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South Carolina Distiller Promises To Make Kentucky Liquor Quicker

A company called Terressentia that uses a chemical process to age bourbon not in years — but in hours — is unsettling an industry that is long-soaked in history and tradition.

Assault On Salt: Uruguay Bans Shakers In Restaurants And Schools

The tiny nation has some of Latin America's highest rates of obesity, hypertension and heart disease. The capital Montevideo has tried to intervene by making salt on the table illegal.

What If Americans Ate Like South Africans And Vice Versa?

In a two-week diet swap, they got burgers and fries. We got kale salad and corn porridge. Guess whose bowels fared better?

USDA To Certify Non-GMO Foods With New Label

The government runs organic and antibiotic-free labeling programs, but has stayed out of the non-GMO labeling fray. That is, until a food company asked the USDA for help, and the agency obliged.

'Spirited Republic' Exhibit Explores America's History With Alcohol

The National Archives exhibit explores America's long and sometimes troubled history with alcohol. NPR's Audie Cornish talks with Derek Brown, the exhibit's "Chief Spirits Advisor."

Bistro In Vitro: A Virtual Playground To Ponder The Future Of Meat

Dutch artist Koert van Mensvoort has created a virtual restaurant to help us imagine a future when alluring beef, poultry and fish dishes can be concocted with in vitro techniques.

From Scornin' It To Lovin' It: McDonald's Tests Out Kale On Its Menu

The green health halo hovering over kale glows brightly, and the company is putting it in breakfast bowls in nine Southern California locations. Will it help brighten up the Golden Arches?

Why A Philadelphia Grocery Chain Is Thriving In Food Deserts

Brown's Super Stores operates seven profitable supermarkets in low-income neighborhoods in Philadelphia. The founder says it's because he figured out what communities needed in a neighborhood store.

There's More To Farm-Fresh Prairie Food Than Steak And Soybeans

In New Prairie Kitchen, a Nebraska food writer collects recipes and stories from Great Plains chefs and farmers. Their movement utilizes local ingredients like bison, morels and black walnuts.

How To Feed A Numbat: Zoo Cookery Aids Endangered Species

Zoo nutritionists these days have to do more than try to keep displayed animals happy and healthy. Sometimes the goal is to bring endangered wildlife back from the brink.