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Behind The Scenes
10:28 am
Thu April 18, 2013

Overheard In The Green Room: Mel Sheldon Jr. And The Bug Chef

Credit Flickr Photo/Manoj Vimalassery
Eel roll.
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By Amber Cortes

We decided to catch up with Tulalip Tribe Chairman Mel Sheldon Jr. and The Bug Chef, David George Gordon, in the KUOW Green Room while they were awaiting their interviews on The Conversation.

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Agriculture
12:09 pm
Wed April 17, 2013

Bugs: Nutritious And Delicious!

Credit Flickr Photo/Paul Esson
Would you eat bugs?
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By Amber Cortes

Feeling hungry? Bring on the bugs! High in protein and easy to farm, bugs are nutritious and sustainable, and according to some, even delicious.

Ross Reynolds talked to The Bug Chef David George Gordon, the author of "Eat-A-Bug Cookbook." The cookbook covers how to properly find, prepare, and eat everything from scorpions to waxworms. And he brought along some delicacies -- mealworms, caterpillars and crickets -- for brave producers Hannah Burn and Arwen Nicks to enjoy.

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Food & Travel
9:00 am
Mon April 15, 2013

Roast Penguin? Jason Anthony On Antarctic Cuisine

Credit Flickr Photo/State Library of New South Wales/Credit Frank Hurley
Explorers fishing for food in the Antarctic in the early 1910s.
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By Weekday with Steve Scher

What is there to eat in Antarctica? Not much, though you could try penguin. In 1897, stranded Captain Georges Lecointe said penguin tasted like “beef, odiferous cod fish and a canvas-backed duck, roasted together in a pot with blood and cod-liver oil for sauce.” Desperate and trapped Antarctic explorers have eaten all kinds of awful things. Author Jason Anthony explains the culinary lengths people will go to in order to survive.

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Fruit, Not Fries
11:29 am
Tue April 2, 2013

Lunchroom Makeovers Nudge Kids Toward Better Choices

Credit John Froschauer / AP
Students select blueberries and rolls from the food line at Lincoln Elementary in Olympia, Wash., in 2004.
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By editor

Originally published on Tue April 2, 2013 1:49 pm

Gone are the days of serving up tater tots and French toast sticks to students. Here are the days of carrot sticks and quinoa.

New nutritional guidelines, announced in 2012, require public school lunchrooms to offer more whole grains, low-fat milk and fewer starchy sides like french fries. But short of stationing grandmothers in every cafeteria, how do you ensure that students actually eat the fruits and veggies they're being offered?

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