food

  Some of those berries growing on bushes look like they might be mighty tasty. But they could also be poisonous, so we walk on by. It's great to know WHICH plants that grow wild are edible. 

  John Kallas of Wild Food Adventures possesses that knowledge. He also shares it, like in a session coming to the Eugene Library on September 2nd. 

  The recent news that the Earth's population could hit 11 billion by the end of the century should give anyone pause.

Maybe we are capable of feeding all those mouths with current agricultural technology, but what if large chunks of farmland are rendered unusable by climate change? These are the questions Joel K. Bourne, Jr. considers in his book "The End of Plenty: The Race to Feed a Crowded World.

Workman Publishing

It doesn't take a big budget to cook creatively. 

Leanne Brown set out to prove that in her cookbook Good and Cheap

It is designed for the SNAP (food stamp) budget, which comes to about $4 a day for meals. 

And the author puts her money where her mouth is: the book is available as a free PDF download online, as well as in a tangible version. 

Perigee Books

April Peveteaux does not avoid gluten because avoidance is trendy.

She has celiac disease, which produces a painful reaction to gluten. 

But she's fought the stuff to a standstill... witness her blog, "Gluten Is My Bitch." 

MeganKimble.com

You've heard of people who tried to do something different for an entire year?

Megan Kimble may have set herself the hardest task of all: attempting to spend an entire year NOT eating processed foods. 

Easy for someone who already eats whole foods, maybe, but a trick for the rest of us. 

The journey led to Megan Kimble's book Unprocessed, in which she takes up her year-long challenge while living in a city, far from farms. 

Spreading Local Food Around

Dec 1, 2014
Wikimedia

The idea of eating food grown nearby certainly caught fire in recent years. 

But there are some continued issues with getting people who live here--wherever "here" is--to buy food grown here. 

One of the issues is where to buy the food. 

It often takes a special trip to a farmer's market or similar store to obtain locally-grown food. 

Getting the food into "regular" grocery and even convenience stores could make a big difference. 

To The Kitchen With The Fermentistas

Nov 10, 2014
Storey Publishing

You too can become a fermentista.  It is not a misspelling, the term is fermentista, not "feminista". 

A fermentista is an artist of vegetable fermentation, according to Kirsten Shockey and Christopher Schockey. 

They are Applegate Valley farmers and the creators of the fermentista website... and now, the authors of the cookbook "Fermented Vegetables." 

Rise Of The Rogue Valley Food System Network

Nov 4, 2014
Wikimedia

The "eat local" movement is clearly not a fad. 

Food producers and consumers continue to pay greater attention to where food comes from, how it's distributed, and who buys what, and why. 

Now there's a new entity coordinating the many parts of the food chain, the Rogue Valley Food System Network

Food "Straight From The Earth"

Jul 10, 2014
Chronicle Books

So maybe you're not a big vegetable enthusiast. 

But this time of year, there's just so much good produce to be had, as gardens large and small begin delivering their wares. 

It's a great time to get up to speed on recipes Straight From The Earth. 

Don't Eat It, Juice It!

Jun 25, 2014
Chronicle Books

If your kitchen counter is getting crowded, yours may be one of the many homes that now contains a juicer. 

Sales of the devices ballooned over the last several years, giving consumers a way to pulverize foods into drinks. 

Chef/author/instructor Robin Asbell hopes it's not a fad. 

Beer In The State Of Jefferson

Jan 31, 2014

Oregon Beer. Those two words incite a lot of enthusiasm among beer lovers, seemingly the world over. Right here at home, Jefferson Public Radio’s signal is flung far and wide in the State of Jefferson, a land inhabited by a multitude of independent thinkers and a preponderance of beer-loving folks. As we know, southern Oregon is a diverse territory, with much to offer in the realm of food, wine, public radio, and for the purposes of this article, beer. But where does one begin when talking about what is known as Oregon beer? And what about northern California beer for that matter?

Having Fun With Fermentation

Jan 10, 2014
Wikimedia

How many times have you left food in the fridge and found it MUCH later, turned into a "science experiment?"

It's true, if you leave food lying around, it turns into something else. 

Eating "Anything That Moves"

Dec 23, 2013
Penguin Books

Remember a while back when we interviewed the author of a cookbook for bugs? 

Let's pick up that discussion once again, because interest in the subject is picking up momentum. 

A Food Angel And An e-Chiever

Dec 12, 2013
Ashlandfoodangels.org

Thousands of pounds of fresh fruits and vegetables and other food items are staying out of the trash and going straight to people in need, thanks to the help of one Ashland woman.

Pamala Joy, Director of the Ashland Food Angels, collects food from markets and bakeries around the Rogue Valley to help feed low income families.

Rogue Valley Food Projects On The Grow

Sep 18, 2013
Ashland Food Project

Donations to food banks tend to run higher during the holiday season.

Treme In A Hot Skillet

Sep 9, 2013
Chroniclebooks.com

The TV series "Treme" on HBO portrays life in New Orleans, which is heavily flavored by the unique local cuisine.  A companion book, called Treme: Stories and Recipes from the Heart of New Orleans, lays out New Orleans recipes from a number of chefs, from Crispy Kale to Sweet Potato Turnovers.     Staff writer, story editor and book author Lolis Eric Elie joins us to talk about the appeal of the city, the neighborhood, the series... and the food.  Oh, the food.