Tagged: Food

We’re beginning the new year with some "culture-vores" about which trends and habits they expect to fade out or faze in during 2013… Joining us for more on the literary scene is Jason Boog, editor of the publishing news website Galley Cat...and, for more on what’s coming up for food in 2013, we asked Maine chef and cookbook author, Kathy Gunst – who cautions that watching for culinary trends is not an entirely objective undertaking.

EarthTalk®
E - The Environmental Magazine

When we talk about holiday shopping we're usually referring to gifts. But as anyone who's ever hosted the family Christmas party knows, holding shopping can also mean food shopping.

And this year in New Hampshire, there are more options for that kind of shopping than perhaps ever before.

EarthTalk®
E - The Environmental Magazine

Part 1: Pimpin' Your Thanskgiving Faves

A.P. food writer and cookbook author J.M. Hirsch shares his tips on how to “pimp” your Thanksgiving dinner to make it impress without stress. Make your own butter in five minutes, stuff your turkey with fresh herbs, and make sure to dry your potatoes before you mash them. And as far as salad? Forget it. Thanksgiving comes but once a year, so splurge.

Part 2: A Vegan Thanksgiving???/Chocolate... Yum

In Maine, consumers can buy dairy products, meat, fish, eggs and organic produce via a growing array of subscription-based, community supported agriculture programs. CSAs encourage customers to pay a farmer or fisherman up front in exchange for weekly shares of, say, shrimp or mixed vegetables. As Jay Field reports, microbrew lovers on the Blue Hill Peninsula will soon be able to buy their beer the same way.

Since spring of this year, our Shifting the Balance series has explored how environmental and social factors affect the way people eat…and how those factors play in to America’s obesity epidemic.  A recently published study in Pyschology reports demonstrates how setting the right mood at meal time can help diners cap their calories.