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