined one whole wall of the store. It relied on the area’s farms and orchards. Though the fish choices were few, they were fresh Great Lakes fish. There was even a baked goods cabinet by the check out area. Mrs. Petersen added in her own home-baked Greek specialties that lent a sense of exotica to the rural store in our town.

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Food and Dining
1:30 pm
Thu January 16, 2014

Possible Links Between Cancer And Diet

Linda Gassenheimer
http://www.dinnerinminutes.com/

01/16/14 - Syndicated food columnist Linda Gassenheimer, Special wine correspondent Fred Tasker and WLRN hosts Joseph Cooper and Bonnie Berman interview Alice Pereira, Baptist Health South Florida Diet and Nutrition specialist. She talks about the links between cancer and diet, what are the power foods and how we all can eat smart rather than diet.  

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New Trends
7:46 pm
Tue January 14, 2014

What's With All The Hype And Hope For Electronic Cigarettes?

VaporZone associate Amanda Suarez shows a customer how to insert the flavored nicotine blend into the electronic cigarette.
Credit Chloe Herring / WLRN

 

Jeremy Brock was working an overnight shift stocking shelves at a grocery store when he felt excruciating pain in his chest.

"I haven't felt anything that painful in my life," he says. "It was really hard to breathe. I couldn't breathe."

His lung had just collapsed. 

Brock was taken to the hospital and given medication to ease the pain from the puncture in his lung. He says nurses didn’t tell him the cause of the incident but he thought it was likely due to his heavy smoking.

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