Food

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During the holiday season, we spend hours of time prepping our holiday dinners, but Jenna Dyckman, Utah State Extension assistant professor, said we often over prepare.

Eating the Past: post-Thanksgiving cravings

Nov 30, 2021
sharonang / Pixabay

On this week's Eating the Past, hosts Tammy Proctor, Jamie Sanders and Jeannie Sur share their favorite post-Thanksgiving foods.

Eating the Past: stalking the wild mushroom

Nov 30, 2021
An old-time black and white photo of two people standing outside, holding large mushrooms.
Evelyn Funda

Like most people of Czech ancestry, my immigrant family loved to hunt mushrooms, and we found several varieties in the nearby Payette National Forest. There was a large yellow one that we called a “cauliflower mushroom,” which my mother cleaned off the dirt hidden in its many crevices, and then she chopped, sauteed, and mixed it with beaten eggs.

Misfits Market, an online grocery service that sells imperfect but still-edible produce at affordable prices, has just opened a distribution center and customer service facility in West Jordan.

Eating the Past: battle of the crusts

Nov 16, 2021

On this week's Eating the Past, we're talking pizza. Alex Reese and Dan McInerney join hosts Jamie Sanders and Jeannie Sur to discuss Roman and Sicilian pizza and the history of this classic food. 

Eating the Past: Diwali and Annakuta

Nov 9, 2021

On this week's Eating the Past, hosts Jeannie Sur and Tammy Proctor talk with Amrita Gupta about Diwali and Annakuta, Hindu traditions and holiday foods.

Eating the Past: el Día de los Muertos

Nov 2, 2021
GraphicsSC / Pixabay

On this week’s Eating the Past, host Jamie Sanders talks with Dr. Maria Luisa Spicer-Escalante, USU Professor of Spanish, about the history and food traditions of el Día de los Muertos, or the Day of the Dead.

Adobe Stock

Utah is one of only a handful of states that taxes food, but one state legislator says taxing groceries should become a thing of the past.

Eating the Past: more medieval cooking

Oct 25, 2021
Tamy Proctor

On this week's Eating the Past, host Jamie Sanders continues the conversation about medieval food and cooking with Dr. Christine Cooper Rompato, professor of English at Utah State University.

Pixabay

As the pandemic progressed, many people found themselves bored at home, and time-intensive hobbies, like baking sourdough, flourished. We take a look at the science behind this tangy bread.

USU Extension

Are you among the minority of American families who eat at least one meal together every day? In today’s fast-paced world, eating Sunday dinner as a family is a great tradition, but it is a giant step away from more regular time spent eating and socializing around the table – which was the norm just one generation ago.

 

Eating the Past: medieval menus

Oct 20, 2021
Tammy Proctor

On this week's Eating the Past, hosts Tammy Proctor and Jeannie Sur talk with Alexa Sand, Professor of Art History and Associate Vice President for Research at Utah State University. We'll get into medieval healthy cooking and the influence of the Catholic Church on agriculture.

Eating the Past: 'This Is the Plate'

Oct 14, 2021
The book cover for "This Is the Plate: Utah Food Traditions."
University of Utah Press

On this week's Eating the Past, host Jamie Sanders talks Utah food traditions with Lynne McNeill. Lynne McNeill co-authored This Is the Plate with Carol Edison and Eric Eliason. 

An ice cream cone.
Ian Dooley / Unsplash

On this week's Eating the Past, host Jeannie Sur digs into the history and wonders of ice cream.

Recipe Adapted from The Perfect Scoop by David Lebovitz

 

When making ice cream it’s important to adapt the volume of the recipe to your ice cream machine.

 

Recipe below was made in a 1 ½ quart max capacity ice cream maker.

Dr. Stefani Crabtree, an Environment and Society professor at USU, recently published research comparing ancient and modern human nutrition. Crabtree’s research focused on large-scale shifts in human nutrition at the population level which, she acknowledged, might not capture the diversity of diets among individual humans.

Dr. Stefani Crabtree, a professor at USU, studies humans in the context of our archaeological past. Her latest research used isotope analysis of hair and fingernail samples to compare the nutrition of modern humans with the nutrition of our ancestors. 

