food

Food
2:38 pm
Tue September 16, 2014

Kathy Gunst Explores Community Supported Agriculture

Peppers at the Red Fire Farm CSA pickup in Boston, Mass. (Kathy Gunst/Here & Now)

Originally published on Tue September 16, 2014 1:39 pm

Community Supported Agriculture (CSA) has become hugely popular in the food world as a way to eat local. Consumers pay farmers in advance, and in return receive “shares” or boxes, usually of produce that that farmer has harvested.

Read more
Recipes
2:40 pm
Tue September 2, 2014

Kathy Gunst Takes Soup From Summer To Fall

Kathy Gunst makes her "Garden Tomato Soup" with several varieties of fresh tomatoes. (Kathy Gunst/Here & Now)

Originally published on Tue September 2, 2014 2:12 pm

A good cold soup can be the centerpiece of a summer meal. But as the weather turns colder, soups get warmer. And that got Here & Now resident chef Kathy Gunst wondering, are there soups that work better cold than hot? Is it just a matter of heating or not heating, or do you need to tweak the recipe at all?

She brings us recipes for a tomato soup that gets the gazpacho treatment for warmer weather, a potato and leek soup and a zucchini-fennel soup.

Read more
Arts and Entertainment
3:12 pm
Fri August 15, 2014

On Stage: Chef Rick Bayless' Dinner Theater 'Cascabel'

Chef Rick Bayless has come out of the kitchen to present his cuisine on-stage in "Cascabel" at the Lookingglass Theater in Chicago. (lookingglasstheatre.org)

Originally published on Fri August 15, 2014 6:14 pm

Rick Bayless is a prominent American chef, restaurateur, author and host of the PBS series “Mexico: One Plate at a Time.” This summer Bayless has come out of the kitchen and presented his cuisine on-stage as part of his dinner theater “Cascabel.”

Read more
Recipes
3:01 pm
Mon August 11, 2014

Make The Most Of Summer Corn Before It’s Gone

Ingredients for Here & Now resident chef Kathy Gunst's Grilled Corn Feta Tomato Mint Salad. (Kathy Gunst/Here & Now)

Originally published on Mon August 11, 2014 3:11 pm

Here & Now resident chef Kathy Gunst joins host Robin Young to talk about corn — corn fritters for breakfast anyone?

It’s summer and corn is readily available. Kathy looks at how to use corn in many, many cuisines. She also shares the best methods to buying corn. Don’t rip it apart at the store!

Kathy shares recipes for six of her favorite corn dishes, as well as a recipe for corn stock and tips for cutting corn off the cob:

Read more
Shots - Health News
6:54 am
Mon April 7, 2014

Chemo Can Make Food Taste Like Metal. Here's Help

Scott Peterson/One Bite at a Time/Celestial Arts

Originally published on Mon April 7, 2014 8:08 am

Cancer patients often lose their appetite because chemotherapy can cause nausea. But it does something else to make food unappetizing – it changes the way things taste.

Hollye Jacobs was diagnosed with breast cancer in 2010, at the age of 39. As a nurse she expected the extreme nausea that often accompanies powerful chemo therapy drugs. But as a patient, she wasn't expecting the taste changes.

Read more
Assignment: Radio
12:38 pm
Tue April 1, 2014

What It Means To "Keep It Local"

Credit alice_henneman

Customers have more choice than ever, with national retailers, local stores, and now internet shopping. Assignment Radio’s Madeline Stebbins examines the effects of local shopping in Norman.

The “shop local” movement has gained momentum the last few years. But beyond the hype, past the fad – does shopping local really matter?

Bryce Bandy:  Up to three times as much of the money stays in your community when you spend it with a local and independent business, as opposed to a big box or a franchise.

Read more
The Salt
12:50 pm
Fri February 28, 2014

Why The 'Non-GMO' Label Is Organic's Frenemy

The increasingly successful movement to eliminate GMO crops from food is turning out to be organic's false friend.
Robyn Beck AFP/Getty Images

Originally published on Tue March 4, 2014 10:29 am

It's easy to think of "organic" and "non-GMO" as the best buddies of food. They sit comfortably beside each other in the same grocery stores — most prominently, in Whole Foods Market. Culturally, they also seem to occupy the same space. Both reject aspects of mainstream industrial agriculture.

In fact, the increasingly successful movement to eliminate genetically modified crops — GMOs — from food is turning out to be organic's false friend. The non-GMO label has become a cheaper alternative to organic.

Read more
The Salt
6:36 am
Thu February 27, 2014

First Look: The FDA's Nutrition Label Gets A Makeover

The proposed Nutrition Facts label (right) has a few subtle differences from the current label, including bolder calorie counts and added sugar information.
Food and Drug Administration

Originally published on Tue March 4, 2014 10:33 am

Ready for a reality check about how many calories you're eating or drinking?

The proposed new nutrition facts panel may help.

The Obama administration Thursday released its proposed tweaks to the iconic black and white panel that we're all accustomed to seeing on food packages.

The most visible change is that calorie counts are bigger and bolder — to give them greater emphasis.

In addition, serving sizes start to reflect the way most of us really eat. Take, for example, ice cream. The current serving size is a half-cup. But who eats that little?

Read more
The Salt
7:38 am
Thu January 30, 2014

Meet The Cronut's Humble Offspring: The Doughscuit!

The honey-glazed doughscuit is a combination of "doughnut," "biscuit" and "life-changing."
NPR

Originally published on Fri January 31, 2014 10:11 am

I first met the doughscuit at last weekend's Donut Fest in Chicago, where 15 doughnut-makers get together to try to kill you, for charity. They serve 1/4 portions of doughnuts, but still, after a few tables you feel yourself slowing down and thinking there's no way you'll make it through.

Everything starts to taste the same. Your mustache, if you have a mustache, is glazed. You look around at the thousands of doughnuts and wonder if you totaled up the calories in this room, how many delicious pounds it would be.

Read more
OneSix8
7:00 am
Thu January 30, 2014

Entertaining The Hours Of Your Week With A Lot Of Chocolate And Live Music

Credit Lindsey B / Flickr Creative Commons

Late silver screen legend Katharine Hepburn once reportedly reminisced, “What you see before you, my friend, is the result of a lifetime of chocolate.” Well, February 1 at the National Center of Employee Development (NCED), Norman’s Firehouse Art Center produces the chocolate feast of a lifetime.

Read more

Pages