food

The Roundtable
10:10 am
Fri November 14, 2014

'The Chain: Farm, Factory, And The Fate Of Our Food' By Ted Genoways

  On the production line in American packinghouses, there is one cardinal rule: the chain never slows. Every year, the chain conveyors that set the pace of slaughter have continually accelerated to keep up with America’s growing appetite for processed meat. Journalist Ted Genoways uses the story of Hormel Foods and soaring recession-era demand for its most famous product, Spam, to probe the state of the meatpacking industry, including the expansion of agribusiness and the effects of immigrant labor on Middle America.

For The Chain: Farm, Factory, and the Fate of Our Food, Genoways interviewed scores of industry line workers, union leaders, hog farmers, and local politicians and activists. He reveals an industry pushed to its breaking point and exposes alarming new trends: sick or permanently disabled workers, abused animals, water and soil pollution, and mounting conflict between small towns and immigrant workers.

The Roundtable
10:35 am
Mon November 3, 2014

Hudson Valley Restaurants Weeks November 3-16

    Hudson Valley Restaurant Week, presented by The Valley Table magazine, celebrates the region’s cuisine and diverse dining scene, which continues to have a strong focus on sourcing local, sustainable, seasonal products during Hudson Valley’s fall harvest season.

HVRW returns for its 11th bi-annual event from November 3 (that’s today!) to the 16 with two-hundred restaurants from the region’s seven counties expected to participate in the two-week dining experience.

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The Roundtable
11:12 am
Tue October 14, 2014

"The Big Fat Surprise: Why Butter, Meat And Cheese Belong In A Healthy Diet" By Nina Teicholz

    

  In The Big Fat Surprise: Why Butter, Meat and Cheese Belong in a Healthy Diet, investigative journalist Nina Teicholz reveals the unthinkable: that everything we thought we knew about dietary fat is wrong. She documents how the low-fat nutrition advice of the past sixty years has amounted to a vast uncontrolled experiment on the entire population, with disastrous consequences for our health.

For decades, we have been told that the best possible diet involves cutting back on fat, especially saturated fat, and that if we are not getting healthier or thinner it must be because we are not trying hard enough. But what if the low-fat diet is itself the problem? What if the very foods we’ve been denying ourselves—the creamy cheeses, the sizzling steaks—are themselves the key to reversing the epidemics of obesity, diabetes, and heart disease?

WAMC News
6:29 pm
Mon August 25, 2014

Report: 1 In 7 Require Food Bank Assistance

Credit WAMC photo by Dave Lucas

A new report from Feeding America shows 50 million Americans rely on food banks and 1 in 7 Americans face food insecurity. It also links substandard nutrition to health problems.

The report entitled "Hunger in America 2014" has revealed some startling statistics: One in seven Americans turns to a food bank for help, about 40 percent of whom have education beyond high school.

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The Roundtable
10:10 am
Wed August 13, 2014

Berkshire Grown Presents "Beyond Farm To Table: The Future Of Food"

    On Monday, August 18th at 7pm at The Mahaiwe in Great Barrington, MA, Berkshire Grown presents Beyond Farm to Table: The Future of Food Dan Barber in conversation with Elizabeth Kolbert.

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The Roundtable
11:50 am
Thu August 7, 2014

"Juice It!: Energizing Blends for Today's Juicers" By Robin Asbell

    Robin Asbell is a chef, food writer, and cooking teacher specializing in natural foods. Her new book, Juice It!: Energizing Blends for Today's Juicers provides 65 vibrant recipes for turning fresh fruits and vegetables into delicious and healthful juices, this refreshing cookbook offers essential guidance for utilizing the increasing number of juicers and high-performance blenders popping up in home kitchens.

The Roundtable
11:35 am
Wed July 30, 2014

Picnic Pointers From The Cheese Traveler

  Eric Paul is a cheese lifer: he has been a cheesemonger in the artisan cheese and specialty foods business for over 15 years. In September 2012, after selling local cheeses at area farmers' markets, Eric opened The Cheese Traveler at 540 Delaware Avenue in Albany, NY to bring a shop where artisan cheeses and cured meats are cut-to-order in Albany.

We’re just about at the end of July and summer is racing by but we still have at least a month of prime-picnicking. Whether you toss out the ol’ red-and-white gingham or take a more modern approach, Eric has picnic tips for you.

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The Roundtable
11:12 am
Tue July 8, 2014

Josey Baker Bread: Get Baking - Make Awesome Bread - Share the Loaves

    

  Josey Baker (that's his real name!) is a former science teacher turned San Francisco baking sensation.

Josey Baker Bread combines step-by-step lessons with more than 100 photographs, offering easy-to-follow guidance for aspiring bakers. Recipes start with the basic formula for making bread— requiring little more than flour, water, time, and a pan—and build in depth and detail as the user progresses to more complex loaves, including Josey's cult favorite Dark Mountain Rye.

The Roundtable
11:10 am
Thu July 3, 2014

Tanglwood - Executive Chef Joshua Ingraham

    The Shed and Ozawa Hall aren’t the only buildings Tanglewood has to offer.

The Tanglewood Grille is located just inside the Main Gate next to the Gift Shop. The Tanglewood Cafe is located between the Shed and the Lion's Gate. Both emphasize a farm-to-table, local menu dining right here at Tanglewood.

Tanglewood Executive Chef Joshua Ingraham joins us to tell us about the exciting food this amazing venue has to offer.

The Roundtable
11:40 am
Fri June 20, 2014

"The Compassionate Hunter's Guidebook: Hunting From The Heart" By Miles Olson

  Wild meat, hunted in a responsible way, is one of the most healthful, sustainable foods possible. Depending on how it is done, hunting can be as local, intimate, and humane as it gets. And aside from this, it demands the hunter enter a world of awareness, wildness, life, and death that as a culture we have forgotten.

The Compassionate Hunter’s Guidebook, by Miles Olson, is a guide for those that come to the act of hunting with pure intentions, motivated by a desire for healthy food that comes directly from the land where they live.

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