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NPR

Local Libyan Honey Is Sweet, But Is It Good For What Ails Us?

The Revolutionary Road trip crew turns to The Salt for advice on whether some local Libyan honey could heal one member's upset stomach. The answer is probably not, but if it tastes good, we say, drink up.
NPR

'Fermentation': When Food Goes Bad But Stays Good

Self-described "fermentation revivalist" Sandor Katz says "the creative space" between fresh and rotten is the root of most of humanity's prized delicacies. His new book, The Art of Fermentation, explores the ancient culinary art form.
NPR

Libyan Menu Prompts The Question: Camel, Anyone?

A meal in a Tripoli restaurant prompts questions about how to cook camel and its history as a food. Camel meat has long been a staple in the Middle East, Pakistan, and North and East Africa, and it's catching on in some parts of the U.S.
NPR

Farmers Split Over Subsidies As Senate Farm Bill Debate Begins

Midwestern farmers experiencing unusually good yields are OK with losing some farm bill subsidies as Congress negotiates changes this year. But some of their Southern counterparts are arguing against it.
NPR

Will Beer And Brats Break Through Wisconsin's Partisan Divide?

Wisconsin Gov. Scott Walker is reaching across the aisle to Democrats with bratwurst and beer tonight, but who's biting? A few pols have already bowed out, despite the three brands of brats and several local beers on offer.
NPR

Harissa: The Story Behind North Africa's Favorite Hot Sauce

Christopher Columbus and other explorers brought red peppers from the New World back to Europe, where they spread across the globe, each culture adapting a pepper paste or sauce to their taste. Harissa is North Africa's contribution.

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