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This Spanish Pig-Slaughtering Tradition Is Rooted In Sustainability

In Spanish villages, townspeople gather at dawn to collectively slaughter a pig, then prepare every last bit as food, even the ears. The ancient ritual, called matanza, is now drawing foodie tourists.

Cowboy Cravings: Fried Cookie Dough And Other Rodeo Calorie Bombs

Concoctions that seem to break caloric records are a central part of the rodeo food experience. If you're going to indulge, a Texas dietician offers tips to help keep you from popping a belt buckle.

Tea Not For Two (Minutes, That Is)

You'd think the British would have their tea down by now. But The Telegraph says most brew their tea incorrectly, letting it steep for just two minutes instead of at least five.

Do TV Cooking Shows Make Us Fat?

Women who cooked the meals they saw prepared on television weighed more, on average, than those who simply watched, a study shows. The findings challenge the notion that home cooking is always best.

Tea Tuesdays: South America Runs On Yerba Mate

Legend has it the moon gifted this drink to the Guaraní people of South America. It was banned by the colonial government. The Jesuits made it their most profitable crop. Oh, and the pope drinks it.

To Eat Authentically Irish This St. Patrick's Day, Go For The Butter

From 3,000-year-old peat bogs to 19th-century Brazil to modern foodies, the love of Irish butter has spread far. The secret to Ireland's deliciously rich, creamy butter is in its rolling green hills.

Meet Chef Chane, Ethiopia's Version Of The Infamous 'Soup Nazi'

Like the famously curt broth ladler on Seinfeld, Addis Ababa's Chef Chane is known for serving up both delectable cuisine and insults. He says he learned his vaunted culinary skills in royal kitchens.

Sandwich Monday: Bone-In Pork Chop Sandwich

For this week's Sandwich Monday, we try a Chicago sandwich classic from Jim's Original. They leave the bone in — for flavor, and for danger.

Looks Matter: A Century Of Iconic Food Packaging

Many of the boxes, bags and bottles that contain our edibles were once groundbreaking — both in their design and in how they changed our perception of what's inside. Designers tell us their favorites.

The Elixir Du Jour: Bone Broth

Stock or broth? Whatever you call it, it's having its moment. Food commentator Bonny Wolf explains the hottest ancient trendy drink.