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NPR

Battling 'Red Tide,' Scientists Map Toxic Algae To Prevent Shellfish Poisoning

Scientists with the National Oceanic and Atmospheric Administration are working to prevent outbreaks by tracking when and where red tide in Puget Sound will happen next.
NPR

In Defense Of Broccoli

Broccoli has come up several times this week at the Supreme Court during arguments the federal Patient Protection and Affordable Care Act. Unlike the health care debate, the vegetable doesn't have a single attorney on its side. Melissa talks to Ron Midyett, CEO of Apio Inc., a grower/shipper of broccoli.
NPR

Why 'Pink Slime' Isn't That Different From Other Meat Products

Consumers who led the fight against "pink slime" had food safety concerns and objected to the industrialized image of liquefied meat. But meat scientists say lean finely textured beef isn't much different from other products that end up in processed meat, like ham or turkey.
NPR

Activists Say Americans Support Labeling Genetically Modified Food

A coalition calling itself Just Label It released the results today of a survey it commissioned from The Mellman Group, a national pollster. The survey found that 91 percent of voters favor the labeling of food with genetically modified ingredients.
WAMU 88.5

Juicing: Vegetables, Fruits, Spices, and More

Juicing is back, and it goes well beyond basics like apple and orange juice; spinach, beets, wheat grass, and almost anything else in a garden can yield a glass of "liquid nutrition." We explore the techniques and recipes that get the most from juicing.

NPR

Shad Are Angling To Once Again Be The Tasty Harbinger Of Spring

For centuries, the shad run signaled that spring had arrived. But pollution, dams and overfishing decimated the once-mighty American shad. Now young chefs are working to rekindle a taste for this seasonal, local treat.

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