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For The Love Of Cheese, Diners Unite In Italy

All Italians are being urged to eat a special cheese and rice dish tonight to promote the revitalization of Emilio-Romagna, Italy's famous food production region, after the deadly earthquakes back in May destroyed factories and warehouses.
WAMU 88.5

Bob Spitz: "Dearie: The Remarkable Life of Julia Child" (Rebroadcast)

A new biography offers a portrait of one of the most fascinating and influential Americans of our time. It's the story of Julia Child's search for her own expression, published on what would have been her 100th birthday.

NPR

Lasagna Cupcakes, Anyone? Science Says We Can't Get Enough Mini Stuff

From lasagna and chicken potpies to grilled cheese and mac n' cheese, American's favorite dishes are going mini — in a cupcake shape. Is this just an excuse to eat comfort food with our fingers, or does it speak more deeply about Americans' need to connect and control what we consume?
NPR

Citing Food Safety Risks, Kroger Chain Calls It Quits On Sprouts

The crunchy green microplants have long been touted as raw food chock full of nutrients. But that very freshness is also why they've caused more than 54 disease outbreaks since 1990, including a mega-outbreak of E. coli in Germany in 2011 that killed 53 people.
WAMU 88.5

Butchers And The "Head-To-Tail" Movement

A growing "head-to-tail" movement is extolling the virtues of the other parts of the animal, such as the brains, liver and heart. We explore the virtues of "offal," and the economics of modern butchery.

NPR

As California Vote Looms, Scientists Say No To Labeling Genetically Modified Foods

By now you know that California is preparing to vote Nov. 6 on a ballot initiative to require labels on genetically modified food. While polls show people evenly split on the issue, scientists says such labeling is misleading and may scare consumers.
NPR

Beef Heart: An Unexpected Meal That Spans Generations

Beef heart, once a common dish for the poor, has been rediscovered by chefs and eaters of all ages. All Things Considered speaks with cookbook authors Jody Eddy and Christine Carroll about the stories behind their recipes.

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