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In the dusty red earth of eastern Arizona's portion of the Navajo Nation, the main road stretches out beneath the massive white-cloud sky and rubs against barren, chalky mesas; sometimes it skirts the deep, dry crack of a canyon stubbled with sagebrush. Small fields of corn occasionally sprout up beside the road, the short stalks still far from ripe.

Emily Wendler / StateImpact Oklahoma

For some low-income children in Oklahoma, summer does not mean vacation and playtime — It means being hungry. The lunch and breakfast these kids receive at school is no longer readily available, so they often go without — or they eat junk food. And while Oklahoma has summer food programs to combat this, there are roadblocks for many children.

Eid Mubarak! Or blessed celebration for those celebrating Eid al-Fitr today. It's the holiday marking the end of the Holy Month of Ramadan. During this month, observant Muslims do not eat or drink during the daylight hours. And to celebrate the end of the fast, family and friends get together to feast! But what to eat?

A long line of cattle are herded into a semi-trailer at Oklahoma National Stockyards in Oklahoma City.
Joe Wertz / StateImpact Oklahoma

A former accountant and compliance officer for the Oklahoma Beef Council faces federal bank fraud and false tax return charges after an probe into suspected embezzlement of more than $2.6 million.

The Splendid Table logo
APM

American Public Media has announced that award-winning New York Times Magazine columnist and Top Chef Masters judge Francis Lam will become the new host of The Splendid Table. After 21 seasons, Lynne Rossetto Kasper is retiring at the end of 2017 and will continue to contribute to the program throughout the year until her retirement. Lam will host his first show March 10.

Here & Now resident chef Kathy Gunst says citrus fruits are a great way to perk up a winter menu. She goes through several seasonal varieties with Here & Now‘s Robin Young, and shares three recipes that use them.


Citrus Tasting Notes

When shopping for citrus, look for fruit that is firm, shiny, and avoid soft and spongy citrus. Always look for fruit that feels heavy in your hand. Most citrus will keep at room temperature or can be refrigerated for about 10 days.

Sweet potatoes are a big part of many a holiday meal. But Here & Now resident chef Kathy Gunst says that you can do so much more with them.

She brings Here & Now‘s Robin Young and Jeremy Hobson sweet potato chips, a puree and a chocolate cake made with a recipe from her friend and cookbook author Raghavan Iyer.

The restaurant scene in Washington is booming — it was even named Restaurant City of the Year by Bon Appetit magazine. That success is thanks, in part, to Spanish-born chef and owner Jose Andres, who runs a number of restaurants in the city and across the country.

Note: You could find our Facebook live version of this segment here.

Beautiful locally grown tomatoes are abundant at farmer’s markets, and they’ve inspired Here & Now resident chef Kathy Gunst to come up with ways to use them before they’re gone.

Seasonal Ingredients And How To Use Them

May 19, 2016

As local produce makes its way into stores and farmers markets, Here & Now resident chef Kathy Gunst wants to know: What’s in season?  She brings us ingredients and recipes from Arizona, Illinois, Washington, and her home state of Maine.

See more recipes and cooking segments with Kathy Gunst

Beautifully lit, perfectly styled food photography is everywhere — in magazines, food blogs, and even Instagram, where your 10-year-old cousin is already expert at using natural light to make mom's cooking look delicious. These images are usually carefully curated to project an image of an idealized existence where the chicken never burns and everyone is always smiling, perfectly coiffed round the table.

Here & Now resident chef Kathy Gunst says pancakes aren’t just for weekend brunches. Lemon-ricotta pancakes and buttermilk-walnut pancakes can be mixed the night before and cooked up quickly the following morning. Savory pancakes with cheese and herbs can be a side dish or a light lunch.

The Winter Fancy Food Show was held recently in San Francisco. Here & Now resident chef Kathy Gunst checked it out and tells host Jeremy Hobson that healthy snacks seem to be all the rage.

“Everybody tries to say ‘less fat, no gluten, no GMO, no junk’ – I mean these buzz words are all over these packaged foods,” she said.

Gunst sent Hobson a sampling of baked popcorn, lentil and cassava chips and even bugs flavored with chili and lime, and chocolate.

Farm to fork: Uncovering hazards in our food systems

Dec 6, 2015
illustration of farm worker
Allison McCartney / Reveal

Reveal looks at the complicated networks of labor, trade and regulation that carry meat, produce and other products to our tables.

We’ll upend your ideas about what kind of chicken is most susceptible to salmonella, unveil the secret history of pesticides that fuel the modern strawberry industry and look at a workers movement in Florida that’s transformed the tomato-picking business from the ground up.

The fowl business of salmonella

[Youtube]

If you’re looking for gifts this holiday season that have a personal touch but don’t cost an arm and a leg, Here & Now resident chef Kathy Gunst suggests making your own food gifts. It can be easier than you think.

“There’re a lot of people thinking ‘I don’t have time to cook for my family, how can I make food gifts?’ But these are super-quick ideas, some of them I’ve been doing for 30 years and some of them are are brand new,” she told Jeremy Hobson.

Mushroom Recipes For Fall

Oct 22, 2015

It’s fall, and mushrooms are sprouting up in many wooded areas around the country. Here & Now resident chef Kathy Gunst warns: don’t go foraging without an expert! But do look for them at your local farmer’s market or supermarket.

Shrubs are becoming trendy. The vinegar and fruit syrup can be made into a refreshing drink or, with the addition of alcohol, an out-of-the box cocktail.

Here & Now resident chef Kathy Gunst has been making her own shrubs with various fruits and vinegars and brings four for host Robin Young to sample: Shiso-Plum Shrub, Blueberry Red Wine Shrub, Caramelized Apple Shrub and Concord Grape and Balsamic Vinegar Shrub.

Sweet And Savory Watermelon

Jul 2, 2015

A big slice of juicy sweet watermelon is a great way to wrap up a Fourth of July cookout. But Here & Now resident chef Kathy Gunst has been experimenting with other uses for the summertime staple and has discovered how well watermelon goes with savory foods. She shares these five recipes:

Panera Bread announced this week that it will stop using a number of artificial ingredients in its foods. John Coupland, a professor of food science at Penn State University, talks with Here & Now’s Meghna Chakrabarti about what these additives are, and why more and more companies have been making moves to eliminate them in foods.

Interview Highlights: John Coupland

On whether these changes will make Panera’s food healthier

5 Dessert Recipes For Mother’s Day

May 7, 2015

Mother’s Day is Sunday, so Here & Now resident chef Kathy Gunst joined us with recipes that use fruits and even vegetables: a strawberry-rhubarb pie, a fresh-fruit Pavlova, carrot-parsnip cupcakes and even a strawberry-rhubarb drink for a festive Mother’s Day brunch.

These desserts aim to take advantage of the bounty of the spring season, without being too sweet.

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