Food & Food Culture


Mon September 15, 2014
The Salt

Sandwich Monday: Lay's Cappuccino Potato Chips

Originally published on Mon September 15, 2014 3:42 pm

It's spelled "potato ccips."

Lay's Potato Chips is having some sort of promotion in which they release a bunch of new flavors and we vote on which one is best, based on flavor, crunch, and foreign policy experience. One of the finalists is Cappuccino. This proves unequivocally that democracy itself is flawed.

Miles: What a rip-off! Three-fourths of the bag is foam.

Kelsie: Can I get mine substituted with soy?

Ian: The cappuccino-potato chip combination is the culinary equivalent of a mullet.

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Mon September 15, 2014
The Salt

The Perfect Summer Peach Wasn't Always So Rosy

Originally published on Mon September 15, 2014 12:04 pm

A species of peach related to the 7,500-year-old pits found in China recently (left), and today's more modern versions (right).
Courtesy of Jose Chaparro/University of Florida

The modern peach is a work of art: rosy, fuzzy, fragrant, fragile — and, of course, impossibly sweet and juicy. But that enchanting fruit is the product of centuries of painstaking breeding that have transformed it from its humble origins. The peach of the past was much smaller, acidic and a greenish-cream color.

Where the original, wild peach came from has been a mystery, but a new clue brings us closer than ever to its origin.

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Mon September 15, 2014
Craft Beer

At Hop Harvest, Colorado Craft Brewers Are All About Wet Hopping

Michel Watkins feeds fresh hops into a hop picker that farmer Glen Fuller imported from Europe.
Stephanie Paige Ogburn KUNC

It's a warm, late-August day on Glen Fuller's Western Colorado farm, and a whiff of something vaguely citrus wisps through the air.

It's the smell of hops. The lush vines climb 18-feet high, drooping with cone-shaped flowers, nearly neon in their greenness. Fuller is in the middle of harvest, cutting vines by the row and feeding them through a machine to remove the aromatic cones. Many of his hops will be used nearly immediately, as Front Range brewers gear up for a seasonal brew called a "wet hopped beer."

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Sat September 13, 2014
The Salt

Reality Check For Young Farmers: It's An Expensive 'Habit'

Originally published on Mon September 15, 2014 8:36 am

More young people are trying their hand at farming, and consumers are buying more local produce.
Dan Charles/NPR

You know the scene: It's Saturday morning, and as you stroll to your farmers market, you sample a crisp apple or scoop up a pile of end-of-the-season tomatoes.

As you chat and pay cash for your bag of bounty everything feels right.

You're not alone. More young people are trying their hand at farming, and consumers are buying more local produce.

But take a step behind that cheerful scene at the farmers market, and you'll discover that life isn't always easy.

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Fri September 12, 2014
The Salt

From Cotton Candy To Cat Pee: Decoding Tasting Notes In Honey

Originally published on Wed September 17, 2014 12:21 pm

Honey can be as golden as the sun or as dark as molasses. Researchers have identified over 100 different flavors in it, too, some more savory or stinky than others.
Ellen Webber/NPR

If bees in France buzz around the lavender fields, foraging for nectar, what does the honey they produce smell or taste like?

Yes, a bit like lavender.

But not all the floral, spicy or woody aromas detectable in the roughly 300 varieties of honeys being produced today are so easy to name.

That's where the new Honey Flavor and Aroma Wheel, developed by a sensory panel at the Honey and Pollination Center at the University of California, Davis, comes in.

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