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Marcus Samuelsson: On Becoming A Top Chef

The James Beard award-winning chef was the youngest ever to receive a three-star review from The New York Times. His new memoir, Yes, Chef, explains what it takes to be a master chef — and describes his journey from Ethiopia to Sweden to some of America's finest restaurants.
NPR

Unlike Chicken And Pork, Beef Still Begins With Small Family Ranches

The beef industry is shaped like a bottle: It starts at the bottom with 750,000 small ranches and ends with just four meatpacking plants processing about 82 percent of the beef we eat.
NPR

Why There's Less Red Meat On Many American Plates

Some 39 percent of Americans polled in a recent survey said they eat less meat now than they did three years ago. Health experts say that's a sign that Americans' attitudes about consuming meat are changing.
NPR

Just What Your Summer Beer Needed, Frozen Foam

A Japanese beer foaming machine aims to keep beer cold for up to 30 minutes without watering it down. Unfortunately, it won't be available at your next happy hour, unless you're at a selected bar in Japan.
NPR

A Nation Of Meat Eaters: See How It All Adds Up

Americans eat more meat than almost anyone else in the world, but habits are starting to change. This may be in part because of health and environmental concerns. We explore some of the meat trends and changes in graphs and charts.
NPR

Why Protesting Postal Workers Chose A Hunger Strike

Launching a hunger strike to protest a perceived political injustice is not exactly new, but it is relatively rare in the U.S. The U.S. postal workers unions are trying to turn the heads of members of Congress with the tactic.

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