Greeks used to take their yogurt for granted. This year, at anti-austerity protests, they even threw it at their politicians. But Greeks are finally realizing yogurt might actually help the country during its worst recession in half a century.
In Athens, dozens of entrepreneurs have opened yogurt bars. The first one, called Fresko, opened last year on a pedestrian street near the Acropolis. It features four types of rich, strained yogurt kept cool in traditional ceramic pots.
Cooking on hot summer days tends to be something we either do outside, or try not to do at all. But at the same time, we are in the season of wonderful food. And if you're lucky enough to live near farm stands in the country or farmers markets in the city, real tomatoes, fresh corn and new potatoes are all around. For inspiration, I get out a worn, stained paperback book written by an Englishwoman, Elizabeth David, in the 1950s. It's called "Summer Cooking."
The Valomilk was once advertised as "the 5-cent candy bar with the 50-cent taste." And while the price has changed, the product has not.
For more than 80 years, the family-owned Russell Sifers Candy Company has been using the same recipe to churn out a rich concoction of chocolate and creamy marshmallow goo.
The candy-making machines are busy on the factory floor in Merriam, Kan., just southwest of Kansas City. This is the headquarters of the century-old company, where Russell Sifers himself is a fourth-generation candy maker.
Originally published on Mon October 15, 2012 9:04 am
Yesterday on All Things Considered, Allison Aubrey explained how coffee is the new wine â€” or, at least, how our morning brew is catching up with the evening Chardonnay in terms of our appreciation for its flavor and textures. And that's piquing our interest in learning where our coffee comes from.