It may sound like a line from The Godfather, but some agricultural specialists advise that farming isn't personal; it's business. And family farms need to think and act more like a business to survive in a competitive world, says Bernie Erven, professor emeritus in the department of agricultural economics at Ohio State University.
Good morning. I'm Renee Montagne. When the huge golden cookie that stood for 100 years outside the headquarters of a big German cookie maker went missing, the company put up a reward. Then the kidnapper sent a ransom note. I have the biscuit, it said with text cut from magazines. It demanded the company donate cookies to children in a local hospital, and the reward to an animal shelter. Signed: Cookie Monster. Cute. But so far the bakery has not bitten. It's MORNING EDITION. Transcript provided by NPR, Copyright NPR.
Sunday's Super Bowl - a contest between the Baltimore Ravens and San Francisco 49ers - is also a battle of craft breweries. Maryland's Flying Dog Brewery made a bet with Anchor Brewing of San Francisco. The loser must pour the winner's beer in its taproom for a week. And the loser's brewery tour guides will have to wear the winner's Super Bowl championship gear. Could be tough, but if they need a beer after all that, they're all set.
Originally published on Thu January 31, 2013 10:29 am
Credit Courtesy of Bonjwing Lee
Americans may have perfected food television and exported our fast-food tastes around the world, but we still haven't made it to the podium in the so-called Olympics of Cooking. The prestigious Bocuse d'Or chef competition, held in Lyon, France, on Tuesday and Wednesday, saw Team USA unable to break its dry streak, with a seventh-place finish behind winners France, Denmark and Japan.
Originally published on Wed January 30, 2013 11:38 am
Credit Amy Guttman
You'd be forgiven for thinking chicken Kiev got its start in the Ukrainian capital. After all, a hearty dish of chicken filled with butter, wrapped in bread crumbs, and deep fried is the perfect meal to withstand subzero temperatures and cold winds blowing across the Dniepr River.
Ukrainian chefs say they have the only authentic recipe for the dish, but they concede that chicken Kiev, despite its name, has a far more sophisticated provenance: It's French.