Farmers Dodge Moral Outrage with Free-Range Veal November 30, 2006 • New England dairy farmers have a new product: free-range veal. The milk-fed calves spend their short lives roaming pastures instead of cooped up in pens the way traditional veal is reared. Producers hope the meat will catch on with consumers who avoid veal for moral reasons. Farmers Dodge Moral Outrage with Free-Range Veal Listen Toggle more options Download Embed Embed <iframe src="https://www.npr.org/player/embed/6560149/6560150" width="100%" height="290" frameborder="0" scrolling="no" title="NPR embedded audio player"> Transcript
Farmers Dodge Moral Outrage with Free-Range Veal Listen Toggle more options Download Embed Embed <iframe src="https://www.npr.org/player/embed/6560149/6560150" width="100%" height="290" frameborder="0" scrolling="no" title="NPR embedded audio player"> Transcript
News Let Them Eat Mail-Order Cake, Cheese and Pudding November 30, 2006 • Mail-order food can be an enticing option as a holiday gift. The discerning palates of NPR's digital media team sampled (and rejected) many foods before settling on this delicious list.
Kitchen Window The Vegetable World's Ugly Duckling: Celeriac November 29, 2006 • Celeriac is the unsung frog prince of winter vegetables. Pare off its warty exterior and you'll uncover the royal vegetable within: a perfect, ivory-fleshed, winter alternative to potatoes and other starches.
Betting on Barramundi, the Green-Friendly Fish November 29, 2006 • Tired of haddock and salmon? Josh Goldman is betting you'll wake up for barramundi. In fact, he's betting big bucks on America's largest inland fish farm, in the hope that consumers will love barramundi, a fish that can be grown with relatively little environmental impact. Betting on Barramundi, the Green-Friendly Fish Listen Toggle more options Download Embed Embed <iframe src="https://www.npr.org/player/embed/6556434/6556435" width="100%" height="290" frameborder="0" scrolling="no" title="NPR embedded audio player"> Transcript
Betting on Barramundi, the Green-Friendly Fish Listen Toggle more options Download Embed Embed <iframe src="https://www.npr.org/player/embed/6556434/6556435" width="100%" height="290" frameborder="0" scrolling="no" title="NPR embedded audio player"> Transcript
End-of-Year Book Selections, 2006 Cookbooks: Two Cups of Joy and a Pinch of Comfort November 27, 2006 • However you feed your soul, this season's crop of cookbooks, crafted by big-name chefs, food personalities, and just plain good cooks, is sure to please those on your holiday list who take pleasure in preparing good things to eat.
National Anthropologist Suggests Ways to Stop Wasting Food November 27, 2006 • If you're feeling guilty about all the food you ate on Thanksgiving, don't dwell on it. Instead, anthropologist Timothy Jones would like you to think of all the food you wasted! Jones says Americans throw away nearly half the food they grow. Anthropologist Suggests Ways to Stop Wasting Food Listen Toggle more options Download Embed Embed <iframe src="https://www.npr.org/player/embed/6542578/6542579" width="100%" height="290" frameborder="0" scrolling="no" title="NPR embedded audio player"> Transcript
Anthropologist Suggests Ways to Stop Wasting Food Listen Toggle more options Download Embed Embed <iframe src="https://www.npr.org/player/embed/6542578/6542579" width="100%" height="290" frameborder="0" scrolling="no" title="NPR embedded audio player"> Transcript
In The Kitchen With Madhur Jaffrey November 25, 2006 • Cookbook writer Madhur Jaffrey demonstrates how to make "Everyday Cauliflower," and discusses her memoir of childhood in India. In The Kitchen With Madhur Jaffrey Listen Toggle more options Download Embed Embed <iframe src="https://www.npr.org/player/embed/6525257/6538085" width="100%" height="290" frameborder="0" scrolling="no" title="NPR embedded audio player"> Transcript
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How Food Finds its Way to Your Plate November 24, 2006 • Where does your food really come from, and what should you have for dinner? Chances are that your food traveled hundreds of miles before it landed on your plate. But some experts say eating local might make us healthier. How Food Finds its Way to Your Plate Listen Toggle more options Download Embed Embed <iframe src="https://www.npr.org/player/embed/6534839/6534840" width="100%" height="290" frameborder="0" scrolling="no" title="NPR embedded audio player"> Transcript
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Wild Rice Stuffing November 23, 2006 • A wild rice recipe from the Ojibwe Tribe in Northern Minnesota.
Waller Farms: Fudge, Roast, Lamb Soup, Cookies November 23, 2006 • Waller Farms is home to both wheat farmers and cattle ranchers in Eastern Montana. They share their recipes for chocolate fudge, marinated roast, lamb vegetable soup, meatballs, and molasses cookies.
Surprise Cupcakes from the Jones Family Farm November 23, 2006 • The folks at the Jones Family Farm in Brownsville, Neb., share their surprise cupcakes.
Pumpkin Soup from Forgues Dairy Farm November 23, 2006 • Amy and Travis Forgues share their pumpkin soup recipe and their commitment to organic farming.
Opinion Your Health Kids' Nutrition and the Trickle-Up Effect November 23, 2006 • Children who learn good nutrition at school take their lessons home. Sally Squires, of the Washington Post's Lean Plate Club, calls it the "trickle-up" effect. Kids' Nutrition and the Trickle-Up Effect Listen Toggle more options Download Embed Embed <iframe src="https://www.npr.org/player/embed/6524589/6528131" width="100%" height="290" frameborder="0" scrolling="no" title="NPR embedded audio player"> Transcript
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Heston Blumenthal on Finding the Perfect Recipe November 23, 2006 • Heston Blumenthal talks about his book In Search of Perfection: Reinventing Kitchen Classics and his search for the perfect recipe. Blumenthal is the proprietor of the Fat Duck restaurant in Bray, Berkshire, England, which has been awarded three Michelin stars. Heston Blumenthal on Finding the Perfect Recipe Listen Toggle more options Download Embed Embed <iframe src="https://www.npr.org/player/embed/6530258/6530259" width="100%" height="290" frameborder="0" scrolling="no" title="NPR embedded audio player"> Transcript
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Books Chefs Detail How They Learned the Craft November 23, 2006 • On this Thanksgiving Day, some of the best chefs in the country and listeners talk about how they learned to cook and what inspired them. They also recount some of their culinary highs and lows. Chefs Detail How They Learned the Craft Listen Toggle more options Download Embed Embed <iframe src="https://www.npr.org/player/embed/6530255/6530256" width="100%" height="290" frameborder="0" scrolling="no" title="NPR embedded audio player"> Transcript
Chefs Detail How They Learned the Craft Listen Toggle more options Download Embed Embed <iframe src="https://www.npr.org/player/embed/6530255/6530256" width="100%" height="290" frameborder="0" scrolling="no" title="NPR embedded audio player"> Transcript