A Nonprofit Grocer Tries To Sell Healthier Food Without Going Under


Here is the latest Food News from National Public Radio.

A Nonprofit Grocer Tries To Sell Healthier Food Without Going Under
For 12 years, Chester, Pa., had no supermarket. Then Fare & Square came to town. But getting people to eat better — while also becoming a sustainable business model — is a tall order.

Dine Like A Soviet Spy: Old KGB Haunt Opens Its Doors Again
Soviet-era movie stars, cosmonauts and, yes, intelligence agents once socialized at Aragvi over chicken tabaka and Georgian wine. Now the restaurant has reopened for regular diners.

From Tree To Tap: Maple Water Makes A Splash
Unlike syrup, which is boiled down into a thick, sticky liquid, maple water is made from unprocessed sap that is 98 percent water. Its growing popularity is a boon for local farmers.

In The Queer Kitchen: ‘Food That Takes Pleasure Seriously’
Writer John Birdsall firmly believes there is a queer aesthetic in modern food culture. He and other LGBT chefs discuss the role of sexual identity and race in the kitchen.

From Farm To Distillery, Heirloom Corn Varieties Are Sweet Treasures
With names like Hickory King and Boone County White, heirloom corn finds new popularity. A Kentucky hilltop farmer makes it into corn chips, and a distillery has picked its first historical variety.

As Chinese, Iranian and Indonesian As Apple Pie
The flavorful fruits originated in Central Asia; the wheat, in the Mideast. The lard? Courtesy of the Spanish. Spices came via the Banda Islands. Put them altogether for an all-American treat.

Learn To Make Korean Food With A Charming Graphic Cookbook
Robin Ha’s Cook Korean! uses brightly colored illustrations to break down the process of making dishes like acorn jelly salad or kimchi stew.

Amid Craft Brewery Boom, Some Worry About A Bubble — But Most Just Fear Foam
Fueled by customers’ unquenchable thirst for the next great flavor note, the craft beer industry has exploded like a poorly fermented bottle of home brew.

In Prison, The Passion That Drove A Yogurt-Maker To Arson Still Burns
The yogurt entrepreneur who set fire to his factory remains in prison, but he’s in better spirits now. “He’s dreaming again,” says his wife.

1 In 10 People May Face Malnutrition As Fish Catches Decline
Many people around the world rely on fish not just for protein but for critical micronutrients like iron and zinc. So declining fisheries pose major risks for global health, scientists warn.

Why Does Every New Restaurant Look Like A Factory?
The stripped-down look of exposed brick, poured cement floors, and Edison light bulbs is popular in restaurants across America. One reporter dares to ask, “Seriously, why?”

Should Pacific Bluefin Tuna Be Listed As An Endangered Species?
Environmental groups have asked the U.S. to give the prized fish protection under the Endangered Species Act. Some scientists and activists say the chances are slim but the action is long overdue.

How The Humble Orange Sweet Potato Won Researchers The World Food Prize
A public health campaign to sell Africans on the virtues of orange-fleshed sweet potatoes — bred for higher Vitamin A levels — has helped combat malnutrition on the continent.

Click For Fewer Calories: Health Labels May Change Online Ordering Habits
Will it be a hamburger or hummus wrap for lunch? When customers saw indications of a meal’s calorie content posted online, they put fewer calories in their cart, a study finds.

In Quest For Happier Chickens, Perdue Shifts How Birds Live And Die
Perdue Farms, one of the largest poultry companies in the country, says it will change its slaughter methods and also some of its poultry houses. Animal welfare groups are cheering.

Nothing Says ‘Hip’ Like Ancient Wheat
Many consumers in North America and Europe are willing to pay a premium for nutritious, organic grains. That makes the market ripe for a revival of millennia-old bread wheat, some plant breeders say.

#NPRreads: Drink In These 3 Stories This Weekend
June 18, 2016 • Correspondents, editors and producers from our newsroom share the pieces that have kept them reading, using the #NPRreads hashtag. Each weekend, we highlight some of the best stories.

With A Zap, Scientists Create Low-Fat Chocolate
Scientists say they’ve figured out how to reduce the fat in milk chocolate by running it through an electric field. The result is healthier, but is it tastier?

Can Arnold Schwarzenegger Persuade China To Eat Less Meat?
Like the U.S., China is battling obesity and climate change. So it’s urging citizens to eat less meat — and spreading the word with public service ads featuring Hollywood stars.

Fermentation Fervor: Here’s How Chefs Boost Flavor And Health
As more chefs experiment with microorganisms to transform ingredients and create new flavors, fermentation has gone from ancient preservation technique to culinary tool du jour.

How Native American Tribes Saved A Giant, Ancient Squash From Oblivion
Native Americans in the Great Lakes region have cultivated the giant squash for centuries. Now tribes are sharing the seeds with each other and with small farmers to bring the plant back.

This Startup Wants You To Have Your Disposable Spoon And Eat It, Too
An Indian startup sells edible spoons that taste just like crackers, made out of millet, rice and wheat. The company’s founder says it’s a fun way to encourage people to reduce their plastic waste.

Senators Reach Deal On National GMO Labeling Bill
The new bill would require companies to disclose genetically modified ingredients in food products. But critics dislike that this information does not have to appear directly on the food label.

