MTPR

food

Millions of families in the U.S. struggled to get enough food to eat last year, but conditions appear to be getting better as the economy improves.

In a new report released Wednesday, the U.S. Department of Agriculture says that about 11 percent of households — just over 14 million — had trouble putting enough food on the table last year and that in about 4 percent of households, someone went hungry because there was not enough money to buy food.

Glorious Green Pesto Is Simple To Make

Sep 1, 2019
Elise Roedenbeck (CC-BY-NC-2.0)

Pesto is a gooey, thick, grey-green Genoese sauce composed of basil, olive oil, garlic, pine nuts and cheese whose name comes from pestâ, the Genoese word for "pounded." Its strong flavor can pleasantly mask (or crush) the mild flavors of accompanyments like pasta, chicken, salmon and poached eggs. Pesto is easy to make in a food processor, even though Genoans recommend using a mortar and pestle. It's well-suited for summer, when fresh basil is almost as ubiquitous as zucchini.

Rita E

Ah, the apricot. This overlooked fruit, long claimed by China, India and Armenia, probably made its way to Europeans via the Silk Road. Aromatic, pulpy and not too sweet - apricots have 7 g. of sugar and 2 g. of fiber per 100 g. of fruit -  it's great fresh or dried and makes wonderful jams, tarts, cakes, wine, leather - and chutney.

Summer Apples: To Bake, Or Not To Bake?

Aug 19, 2019
PD

"I didn't even KNOW some apples ripen in July." So asserts Food Guy Jon Jackson -  in spite of the quarts of applesauce he cooks each year from White Transparents, one of Montana's summer apples. When it comes to early apples, Other Food Guy Greg Patent, a.k.a. The Baking Wizard, needs to know: can you BAKE with them?

Julie (CC-BY-2.0)

The Food Guys, Greg and Jon, praise Montana's annual huckleberry bonanza. Greg prefers the intensity he finds in small, early purple huckleberries for sale at Montana farmers markets from early to mid-July. As long as it's a huckleberry, Jon's not particular. "The difference between a blueberry and a huckleberry is the difference between Cheez Wizz and cheese."

Recipe: Salmoriglio Sauce

Jun 30, 2019
Marco Verch. CC-BY-2.0 foto.wuestenigel.com

Salmoriglio (sal-more-EEL-ee-yo) is an Italian lemon and olive oil sauce, marinade and dipping condiment for fish, chicken and practically any vegetable. Once you make it, you’ll wonder why you'd never heard of it before. That’s what happened to "Food Guy" Greg Patent: he lived for an entire year in Italy without ever learning of salmoriglio.

Flickr user, Justin Henry. CC-BY-2.0

The Food Guys, Jon Jackson and Greg Patent, discuss an article published in the March edition of the journal Science about a study linking the consumption of high fructose corn syrup with colorectal cancer. According to the study, drinking a modest amount of high-fructose corn syrup -- the equivalent of about 12 ounces of a sugar-sweetened beverage daily -- accelerates the growth of intestinal tumors in mice, independently of obesity.

Honeybee Losses, Colony Collapse, And The Four 'P's

Jun 10, 2019
Muhammad Mahdi Karim

The Food Guys, Jon Jackson and Greg Patent, discuss the recent large-scale disappearance of European honey bees, both wild and managed.  Although the phenomenon known as Colony Collapse Disorder probably peaked in 2007, twelve years later, honeybee losses remain high, thanks to the “four p’s” — poor nutrition, pesticides, pathogens and parasites.

The Hidden Costs Of CAFOs

May 26, 2019
Beef cattle factory farm.
Flickr user SRAProject (CC-BY-NC-ND-2)

Concentrated animal feed operations (CAFOs) are often credited with being an efficient and cost-effective way of raising animals. "The Food Guys" disagree, pointing to hidden costs such as heavy antibiotic use, a staggering amount of waste produced by CAFOs, and poor treatment of the animals. "The Food Guys" delve into these issues in the first of their two-part series on CAFOs.

Recipe: Asparagus Quiche

Apr 28, 2019
Flickr user, Edsel Little (CC-BY-2.0)

Greg Patent's recipe for asparagus quiche combines the elegant flavors of eggs, custard and asparagus - which Greg calls the "queen of vegetables" - with the ease of a low-fuss, press-in, quick-mix pastry dough. Mix the dry ingredients with vegetable oil and milk and press the dough into a pie pan. That’s it. For a buttery taste you can put in ghee instead of oil. Why ghee and not just plain melted butter? Butter is about 18 percent water. Ghee is clarified butter and, like vegetable oil, water-free. Less water means less gluten development, so you’ll get a crispier crust. Ghee gives the crust a rich, buttery flavor, but the texture is crumbly. Great tasting, though.

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