That’s the question WNYC’s The Sporkful has been asking in a four-part series.
Our Brian Halweil recently joined WNYC’s Amy Eddings on Last Chance Foods to discuss why “squid is the kale of the sea.”
As the executive chef at Wellness in the Schools, an organization that brings healthy meals to 30,000 public school students, Telepan knows what it takes to get kids on board with tropical kale salad and autumn squash soup.
The International Association of Culinary Professionals, in town for their annual conference–this year’s theme is food and fashion–has a few extra seats for their food policy panel, which is being broadcast live tomorrow night at 7 pm at WYNC’s Jerome L. Greene performance space.
Edible Manhattan editor Gabrielle Langholtz just appeared on the WNYC show Last Chance Foods to explain what hardneck garlic is and why it’s so great, and also to urge us to get it now–while the freshest and the biggest bulbs are still available. Listen in to the show right here.