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Features

Why Are Americans Drinking Less Cow's Milk?

Why Are Americans Drinking Less Cow's Milk? Its Appeal Has Curdled | WGBH | Craving Boston

When's the last time you had a glass of cow's milk?

Americans are drinking a lot less milk than they used to. According to the U. S. Department of Agriculture, the average person drinks 18 gallons a year. Back in the 1970s it was more like 30 gallons a year. We once hoisted a glass with dinner, soaked our breakfast cereal or dipped into the occasional milkshake. This habitual milk drinking was no accident.

  • May 16, 2017

Here Are 5 Things You Must Do At The Nantucket Wine & Food Festival

With a lineup of top-notch winemakers, award-winning chefs and renowned luminaries, the festival's 21st year is sure to be one of its best.

Here Are 5 Things You Must Do At The Nantucket Wine & Food Festival | WGBH | Craving Boston

It’s May, and it's time to party island-style. The Nantucket Wine & Food Festival is back in full swing for another spectacular experience. With a lineup of top-notch winemakers, award-winning chefs and renowned luminaries this year’s festival is sure to be a showstopper. Grab your Sperry Top-Siders and crisp up the collar on your Izod - we’re heading to Nantucket. And here are some of the things you won't want to miss. 

1. Island Hopping with Chefs Jose Enrique & Michael Scelfo

  • May 16, 2017

Fresh Food By Prescription: This Health Care Firm Is Trimming Costs — And Waistlines

Fresh Food By Prescription: This Health Care Firm Is Trimming Costs — And Waistlines | WGBH | Craving Boston

The advice to eat a healthy diet is not new. Back around 400 B.C., Hippocrates, the Greek doctor, had this missive: Let food be thy medicine.

But as a society, we've got a long way to go. About 1 out of every 2 deaths from heart disease, stroke and Type 2 diabetes in the U.S. is linked to a poor diet. That's about 1,000 deaths a day.

  • May 8, 2017

Why Taste Buds Dull As We Age

Why Taste Buds Dull As We Age | WGBH | Craving Boston

Sometimes people develop strange eating habits as they age. For example, Amy Hunt, a stay-at-home mom in Austin, Texas, says her grandfather cultivated some unusual taste preferences in his 80s.

"I remember teasing him because he literally put ketchup or Tabasco sauce on everything," says Hunt. "When we would tease him, he would shrug his shoulders and just say he liked it." But Hunt's father, a retired registered nurse, had a theory: Her grandfather liked strong flavors because of his old age and its effects on taste.

  • May 5, 2017

Film And Food: Sharing The Stories Of Immigrants With Conservative America

Film And Food: Sharing The Stories Of Immigrants With Conservative America | WGBH | Craving Boston

Like a lot of creatives distressed by the current political climate, filmmakers Daniel Klein and Mirra Fine want to tell stories that matter right now. They want to make a difference.

The husband-and-wife duo behind the Perennial Plate, a weekly web-based program showcasing sustainable food and farming practices, believe in the power of a meal combined with storytelling to bring people together.

  • May 4, 2017

More Salt In School Lunch, Less Nutrition Info On Menus: Trump Rolls Back Food Rules

Agriculture Secretary Sonny Perdue eats lunch with students at the Catoctin Elementary School in Leesburg, Va., on Monday. (Photo: Carolyn Kaster/AP)

The Trump administration has said it wants to remove burdensome regulation, and on Monday it served up a taste of what that looks like when it comes to two aspects of food policy: school lunch and calorie labels on menus.

Agriculture Secretary Sonny Perdue announced a plan to delay a mandate that would require schools to further reduce sodium levels in the meals they serve. In addition, Perdue wants to give the green light to schools that want to serve some grains that aren't whole-grain rich.

  • May 2, 2017

Keeping Portuguese Traditions And Brother’s Memory Alive At The Neighborhood

Sheila Borges-Foley doesn't run the business because she loves cooking. She runs it out of a deep love for her heritage, and a love for her late brother.

