Food & Food Culture


Sun August 19, 2012
The Salt

Shop Owners Hope Yogurt Smooths A Path Out Of Greek Recession

Originally published on Mon October 22, 2012 9:23 am

Dimitris Plassas and Georgia Ladopoulou work the yogurt bar at Fresko, which specializes in several varieties of Greek-style yogurt.
Joanna Kakissis NPR

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.

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Sun August 19, 2012

Seasonal Recipes: The Tastes Of Summer

Originally published on Sun August 19, 2012 12:41 pm



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."

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Sat August 18, 2012
Americandy: Sweet Land Of Liberty

Valomilks: A Sweet Treat That Runs Down Your Chin

Originally published on Sat August 18, 2012 3:23 pm

The family-owned Russel Sifers Candy Company has been making Valomilks — and only Valomilks — for decades.
Melisa Goh NPR

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.

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Fri August 17, 2012
The Salt

Rwandan Coffee Farmers Turn Premium Beans Into Harvest Gold

Originally published on Mon October 15, 2012 9:04 am

Welcome to Rwanda's coffee land, where some of the world's best coffee is grown. Here, Minani Anastase, president of Musasa Coffee Cooperative in northern Rwanda, looks over the coffee drying tables.
Courtesy of Jonathan Kalan

Yesterday on All Things Considered, Allison Aubrey explained how coffee is the new wine — 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.

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Fri August 17, 2012
The Salt

For A Better, Leaner Burger, Get To Know Your Proteins

Originally published on Mon October 22, 2012 9:24 am

The author's venison burgers, fired up on the grill.
Amy Blaszyk NPR

We love our hamburgers, and if you need any proof, see how quickly a recent auto-tuned fast food hamburger review featuring a happy guy eating in his car went viral.

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