Food

Food
4:30 am
Wed June 6, 2012

What's your food phobia?

I do not like it, Pigaloot. I do not like no kind of fruit.
J. Henslee KPLU

Everybody doesn't like some kind of chow that almost everybody else loves. Me, I'm horrified by fruit. That's baffled and bemused everyone around me lo these years. But even I was surprised when some KPLU staffers revealed their food terrors to me.

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NW farming
3:38 pm
Mon June 4, 2012

Dreary June forecast has Northwest cherry farmers a bit worried

Cool weather and rain could delay ripening and compress the cherry growing season. Photo by Anna King

Originally published on Mon June 4, 2012 4:48 pm

RICHLAND, Wash. – The Northwest cherry harvest is set to begin next week, but farmers are a bit glum. That’s because the National Weather Service says this month’s temperatures will be near or below average across Washington, Oregon and Idaho.

Cool weather and rain can delay ripening and compress the cherry growing season. That means that markets have less time to sell the perishable fruit. Plus, farmers may have a harder time recruiting enough labor in a shortened season.

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The Salt
6:18 pm
Sat June 2, 2012

Tired Of Mowing Your Lawn? Try Foodscaping It Instead

The lawn of Nashville yoga instructor James Alvarez is being taken over by buckwheat.
Blake Farmer Nashville Public Radio

Originally published on Sat June 2, 2012 7:14 pm

When the economy began its steep decline in 2008, almost everything related to housing hit the skids, including the lawn and garden industry. But one sector escaped the pinch: food gardening.

In fact, food gardening sales nationwide have spiked 20 percent since then, and they've stayed there. While many households started growing food to be more budget-conscious, some are deciding vegetables and fruits can be beautiful, too.

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Food for Thought
4:00 am
Wed May 30, 2012

Home made Beef on Weck: First, what is it?

Stein

Over the years I've received numerous emails from listeners who rhapsodize over the Beef on Weck sandwich of upstate New York . Last week's "favorite foods of memory"  installment brought yet another mention so I decided I'd make my own. Step one was finding out exactly what a Beef on Weck is.

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The Salt
12:02 pm
Sat May 26, 2012

Clean Your Grill, And Other Hot Holiday Tips From Food Network's Alton Brown

Food science guy Alton Brown says the last thing you want to see is flames touching food on the grill.
iStockphoto.com

Originally published on Sat May 26, 2012 12:40 pm

If there's one grilling tip to remember this Memorial Day weekend, it should be this: Flame is bad.

"Flame does nasty things to food," food historian and science guy Alton Brown tells NPR's Scott Simon in the kick-off segment of Weekend Edition's "Taste of Summer" series.

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Food for Thought
4:30 am
Wed May 23, 2012

When recipes go wrong

The heartbreak of souffleitis.
The health care blog

Don't blame yourself. It is absolutely not your  fault. After all, you could never make a mistake. Could you?

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Food for Thought
4:15 am
Wed May 16, 2012

The hoagie that looked better than it was

The heartbreak of bad bread - Looked great, tasted terrible.
Nancy Leson

My Food for Thought co-conspirator Nancy Leson has been tormenting me with pics of all the great food she's been scarfing on the east coast.   What lovely schadenfreude I enjoyed upon  learning that the sandwich pictured above was awful.  The bummer was the bread.

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Food for Thought
4:30 am
Wed May 9, 2012

Give peas a chance!

The snow peas I'm planting this weekend. The vines make as good eating as the pods. Click for this week's GarlicCam.
Stein

I'm planting mine – the ones  pictured above – this very weekend. Actually they're Chinese-style Snow Peas.  My wife, the L&T Cheryl DeGroot refuses to eat the little round ones. 

Which is too bad because besides being delicious and versatile peas are really good for you.

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Food for Thought
4:30 am
Wed May 2, 2012

Fry your pizza like they do in Micronesia

Stein

Full disclosure: I don't know whether or not they fry their pizzas in Micronesia. I just wanted a rhyming headline and I liked "Micronesia" better than "Spinal Anesthesia."* Who wouldn't? 

Anyway, they have  been deep-frying pizzas in Europe.  Now the fad has moved stateside.

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NW Craft Brews
3:54 pm
Fri April 27, 2012

The Friday Beer: Widmer Hefeweizen

Paul Gibson For KPLU

Here in the Great Pacific Northwest the days are getting longer, the temperature is on the rise and we are finally starting to see some sun. We’re not out of the iffy spring weather yet but soon we’ll be grilling on the BBQ, lounging on beaches and looking for pubs that have outside seating.

A hefeweizen is a great summer time beer and the Widmer Hefeweizen is one worth trying.

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Food for Thought
4:30 am
Wed April 25, 2012

The right way to load the dishwasher

The official KPLU Radio Dishwasher.
Nancy Leson

One of the most common flash points of domestic bickering is the optimum method for loading a dishwasher.

And now I'm admitting to my wife, the  Lovely & Talented Cheryl DeGroot, right here on the World Wide Web that I was  – arghhh!  wrong and she was  – gackkk!!... right.  But only about the dishwasher.  I think I've been right about everything else.  For years.  Anyway...

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Food safety
3:57 pm
Tue April 24, 2012

Mad cow case found, but meat supply deemed safe

U.S. officials announced a case of mad cow disease in a dairy cow in California. It is only the fourth such case detected in the U.S. since the first case was identified in 2003.

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Washington wines
3:22 pm
Tue April 24, 2012

Study: Washington wines add billions to state's economy

Washington state is the No.2 producer of premium wine behind California, with 739 licensed wineries and 350 vineyards.
Matt Long Flickr

YAKIMA, Wash. — A new study shows the Washington wine industry contributes $8.6 billion to the state's economy and creates nearly 30,000 jobs.

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Starbucks controversy
11:20 am
Thu April 19, 2012

Stung by bug controversy, Starbucks switches ingredients

Can you see the bug juice?
Ben Adams Flickr

In response to the hubbub started by Change.org, Starbucks has announced today that it will stop using the bug extract cochineal as a colorant in four food and two beverage offerings in the United States, according to its Website.

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Food for Thought
4:30 am
Wed April 18, 2012

Dine alone and love it

All that's missing is something good to read -- preferably a cookbook.
Cheryl DeGroot

I do. In fact I was pretty surprised to learn that many people are uncomfortable when dining alone in public. I can't imagine why. I enjoy unaccompanied ingestion for lots of reasons.

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