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Stories Food Life coverNCPR 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
Jul 27, 2014 — Goat — it's the other red meat! And it's easy to mess up. Kenyan-born Kevin Onyona reveals the secrets to a tender yet hearty stew: You've got to break down that meat, and you've got to give it love.
Jul 26, 2014 — In Shadows in the Vineyard Maximillian Potter tells the true story of the legendary Romanée-Conti vineyard — and how it was held up for a 1 million euro ransom.
Jul 26, 2014 — Salmon fishing on a scenic river in Alaska isn't always about hooking a big fish in the remote wilderness. Sometimes, it's about standing shoulder-to-shoulder in the water to fill up your freezer.
Jul 25, 2014 — Some of us now monitor our steps, sleep and calorie intake with wristbands and apps. So why not track blood-alcohol levels? We explore the next frontier in the self-measurement movement.
Jul 25, 2014 — At his ramen shop in Cambridge, Mass., chef Tsuyoshi Nishioka wants customers to follow their dreams. His philosophy? If you can finish a bowl of his ramen, you can accomplish anything in life.
 

Food Podcasts


Food Blogs

beer blog
An Independent Blog:
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!"
Newest Posts:

Specials Reports

Audio Series
Local Flavors: Todd Moe keeps it homegrown in this series focused on eating locally, and on sustainable agriculture and gardening.
Betsy in NZ
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 Essay
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.

Food Programs at NCPR

Sunday, 2 pm
Yup. Photo: Angela Evancie
Yup. Photo: Angela Evancie

Brew fest brings beer makers and beer lovers together

One of the highlights of Burlington's summer is the yearly "brewfest" on the waterfront. It brings brewers and beer fanciers together for a big, cheery, Canadian-American party. As Angela Evancie found, there's serious tasting going on, with some unexpected elements.  Go to full article
Chef Steve Mitton at Murray Street Restaurant, part of Ottawa's bustling food scene. Photo: Lucy Martin

Canadian brings a European sensibility to the "new" eat local movement

Last week, David Sommerstein reported that a shortage of meat cutters and slaughterhouses is a limiting factor in the growing trend to eat local. He visited New York State's only certification program for butchers, at SUNY Cobleskill. (see link below)

Turns out Americans across the country are learning the details about how their meat is butchered. Many self-described foodies are taking classes where they work with experienced butchers, donning aprons and using cleavers, saws and hatchets to cut up slaughtered pigs and other animals.

Organizers say the classes indicate the public's growing interest in how the food they eat affects their health and the planet. They say that interest is driving more people to shop at farmers markets and even raise chickens in their backyards.

Canadian chef Steve Mitton, co-owner and head chef of Murray Street Restaurant in Ottawa's Byward Market, is part of that broad culinary movement.

Mitton's kitchen combines creativity with efficiency, using techniques he learned from butchers in Germany, where eat local is nothing new. He told Lucy Martin his apprenticeship was kind of an accident.  Go to full article
Kristin Kimball and June on Essex Farms

Heard Up North: divine bovines

The town of Essex, along Lake Champlain, is one of those bucolic spots in the North Country with views of the lake, blue-gray mountains and rolling green pastures. Kristin and Mark Kimball run Essex Farms, a sustainable farm where they do most of the work with teams of draft horses instead of tractors. They run a CSA and raise pasture-fed cows, chickens, pigs, bees and immense fields of veggies. We visit the farm's bovine beauties for today's Heard Up North.  Go to full article
Chowing down.<br />Photo courtesy of Mike Shawl

Good Eats at Lake Placid BBQ Festival

Hot and spicy was the order of the day at the Lake Placid 5th annual I Love Barbecue Festival to benefit the Shipman Youth Center. Competitors braved high temperatures for...  Go to full article
Student Tom Acampora wants to butcher hogs at his own slaughterhouse.

Training the next generation of butchers

Mostly gone are the days of the neighborhood butcher. They may never come back. They've been replaced by vast meat processing plants putting out shrink-wrapped cuts for...  Go to full article

City chicks: raising chickens a new trend among urban folks

A century ago - even just 60 years ago -- raising your own chickens wasn't unusual. Now, most of us get our eggs in cartons, and our chicken wings wrapped in plastic. ...  Go to full article
Jeff Liberty, the next generation of Tri-Town Packing in Brasher Falls.  But there's too much paperwork and not enough skilled meat cutters.

A good knifeman is hard to find

The "buy and eat local" movement continues to grow. In at least one instance, it's struggling with success. More people are eating local beef, lamb, and other meats for...  Go to full article
Bison farmer Dale Healey ran short of product because his slaughterhouse was booked.

Local meat boom exposes slaughterhouse shortage

Tonight, local beef, lamb, and pork farmers are gathering at Cornell Cooperative Extension in Canton to discuss a problem that they're happy to have. Increased interest in...  Go to full article
St. Lawrence students prep food for a free meal at the Canton Newman Center

SLU serves up recycled dinners

St. Lawrence University students are fighting hunger by recycling food from campus dining halls. As part of the "Campus Kitchens" program, food that would otherwise be...  Go to full article
Anna, Kate and Tara created a sign to publicize their food drive

Little River team collects food donations

Three students at the Little River Community School, near Canton, are collecting food donations this week, and learning more about families in need. As part of a social...  Go to full article

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