Stories and recipes submitted by NCPR friends, listeners and staff. You can find Stories, Food Life at many bookstores throughout the region.
Apr 23, 2014 — On the first leg of his Asian tour, the president stopped by the iconic sushi restaurant. David Gelb, who directed a documentary about the restaurant, says eating there is amazing and nerve-wracking.
Apr 23, 2014 — French colonists planted cacao in Vietnam in the 1800s, but the crop was outpaced by coffee and cashews. Now French expats are helping the country become a respected producer of high-end chocolate.
Apr 23, 2014 — Bacteria can make a bread rise and give it a cheesy flavor. That's the secret ingredient in salt rising bread, which dates to the late 1700s in Appalachia, when bakers didn't have yeast on hand.
Apr 23, 2014 — The Australian state known for its marsupial "devil" has a local food scene that might be described as heavenly. If you can't try it person, get a taste with these Tasmania-inspired recipes.
Apr 22, 2014 — A new report finds that the average compensation of fast-food CEOs has quadrupled since 2000. By comparison, worker wages have increased less than 1 percent.
Local Flavors: Todd Moe keeps it homegrown in this series focused on eating locally, and on sustainable agriculture and gardening.
Watertown Schools Fight Hunger with "Empty Bowls"
the "Empty Bowls" program, which began sixteen years ago in Michigan and has grown nationwide in scope. 1,700 clay bowls that were made over the last few months at schools in Jefferson County will raise thousands of dollars for hunger relief.
The New Potsdam Co-op Bakery
The Potsdam Food Coop's new wood-fired brick oven is producing crunchy, chewy sourdough and wholewheat breads. Todd Moe talks with the Coop's baker, Chris Affrey.