food

NWPR Books
2:01 am
Sun June 29, 2014

'Artisanal' Ramen? Instant Noodles Get A Healthy Dose Of Hacking

(Top left, clockwise) Macmen N' Cheese; chocolate ramen; udon and egg. (Bottom row) Ramen fritatta; cannellini beans and spinach; and southwest taco from the book Rah! Rah! Ramen.
Sara Childs/ Courtesy of Interactive Direct

Originally published on Thu July 3, 2014 9:09 am

If there's one thing college students know well, it's a belly full of instant ramen.

"Ramen always has been and always will be a college staple," says Rick Brandt, a recent University of Iowa graduate.

And it's not just college students who turn to the noodles in lean moments: When your food budget is reduced to quarters dug out of the couch, or when hunger pangs strike at ungodly hours, ramen noodles may come to the rescue.

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Rock Doc
5:00 am
Sat June 7, 2014

Will Changes To FDA's New Food Labels Help Consumers Make Healthier Choices?

Dr. E. Kirsten Peters, aka the "Rock Doc."
Credit Northwest Public Radio

While I have been dinking around for months, trying to lose five pounds, two of my friends have gotten serious about weight loss. Each of them is down 50 pounds.

I’m pleased for them, of course, and truly impressed by their accomplishments. Successfully combating overweight and obesity is one of the best things people can do for their health. It can help everything from joint pain to heart function, from Type 2 diabetes to certain aspects of mental health.

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NWPR Books
2:05 am
Sun June 1, 2014

The Humble Knish: Chock-Full Of Carbs And History

A woman in front of Mrs. Stahl's knish shop in Brooklyn's Brighton Beach neighborhood where author Laura Silver went as a child.
Courtesy of the University Press of New England

Originally published on Thu June 5, 2014 4:45 am

When Laura Silver's favorite knish shop in New York closed it doors, she started to investigate why it shut down. And that led to a years-long research project, she tells Weekend Edition's Rachel Martin.

Her book Knish: In Search of the Jewish Soul Food explores the history of the baked delicacy filled with meat or vegetables and what it means to the people who love it.

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Washington Welfare Fraud
6:04 pm
Thu May 29, 2014

Fighting Public Welfare Fraud In Washington

Fraud investigators in Washington say they expect to announce a major case of public welfare theft next month.
Credit Spencer Platt / Getty Images

Fraud investigators in Washington say they expect to announce a major case of public welfare theft next month. This small team of fraud-fighters was created three years ago after a series of media reports highlighted serious misuse of public benefits.

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NWPR Books
4:17 pm
Thu April 24, 2014

An Eater's-Eye View Of Literature's Most Iconic Meals

" 'Have some wine,' the March Hare said in an encouraging tone. Alice looked all round the table, but there was nothing on it but tea." (Alice in Wonderland by Lewis Carroll)
Dinah Fried Courtesy of Harper Design

Originally published on Wed April 30, 2014 12:23 pm

In the opening pages of Daphne du Maurier's 1938 novel Rebecca, the narrator lays out a feast for the imagination: "Those dripping crumpets, I can see them now. Tiny crisp wedges of toast, and piping-hot, flaky scones. Sandwiches of unknown nature, mysteriously flavoured and quite delectable, and that very special gingerbread." Of course, the reader can't actually see these treats — and that's where graphic designer Dinah Fried comes in.

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Food Stamp Cutbacks
6:08 pm
Thu March 13, 2014

Some Northwest States Working to Offset Federal Food Stamp Cutbacks

A woman using her EBT card in Portland, Ore., to purchase food.
Credit Brian Duss / Bread for the World

In Olympia, Washington policymakers are pondering whether to make an end run around looming cutbacks in the federally-funded food stamp program. This would mimic what Oregon and three eastern states just decided to do. 

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NWPR Books
9:49 am
Thu November 21, 2013

In 'Original Local,' Thanksgiving Recipes From The First Americans

A potluck featuring Sunny Corn Muffins, Tanka Bite Bread, squash with Garlic-roasted Cranberries, and Black and Blue Bison Stew.
Courtesy of the author

Originally published on Fri November 22, 2013 9:09 am

Heid Erdrich's new book Original Local is part cookbook, part memoir and part meditation on the interplay of tradition and fusion in American cooking. Guest host Celeste Headlee talks to the author and poet about the Native American food traditions Erdrich grew up with in the Upper Midwest.

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NWPR Books
12:50 pm
Thu November 7, 2013

Roy Choi's Tacos Channel LA And The Immigrant Experience

Chef Roy Choi was named Food and Wine Magazine's Best New Chef in 2010.
Bobby Fisher Courtesy of Harper Collins

Originally published on Thu November 7, 2013 2:24 pm

Roy Choi is a chef who's celebrated for food that isn't fancy. He's one of the founders of the food truck movement, where instead of hot dogs or ice cream, more unusual, gourmet dishes are prepared and sold. His Kogi trucks specialize in tacos filled with Korean barbecue.

Choi was born in South Korea in 1970 and moved to Los Angeles with his parents at the age of 2. His parents owned a Korean restaurant near Anaheim for a few years when he was a child. He tells Fresh Air's Terry Gross that his mother had some serious cooking talent.

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NWPR Books
11:53 pm
Mon November 4, 2013

LA Food Truck King Tells His Story, One Recipe At A Time

Five years ago, chef Roy Choi and a partner launched Kogi and ushered in a food truck "new wave" in Los Angeles. He tells his story in his new book, L.A.Son: My Life, My City, My Food.
Courtesy of Harper Collins

Originally published on Tue November 5, 2013 12:09 pm

Roy Choi ushered in a food truck "new wave" in Los Angeles, making street fare edgier, tastier. Five years ago, he and a partner launched Kogi — Korean for meat — with a small fleet of trucks offering up a Korean-Mexican fusion that inspired food entrepreneurs in cities across America where the trend caught fire. His signature creation? The short rib taco: warm tortillas, Korean barbecue beef, cilantro-onion-and lime, topped with a spicy-soy slaw.

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NWPR Books
2:13 pm
Mon November 4, 2013

How To Levitate A Sandwich: 'Modernist Cuisine' Spills Photo Secrets

Modernist chefs often like to deconstruct dishes. Why shouldn't food photographers do the same?
Courtesy of the Cooking Lab

Originally published on Fri November 8, 2013 8:36 am

Food porn or art? That's for you decide.

But one thing is for certain: The jumbo-sized images in The Photography of Modernist Cuisine are truly awesome.

In one, a ham and cheese sandwich levitates in midair. Then, a Weber grill gets sliced in half lengthwise to expose a pink burger cooking on another page. And blueberries and peas balloon to the size of dinner plates and melons.

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