Originally published on Wed October 9, 2013 10:10 am
By Peter Ogburn
Credit Peter Ogburn for NPR
Craft beer is having its moment. Microbreweries and craft beer operations are thriving, and weekend warriors spend hours in the garage honing recipes and sharing test batches. Beer is what friends drink when they get together. It's fun. It's accessible. You rarely see people sipping glasses of wine at a tailgate or a backyard barbecue.
Wine is what people think of for fine cooking — steaks with red wine reduction and mussels with white wine sauce. However, beer has a place on the stove, too.
Originally published on Thu October 17, 2013 8:12 am
Credit Courtesy of Cultivate LA
Until recently, if you wanted to find out the rules for raising goats in Hollywood, bees in Bel Air or squash in a community garden in South Central Los Angeles, it would have been pretty tough — like standing in various lines at the DMV.
As we reported Tuesday, the government shutdown is pushing the nation's food safety system to its limits.
For instance, there is normally a team of eight people overseeing the critical foodborne illness tracking database PulseNet. This team identifies clusters of sickness linked to potentially dangerous strains of pathogens such as E. coli or salmonella.
Beef from cattle that have grazed only on pasture is in high demand — much to the surprise of many meat retailers, who didn't traditionally think of grass-fed beef as top-quality.
George Siemon, a founder of Organic Valley, the big organic food supplier, says the push for grass-fed beef started with activists who wanted to challenge a beef industry dominated by factory-scale feedlots. In those feedlots, cattle are fed a corn-heavy diet designed to make the animals gain weight as quickly as possible.