Keeping Portuguese Traditions And Brother’s Memory Alive At The Neighborhood | WGBH | Craving Boston

Sheila Borges-Foley isn’t in the restaurant business because she likes cooking. She’s in it, because of her Portuguese family’s roots in the industry, and an abiding love for her late brother. She was one of the 10 restaurateurs whose food was featured at the YUM fundraiser on April 6, which supported the work of The Welcome Project. The seventh annual fundraiser coincided with the 30th anniversary of Somerville’s sanctuary city status, and The Welcome Project’s existence.

  • May 2, 2017

Mexican Chef And Owner Of Rincon Mexicano Cooks To Pass Down Traditions Of His Childhood

It is when Lorenzo Reyes makes tacos that the memories come flooding back.

Mexican Chef And Owner Of Rincon Mexicano Cooks To Pass Down Traditions Of His Childhood | WGBH | Craving Boston

Lorenzo Reyes learned to cook from his mother, before she passed away. He, his father, and his older siblings cared for the rest of the family in Mexico City. Cooking allows him to pass on the memories of cooking with his family to his own children. He was one of the 10 restaurateurs whose food was featured at the YUM fundraiser on April 6, which supported the work of The Welcome Project.

  • May 2, 2017

Fasika Chef And Owner Makes Yearly Trek Back To Homeland To Create Dishes

It wasn’t until he was hundreds of miles away from Ethiopia that Befekadu Defar fell in love with the food of his childhood.

Fasika Chef And Owner Makes Yearly Trek Back To Homeland To Create Dishes | WGBH | Craving Boston

Befekadu Defar is passionate about Ethiopian food. Hailing from Addis Ababa, he admits he didn’t always care about his homeland’s culinary traditions. He was one of the 10 restaurateurs whose food was featured at the YUM fundraiser on April 6, which supported the work of The Welcome Project. The seventh annual fundraiser coincided with the 30th anniversary of Somerville’s sanctuary city status, and The Welcome Project’s existence.

“My whole passion started at the school [in Switzerland], Defar said.

  • April 27, 2017

The Cocktail King Of Cuba: The Man Who Invented Hemingway's Favorite Daiquiri

The Cocktail King Of Cuba: The Man Who Invented Hemingway's Favorite Daiquiri | WGBH | Craving Boston

Ernest Hemingway liked to get up early.

He did his best writing in the morning, standing in front of his typewriter, plucking the keys as fast as the words might come to him. This was fortunate, because by 11 a.m., the Havana heat began to creep into his rented room at the Hotel Ambos Mundos. He couldn't think in the swelter, much less write.

  • April 25, 2017

Guatemalan Chef And Tu Y Yo Co-Owner Follows Mexican Culinary Tradition

Adolfo Alvarado believes that chosen families can be just as strong as those bound by blood, and it's in the kitchen that any cultural barriers fall away.

Guatemalan Chef And Tu Y Yo Co-Owner Follows Mexican Culinary Tradition | WGBH | Craving Boston

Adolfo Alvarado isn’t Mexican, but his professional life has revolved around Mexican food since he was 20 years old. He was one of the 10 restaurateurs whose food was featured at the YUM fundraiser on April 6, which supported the work of The Welcome Project. The seventh annual fundraiser coincided with the 30th anniversary of Somerville’s sanctuary city status, and The Welcome Project’s existence.

  • April 25, 2017

Is It Safe To Eat Moldy Bread?

You may be tempted to save a piece of a moldy loaf by discarding the fuzzy bits. But food safety experts say molds penetrate deeper into the food than what's visible to us. And eating moldy food comes with health risks.

Like politics and music, the question of whether to eat moldy food can divide families, with relatives' admonishments reverberating in one's head for years.

"Every time I throw out moldy bread, I can still hear my dad lecturing me: 'That's perfectly good! Just cut that part off! It's penicillin!' " says Shawna Iwaniuk, a graphic designer in Alberta, Canada. "But ... I just can't."

So, who's right? Is the furry green stuff a death knell for a baguette, or just a minor setback?

For food safety experts, the answer is clear: Moldy bread is bad news.

  • April 21, 2017

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