food

    

  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 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.

    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.

    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.

  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.

    

  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 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.

  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.

  Call it tradition, one again we ease into the Summer sweet treat season by having Jane’s Ice Cream join us on the air to share their signature product with us.

Jane's Ice Cream was founded by sisters Amy and Jane Keller and Bob Guidubaldi in 1985 in Phoenicia, NY.

Amy Keller and Bob Guidobaldi join us now to tell how business has been this year and – of course – to allow us to taste some of their fantastic flavors.

    

  Let me read you some tasty recipe names: Slow-Cooked Dopple Bock BBQ Meatballs and American Wheat Beer Steamed Clams, as well as Crawfish Bordelaise, Roasted Pheasant, Chopped Reuben Salad, Beermosas, and Pineapple Brown Sugar Pale Ale Cupcakes.

According to our next guest, the food you eat should be just as delicious as the beer you drink and award-winning beer journalist John Holl captures the best of the brewery and brewpub menus in his latest book, The American Craft Beer Cookbook. The 155 recipes cover breakfast to dessert, with vegetarian and gluten free options along with soups, seafood and more.

Pages