Food & Food Culture

11:19am

Sun April 21, 2013
The Salt

Spirituality And Sprite, Aisle 1? What An Artist Sees In Wal-Mart

Originally published on Tue April 23, 2013 10:43 am

O'Connell also crowdsources the photographs he uses as fodder for his paintings. This piece, which shows men buying candies and Valentine's Day cards for their sweethearts, was based on a submission.
Courtesy of Brendan O'Connell

Most people would be hard-pressed to call Wal-Mart a source of artistic inspiration. A place to purchase peanut butter, cereal and other mundane necessities? Yes. But a rendezvous spot with transcendence? Hardly.

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4:45am

Sun April 21, 2013
Food

There's More To Rhubarb Than Meets The Eye

Originally published on Sun April 21, 2013 2:56 pm

Transcript

RACHEL MARTIN, HOST:

If you're a regular public radio listener, this may sound a bit familiar.

GARRISON KEILLOR, HOST:

This portion of our show is brought to you by Beopareebopp Rhubarb Pie and Beopareebopp Frozen Pie Filling.

(LAUGHTER)

MARTIN: That's Garrison Keillor on "A Prairie Home Companion," advertising a fictional and deeply Lake Wobegonian dessert.

KEILLOR: (Singing) Mama's little baby loves rhubarb, rhubarb, Beebopareebop Rhubarb Pie. Mama's little baby...

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3:06pm

Fri April 19, 2013
The Salt

Fertilizer Shows Its Deadly Side

Workers at a cooperative farm near Shanghai scatter fertilizer across fields of winter wheat. Image from the May issue of National Geographic magazine.
© Peter Essick National Geographic

My first reaction when I heard details of this week's deadly fertilizer explosion in Texas was horror.

My second thought was, "Maybe I shouldn't have pushed to change that headline."

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9:33am

Fri April 19, 2013
The Salt

Frozen Food Gets Ready For Its Image Upgrade

Are you thinking healthy and nutritious?
Bebeto Matthews AP

Alarmed by a nation that increasingly equates fresh with healthy, the frozen food industry has a message for you.

"What we call fresh in the supermarket is really better termed raw," says Kristin Reimers, a registered dietitian and manager of nutrition for ConAgra Foods. "A lot of times, those vegetables have been transported for days, and then sit. It could be a matter of weeks between when they're picked and consumed."

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2:10pm

Thu April 18, 2013
Recipes

A 'Charleston Kitchen' Full Of Foraged And Forgotten Foods

Originally published on Thu April 18, 2013 8:26 pm

Matt Lee (left) and Ted Lee (right) grew up in Charleston, S.C. After leaving the South as young adults, they founded a mail-order food company, The Lee Bros. Boiled Peanut Catalogue. They have written two previous cookbooks of Southern cuisine.
Squire Fox Clarkson Potter

A new cookbook by the Lee brothers just might inspire daydreams of a food-centric vacation to South Carolina. It's called The Lee Bros. Charleston Kitchen, and in it, Matt and Ted Lee feature recipes and stories from the Southern port city they grew up in. The brothers joined NPR's Melissa Block to talk about Charleston's distinctive food culture, starting with the dishes that they'd put on a typical Charleston menu.

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