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Passover Traditions, New And Old

The Jewish festival of Passover begins at sundown Monday with a feast that's both universal and unique to families and communities around the world. Food Wednesday explores the merger of tradition and innovation at the seder table.

NPR

'Drunken Botanist' Takes A Garden Tour Of The Liquor Cabinet

An incredible diversity of grains, herbs and fruits goes into the world's alcoholic drinks, as writer Amy Stewart explains. Her new book describes the plants behind cocktails and other boozy beverages and features drink recipes and growing instructions.
NPR

Local Food May Feel Good, But It Doesn't Pay

The market for locally-grown food has seen dramatic growth over the last decade. Despite this boost in sales and popularity, evidence suggests that the economics behind the movement still don't favor the farmer. The U.S. Department of Agriculture has new programs to try to prop up small-scale operations, but many local farms only survive because they scrape by on below-market wages, or by doing without things like insurance. Many economists say despite the charm of local food, there are relatively few benefits in terms of energy efficiency, quality or cost. They say that we shouldn't knock our system of region specialization and distribution, and that farmers markets, fun though they are, are not good economic models.
NPR

Some People Really Can Taste The Rainbow

Some people with a rare neurological condition known as synesthesia can taste shapes or smell color. And when these people work in the food industry, it can radically redefine flavor profiles. (Blue wine? Moss-flavored cotton candy?)
NPR

Craft Brews Slowly Chipping Away At Big Beer's Dominance

Beer is a $200 billion a year business in the U.S., but most of that money goes to the two companies, Anheuser-Busch InBev and MillerCoors. But smaller "craft" breweries are challenging that dominance, and it's a battle that's being waged on grocery store shelves and the taps at your local pub.

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