Meet Hing: The Secret Weapon Spice Of Indian Cuisine
Uncooked, the Indian spice hing may smell of sulfur and onions to some. But add a dash to your food and magical things happen.

The Science Of Why Onions Make Us Cry
Sure, their beautiful, multi-layered complexity has moved poets to weep. But the real answer is more practical: a bulb’s gotta keep the baddies away. We get the lowdown from a chemist.

Bendy Bananas And Barmaid Bosoms: The U.K.’s Crazy Anti-EU Food Myths
British tabloids have long exploited the U.K.’s ambivalent ties to the European Union with exaggerated, funny and often unfounded stories about regulations aiming to undo English food culture.

Silicon Valley’s Bloody Plant Burger Smells, Tastes And Sizzles Like Meat
Impossible Foods took a high-tech approach to creating a meat-free burger that replicates the real thing. It’s all designed to tempt carnivores to eat less meat. And it’s set to hit restaurants soon.

Darjeeling 2.0: India’s Tea Auction Goes Digital
When most tea auctioneers switched to online sales, J Thomas was the last holdout, insisting on selling Darjeeling at live auctions just as it has always done. That all changed this month.

Are Millennials Chocolate Chip-o-crites?
Millennials profess to care about ethical sourcing when grocery shopping. But a study of chocoholics ages 18-35 shows just how different values and behavior can sometimes be.

Fish Have Feelings, Too: The Inner Lives Of Our ‘Underwater Cousins’
Jonathan Balcombe, author of What A Fish Knows, says that fish have a conscious awareness — or “sentience” — that allows them to experience pain, recognize individual humans and have memory.

Food To Celebrate Freedom: Tea Cakes For Juneteenth!
Juneteenth, the day when many African-Americans mark the end of slavery, is also associated with traditional foods from the black community. One woman wants to revive a traditional treat: tea cakes.

Compassion Drove Dad To The Salad Bar — That, And Fear Of Alien Abduction
Her grandparents were vegetarian out of fear of eating reincarnated ancestors. Her father, out of compassion for animals and X-Files-inspired thinking. But it wasn’t so great for family unity.

As More Cities Eye Soda Tax, Industry Vows To Fight New Tax in Philadelphia
In November, the California cities of Oakland and San Francisco are expected to take up the issue of taxing sugary sodas. And voters in Boulder, Colo., may see a ballot initiative too.

Adopted From Abroad? Tell Us Your Food Stories
For many of us, food can serve as a way to explore our heritage. But what happens when you grow up in a family with a different ethnic, racial or cultural background than your own? Share your story.

At The ‘Only Place That’s Fancy’ In Gaza City, A Ramadan Iftar In The Sky
Situated 11 stories above Gaza City, Level Up is a rare restaurant in the war-torn Palestinian territory that offers a taste of luxury. But operating a high-end joint in this area is not easy.

Demystifying Terroir: Maybe Its The Microbes Making Magic In Your Wine
Part of what makes a wine-growing region special may be its microbes. A study finds that the collection of bacteria and fungi on pressed grapes can help predict the flavor profile of a finished wine.

How Canada Became A Greenhouse Superpower
Canada, despite its cold weather, ships more fresh tomatoes, peppers and cucumbers to the U.S. than we send the other way. How? With the continent’s largest cluster of greenhouses.

‘Locally Laid’: A Humorous Memoir To Cure You Of Farming Fantasies
When Jason Amundsen told his wife he was quitting his job to raise pasture-raised eggs, she was less than amused. Readers, however, will chuckle at the story of their tragicomic path to success.

Nitza Villapol: The Woman Who Taught Cubans To Cook With Just About Anything
For over 40 years, Villapol hosted a popular cooking show in Cuba, her recipes shifting to reflect the realities of life under the revolution. No meat? No problem — she fried plantain peels instead.

Java Lovers, Rejoice: Coffee Doesn’t Pose A Cancer Risk, WHO Panel Says
The World Health Organization’s cancer research agency listed coffee as a possible carcinogen in 1991. But the body of evidence now suggests that’s not the case, and coffee may even protect health.

Can the Soda Industry’s $4 Million Ad Blitz Fend Off A Sugary Drink Tax?
Philadelphia’s City Council on Thursday will vote on a 1.5 cents-per-ounce tax on sugary beverages, as well as on diet sodas. Big Soda is spending big bucks on ads to sway public opinion against it.

Tea Tuesday: Meet The Chai Wallahs Of India
Resham Gellatly and Zach Marks spent eight months traveling through India, meeting with hundreds of India’s chai wallahs — or tea vendors — who highlight the country’s culture and diversity.

‘Moon Of The Faith:’ A History Of The Apricot And Its Many Pleasures
The Romans dubbed it the “precious one.” Poets praised its beauty. The conquering Arabs took it to the Mideast, where the luxurious fruit was exploited in sugary confections.

A Map Of Where Your Food Originated May Surprise You
A new study reveals the full extent of globalization in our food supply. More than two-thirds of the crops that underpin national diets originally came from somewhere else — often far away.

Celery: Why?
Considering humans’ millennia-long struggle with famine, it’s surprising anyone spent time or resources cultivating low-calorie celery. But the vegetable’s original use had nothing to do with food.

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