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WAMU 88.5

This Week On Metro Connection: Down The Hatch

From Korean bagels to vegan donuts to mambo/mumbo sauce, we'll dig in to food, glorious food in the National Capital Region.

WAMU 88.5

Lyon Distilling Restores Maryland’s Rye Whiskey Tradition

A century ago, Maryland was a well-known producer of rye whiskey. One distillery is bringing the tradition back.
WAMU 88.5

Frederick Bakery Fries Up Donuts For The Animal-Free

In Frederick, Md., two bakers are whipping up traditional doughnuts with some rather non-traditional ingredients.
WAMU 88.5

Koreans Roll In To D.C.'s Bagel Businesses

The D.C. region is home to more than 60,000 Korean immigrants, and a growing number are turning to bagel baking.
WAMU 88.5

Move Over, Smith Island Cake: Maryland's Unsung Culinary Delights

Maryland cuisine goes far beyond Smith Island cake and crabs. White potato pie and Kossuth Cake, anyone?

WAMU 88.5

Mambo Or Mumbo, Learning The Secret Behind D.C.’s Special Sauce

We get the juicy story behind the tangy, gooey sauce thought to be D.C.'s homegrown condiment.
NPR

With Help From America's Test Kitchen, Why Buy When You Can DIY?

Morning Edition host Renee Montagne talks to America's Test Kitchen's Chris Kimball about foods that are easier than you'd guess to make at home. Fresh Nutella or kale chips, anyone?
NPR

Can You Trust That Organic Label On Imported Food?

A new book claims the organic label can't be trusted, especially on food that's imported. Yet there is a global system for verifying the authenticity of organic food, and it mostly seems to work.
NPR

Summer Program For Hungry Kids Gets Creative With Food Delivery

Around the U.S., food assistance agencies are trying to come up with new ways to feed hungry kids in the summer. In Hopkins County, Ky., they're using mobile vans to take food to where kids live.
NPR

The Epic 2,200-Mile Tour De France Is Also A Test Of Epic Eating

Tour de France cyclists need to eat up to 9,000 calories a day to maintain their health and weight during the race. But many teams hire chefs to elevate the meals to gourmet status.

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