Eating The Past: USU's Historic Cookbooks

Sep 28, 2021

On this week's Eating the Past, we hear from Jennifer Duncan, USU Special Collections Librarian & Curator of Books, about the USU History Department's series by the same name. 

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The rate of people experiencing hunger in Colorado and across the U.S. remained statistically steady overall during 2020, according to initial data released by the U.S. Department of Agriculture. But people of color and low-income workers experienced food insecurity at dramatically higher rates during the pandemic. 

Ask an Expert: Four Tips to Help You Avoid Food Waste And Save Money

Apr 29, 2021

The average American throws away nearly 275 pounds of food each year. The USDA estimates between 30 to 40 percent of America’s food supply is wasted. Not only is good food wasted, but good money, too, equating to about $390 per year per person. While no one should eat unsafe food, consider these strategies to minimize food waste – and put the saved money toward a financial goal.

University of Utah Press


It’s UPR’s Spring Member Drive. On Access Utah that means some very special programming, including some Best Of segments from favorite episodes and some great new conversations. Today we’re talking about food and food culture and folklore with Lael Gilbert, one of the hosts of UPR’s Bread & Butter feature; and Lynne McNeill, folklorist and Associate Professor in the USU English Department. We’ll hear some Bread & Butter segments and a portion of our Access Utah conversation from October with the editors of the book This is the Plate: Utah Food Traditions. 

 

Ask an Expert; Thinking Outside The Box For 2020 Thanksgiving

Jan 13, 2021

Recent recommendations from Governor Gary Herbert have stated that the Thanksgiving holiday must be different this year if we are to lower our record-high COVID-19 numbers. These recommendations can leave us wondering how to manage the changes while still keeping our family traditions alive and staying close to loved ones. Consider these tips.

The Spruce Eats

Thanksgiving is traditionally a time when extended family gathers together. This year many of us will be gathering in smaller groups, but many of our traditions will endure and hopefully the food will be just as delicious. Today we’ll ask you about your traditions and your plans in this unusual year and we’ll answer your cooking questions.

Amazon

The first book-length treatment of Utah’s distinctive food heritage, “This is the Plate” traces Utah’s food history from pre-contact Native American times through the arrival of multinational Mormon pioneers, miners, farmers, and other immigrants to today’s moment of “foodie” creativity, craft beers, and “fast-casual” restaurant-chain development.

We all know that meals bring people together. But when it comes to building trust and cooperation, it turns out that not all meals are created equal. And this week on the program, we're talking to a researcher whose work has shown that people eating from shared serving plates are more likely to work together rather than compete. 

Managers of a campus food pantry are asking for donations to help feed students and faculty who don't have enough money to buy food. 

A Utah advocacy group is praising Utah’s governor and lawmakers for approving plans for Utah schools to expand a federal school breakfast program.

Utah Governor Gary Herbert signed a bill this week that was passed by lawmakers during the 2020 Utah Legislative Session. The Start Smart Utah breakfast program increases funding for school breakfast programs in hundreds of Utah schools according to Neil Rickard, Child Nutrition Advocate for Utahns Against Hunger.

Local Food Resources For Those In Need During The Pandemic

Mar 18, 2020

As social distancing measures are being taken during the global coronavirus pandemic, many Utahns may find themselves in need of additional food resources. Utahns Against Hunger have compiled a list of resources that are avalible. That list can be found here.

Berkeley Wellness

Utah State University was awarded a $500,000 three-year Farmers Market Promotion Program grant from the U.S. Department of Agriculture. The grant will fund a variety of capacity-building, outre

ach, and marketing activities that will help connect more low-income and ethnically diverse populations to health local food. 

World Agriculture Network

We’ve all heard the terms ‘organic’ and ‘sustainable’ agriculture, but what do those descriptions really mean?

Utah Public Radio explores this question with soil scientist Jennifer Reeve. She presents “What is Organic and Sustainable Agriculture, Anyway?” on Monday, July 15th. 

Credit Town Hall Seattle

Gary Paul Nabhan is an Agricultural Ecologist, Ethnobotanist, Ecumenical Franciscan Brother, and author whose work has focused primarily on the interaction of biodiversity and cultural diversity of the arid binational Southwest. He is considered a pioneer in the local food movement and the heirloom seed saving movement.

 

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