Food & Food Culture

12:57am

Fri August 16, 2013
Food

Demystifying Saffron: Mark Bittman Explains The Pricey Spice

Originally published on Fri August 16, 2013 2:25 pm

Marilyn Barbone iStockphoto

In the latest installment of NPR's Cook Your Cupboard, New York Times columnist and cookbook author Mark Bittman sheds a little light on saffron — a spice that has been stumping Lennet Radke in Wisconsin. Radke, who received a little jar in a contest, says she's never really used it. The stuff isn't cheap. And that knowledge alone can stifle experimentation.

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12:52am

Fri August 16, 2013
The Salt

Why This Year's Blueberry Bounty Has Growers Feeling Blue

Originally published on Fri August 16, 2013 8:52 am

Picker Erika Nicolas Garcia, 18, fills her pail at a blueberry farm near Hillsboro, Ore.
Anna King Northwest Public Radio

The blueberries on your morning cereal are less expensive this year. That's because farmers are harvesting a bumper crop this summer. It's good news for berry lovers, but the bounty might wreck some blueberry growers.

In Richland, Wash., Genoa Blankenship pops open the lid on a box of blueberries. Her three young children struggle to stop wiggling. Blankenship loves the idea of healthy snacks that are easy to take along to soccer practice.

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4:14pm

Thu August 15, 2013
The Salt

Can Quinoa Farming Go Global Without Leaving Andeans Behind?

Originally published on Fri August 16, 2013 1:53 pm

A man cleans quinoa grain in Pacoma, Bolivia.
Juan Karita AP

I ate quinoa-and-turkey chili in a cafeteria today, which, when you think about it, is pretty amazing. Rarely does an entire culture, almost overnight, adopt an entirely new food.

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3:43pm

Thu August 15, 2013
Found Recipes

Drowning In Zucchini? 3 Recipes Can Help

Originally published on Mon August 26, 2013 1:57 pm

iStockphoto.com

There's no shame in admitting it: Mid-August may be the point in the summer when you throw up your hands when it comes to zucchini. The vegetable is both the joy and bane of gardeners and cooks. Joy because there are so many possibilities — bread, fritters, stuffed blossoms and ratatouille. And bane because the plants never seem to stop growing, producing squash nearly nonstop until you're up to your eyeballs in the green things.

Kate Workman, author of The Mom 100 cookbook and blog, knows that pain.

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10:18am

Thu August 15, 2013
The Salt

Even Carnivores Are Putting More Fake Meat On Their Plates

Originally published on Thu August 15, 2013 11:34 am

Burger King's veggie burger is among the many meat substitute options on the market.
NPR

From Bill Gates to Google's Sergei Brin, influential investors are putting their money where their mouth is. The pet cause of the tech world, it seems, is the need to find good-tasting substitutes to conventional animal products, like chicken-less eggs or in vitro beef, to avert environmental crisis from rising consumption.

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