See also: Local Flavors
From NCPR Blogs:
For the first time in more than two decades, the U.S. Food and Drug Administration wants to change the way nutrition labels on food packages give you information about what you eat. The head of the FDA told the New York Times Americans' eating...
I really don't know what took me so long, but last year was the first time I attended a mainstay of the Ottawa gardening scene, something called Seedy Saturday. Twelve months later it's back, so I'd like to share particulars for the 2014 event:...
Yesterday I talked with Amy Ivy (of Coop. Extension) about a neat event in Plattsburgh Saturday afternoon that’ll bring people who want to eat local food together with people who produce food, local food, even in this dead part of...
Not sure how I missed it earlier, but hey! February 1-7 is Poutine Week in Canada! OK, this is just the start of an unofficial culinary celebration. But organizers are hoping it takes off and one day, perhaps, Canada will honor this national...
A new documentary that showed at Sundance last weekend accuses the food industry of being the 21st century's Big Tobacco – fueling a health epidemic while waging "a decades-long misinformation campaign" about it. Here's what the makers of Fed...
Stories and recipes submitted by NCPR friends, listeners and staff. You can find Stories, Food Life at many bookstores throughout the region.
Mar 12, 2014 — Carrots don't stand much of a chance against cronuts when it comes to tweets and Instagrams about food. The new Food Porn Index aims to change the conversation by tracking our virtual cravings.
Mar 12, 2014 — The typical green-themed cookie or cupcake is no match for these alcohol-infused treats. Celebrate with Kahlua cake, a mint-liqueur milkshake, wine-soaked fruit salad or beer-glazed bacon candy.
Mar 11, 2014 — The New Guinea flatworm is a vicious little thing with an appetite for snails. Its discovery in Normandy has raised concerns about the fate of Europe's snails — and France's famed mollusk appetizer.
Mar 11, 2014 — The longer bourbon ages, the richer its flavor and color. Now, an artisan Kentucky distiller is speeding up nature by sending barrels on boat journeys on the high seas. How does it work? Chemistry.
Mar 11, 2014 — The sushi is so small customers might need tweezers rather than chopsticks to eat it. That's because the sushi is made with a single grain of rice. It started out as a joke but customers loved it.
Local Flavors: Todd Moe keeps it homegrown in this series focused on eating locally, and on sustainable agriculture and gardening.
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.
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.