Food & Food Culture

2:01pm

Wed August 7, 2013
The Salt

Bring Home The Bacon Or Put It In A Meat Locker?

Originally published on Fri August 9, 2013 10:44 am

Time for a meat locker? One Flickr user's freezer after purchasing a large share of a pig.
Cowgirl Jules via Flickr

Why buy 1 pound of hamburger meat from a local farmer when you can buy 5 pounds — plus another 20 pounds of stew meat, steaks and roast — for as little as half the price of what it all goes for at the market?

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12:52pm

Wed August 7, 2013
The Salt

After Immigration Bust, Herb Grower Tries A New Path

Originally published on Wed August 7, 2013 8:58 pm

Ted Andrews, CEO of HerbCo International, says the H-2A agricultural guest worker program needs improvements.
Liz Jones for NPR

The ongoing immigration debate in Congress often spotlights the job market for people living in the U.S. illegally. Not long ago, that market included one of the country's top organic herb farms — until an immigration bust forced the business, based in Washington state, to clean up its payroll.

Ted Andrews, owner of HerbCo International, says he's learned some tough lessons during the transition to a legal workforce. Lesson No. 1: "There are events that can destroy a business in the snap of a finger," he says. "This was one of them."

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10:37am

Wed August 7, 2013
The Salt

Pot Liquor: A Southern Tip To Save Nutritious Broth From Greens

Originally published on Wed August 7, 2013 2:07 pm

Instead of throwing out the nutritious broth that's left over when you cook down greens, why not use it as the base for a delicious dish like this rockfish with clams in a garlic-shallot pot liquor sauce?
Alison Aubrey NPR

We don't have to tell you about the growing popularity of greens. From kale to collards to turnips, we've learned to embrace their nutrient-packed bitterness.

So here's a tip: When you're cooking up a big pot of greens, don't toss out what may be the most nutritious part — the brothy water that's left in the pot.

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2:54pm

Tue August 6, 2013
The Salt

Heck No Or Let's Go? Your Thoughts On Lab-Grown Meat

Originally published on Tue August 6, 2013 3:52 pm

The scientists who developed the in vitro beef say it could help solve the coming food crisis and combat climate change.
David Parry / PA Wire

Would you taste or buy a lab-grown hamburger if you could? That's the question we posed Monday at the end of our report on the world's first in vitro burger, launched this week at a tasting event in London that was streamed via the Internet.

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9:46am

Tue August 6, 2013
The Salt

The Cotton Candy Grape: A Sweet Spin On Designer Fruit

Originally published on Thu August 22, 2013 11:48 am

The Cotton Candy grape looks and smells like a regular green grape. But the taste will evoke memories of the circus.
Courtesy of Spencer Gray

Can't we just leave our fruit alone?

Last year, apple farmers were soaking their fruit in grape flavor to make them more attractive to kids. Now, plant breeders in California have created a grape that tastes like — well, spun sugar and air.

That's right, Salties. Say hello to the Cotton Candy grape.

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