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Eating In

  • Maybe it’s all the knives, or the blood. But there’s something a little eerie about a slaughterhouse on wheels.If you raise chickens, or lamb, or hunt…
  • Recent food scares from lettuce, spinach and peanut butter show that we are far away from keeping out food safe. We’ll look at the issue of food safety,…
  • The recession took a big bite out of the household food budget. How did the lean times change us? This hour on Working It Out Live, we follow the chain of…
  • All this week NHPR has been taking you to dinner.Today, we move on to dessert… on our plate, apple pie.The apple is one of the most common fruits.As part…
  • All this week, during our Food series, we've been using terms like organic, localvore, and sustainability.But a couple of poultry farmers in Barrington…
  • Many in the Granite State are interested in localism and many farms, restaurants and organizations are pushing to move even more local, but it comes with…
  • When the farmer shuts down his combine, there’s nothing left but a stubbled plain. You might think the harvesting is done. But that’s when the gleaners…
  • To wrap up “Eating In”, this week’s series on food, we invited our program director Abby Goldstein, quite the foodie, to talk about her grilling lesson…
  • All this week in our series “Eating In”, NHPR has been looking at food – where we get it today and where it might come from tomorrow. For a lot of people,…
  • All week we’ve been investigating where our food comes from. If we’re eating right, that leads back to a farmer.Today the average age of the American…