Food and Hunger
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See also: Local Flavors
From NCPR Blogs:
There’s been a media hub-bub since yesterday about the so-called dark side of NY’s Greek yogurt boom. A report by Justin Elliott in Modern Farmer explains that making one ounce of smooth, creamy, protein-packed yogurt, like Fage and...
We wrote about Potsdam grower Daniel Martin’s plans for a new style of farmstand a few months ago, and now it’s up and a running. Martin’s market isn’t at the village square; it’s in the gathering place of the future – online. I...
Yes, a Washington hog farmer is feeding weed to his animals. According to NPR’s The Salt, no, the prosciutto he’s producing doesn’t smell like the kind; and no, you don’t get high from eating it. But the story highlights two...
Walk down the supermarket aisle, and the boxes almost scream out at you, “All Natural!” So, what does it mean to claim a product is “natural?” Not much, according to the Food and Drug Administration, the agency that oversees...
Today we’re excited to have a new regular contributor join us on The Dirt. Lucy Martin lives south of urban Ottawa and writes regularly for NCPR’s other blogs. A couple times a month, she’ll share the view of food and farm issues...
NCPR 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
May 24, 2013 — Does the kind of charcoal you use really make a difference when it comes to grilling up a tasty steak or other food on the grill? Yes — but deciding which one to use depends on what you're after. Both briquettes and lump charcoal — aka "natural" hardwood charcoal — have their advantages and disadvantages.
May 24, 2013 — Scientists say climate change could increase pests and weeds, lengthen growing seasons and turn dry soil to dust. Farmers are already on the offensive, adopting no-till cropping methods to conserve water and experimenting with different seeds. And scientists are using a technique called gene silencing to develop new crops—without tinkering with the plants' DNA.
May 24, 2013 — Leah Chase's restaurant in New Orleans has served the likes of Thurgood Marshall, Sarah Vaughn and Duke Ellington. Now the legendary chef has earned the Ella Brennan Lifetime Achievement in Hospitality Award. Host Michel Martin speaks with Chase about her latest accomplishment.
May 24, 2013 — Have a food that has you stumped? Submit a photo and we'll ask chefs about our favorites.
May 23, 2013 — After Oprah Winfrey's friend and health adviser learned that 90 percent of the food on Maui is flown or shipped in from outside, he convinced her to turn a portion of her estate on the island into a farm. Winfrey is giving away the food she's now growing on 16 acres of land, but it may soon be for sale.
Food Podcasts
Food Blogs
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!"
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Specials Reports
Audio SeriesLocal Flavors: Todd Moe keeps it homegrown in this series focused on eating locally, and on sustainable agriculture and gardening.
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 EssayThe 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: Milk
Mar 07, 2002 — What is milk and why do we like it? According to Dr. Curt Stager it's a suspension of lipid globules in water, and is really kind of yucky when you think about it. Go to full article
Food Pantry Use Increasing
Feb 11, 2002 — Studies done in New York City and Albany by advocates for the poor, show that more people are using food pantries since September 11. Karen DeWitt reports. Go to full article
Annual Food Festival Held at Potsdam's Congregation Beth El
Nov 30, 2001 — With Hannukah just around the corner, Congregation Beth El in Potsdam holds its annual food festival this Sunday from noon until 5 pm. Todd Moe talks with coordinator Judith Glasser, who says the festival will feature Jewish delicacies such as kugel, blintzes, Matzo ball soup, kosher bread And homemade desserts. Go to full article
Food Pantries Prepare for Upcoming Holidays
Nov 21, 2001 — Food pantries and soup kitchens in New York are seeing more clients as the holidays approach and the days grow colder. At the same time, donations to many charities are down... Go to full article
Sen. Clinton Calls for Stronger Food Safety Provisions
Nov 20, 2001 — Americans should expect the government to do more to protect the nation's food supply. That's what Senator Hillary Rodham Clinton told a gathering Monday at Cornell... Go to full article
SUNY Potsdam Hunger Banquet: A Practical Demonstration
Nov 13, 2001 — Students, faculty and staff at SUNY Potsdam get a taste of world poverty and hunger at an unusual banquet. Go to full article
EPA Curtails Pesticide Use on Food Crops
Nov 08, 2001 — The Environmental Protection Agency is increasing restrictions on two pesticides that are used on food children frequently eat. The Great Lakes Radio Consortium's Lester... Go to full article
Canada Will not Require Labeling for Genetically-Modified Foods
Nov 05, 2001 — The Canadian Parliament has voted down a bill that would have required labeling for genetically modified foods. The Great Lakes Radio Consortium's Karen Kelly reports. Go to full article
Natural Selections: Fat & Nutrition
Oct 18, 2001 — Reducing dietary fat may not have predictable effects on health. A recent study suggests that cholesterol-reducing drugs are more effective at preventing heart disease than... Go to full article
People: Chris Affrey, Baker, at the New Potsdam Co-op Bakery
Sep 03, 2001 — A toast to bread--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 first baker,... Go to full article
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