Catie Dull
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NPR
At Bayou Bar, music and food go hand in hand. Which is why a new cookbook from chef Brian Landry and bandleader Peter Harris has recipes from the menu and stories from the musicians who play there.
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A food journalist says her latest book of recipes and life advice she learned while cooking with grandmothers is more important than any family heirloom.
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Egypt's most popular breakfast staple is a modern classic that's also been around for millennia. We take a look at taamiya for our summer series on breakfast around the globe.
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Ground beef prices in the U.S. are high right now, and it's putting American shoppers at a crossroads: Pay more, or eat less meat. NPR's Life Kit podcast shares how to embrace a meat-free lifestyle.
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In the Portland area, one nonprofit harvests edible fruit from thousands of metro trees, shrubs and bushes and distributes it to people in need.
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"Carla Bakes" blends Carla Hall's southern heritage with her love of international cooking. -
Fried rice, bread pudding and homemade broth all start with ingredients many people throw away.
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Milk is an extremely popular drink in Rwanda, associated with economic prosperity.
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The proposal comes weeks before the midterm elections, when food prices and the cost of living are expected to be major issues on voters' minds. -
Companies are voluntarily phasing out the use of so called 'forever chemicals,' or PFAS, used in food packaging. On this episode, experts discuss what the phase out will look like and what consumers need to know. Host Ben Kieffer is joined by Lydia Jahl from the Green Science Policy Institute in Berkley. Later in the hour, Mark Early, Keith Vorst, and Katie Updegraff of the Polymer and Food Protection Consortium at Iowa State University also join the program. (This episode was originally produced Aug. 5, 2024.)
