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Get Crackin': Restaurants Prepare For Lucrative Crab Season

Restaurateurs hope a record level of blue crabs in the Chesapeake Bay will mean big business this summer.

NPR

Your Salad: A Search For Where The Wild Things Were

Tracing the source of contamination in fresh foods grown in the ground is hard work, and companies spend a lot of money trying to keep Salmonella and other bugs out while allowing nature to run its course. But it's not easy.
NPR

The Well-Dressed Salad: Tips For Keeping It Fresh

Food blogger Molly Wizenberg shares her advice for keeping fresh lettuce from rotting in the fridge, picking the tastiest springtime greens and dressing your salad in style.
NPR

Starbucks Ditches Bug-Based Red Dye In Strawberry Drink

Under pressure from vegetarians and vegans, Starbucks plans to stop using a red dye made from crushed bugs called cochineal in some strawberry drinks and rosy-hued baked goods by the end of June.
WAMU 88.5

Bay Crab Population Highest In Nearly Two Decades

Thanks in large part to a warm winter, the blue crab population in the Chesapeake Bay is at its highest level since 1993, according to survey results released in Maryland on Thursday.

WAMU 88.5

Craft Beer Biz

Beer sales are down overall, but craft brews continue their meteoric rise. Some wonder whether the market can sustain the growth, while others say "the more the merrier."

NPR

Drinking On The Job: Is 2012 The New 1966?

The TV show Mad Men has won fans for breathing life — and a heavy whiff of bourbon — into the fictional workplace of the 1960s. And it seems that some U.S. companies are still at it — at least, they're making sure their employees have easy access to liquor and beer.

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