Tag: salt

Bake Bread Like A Pioneer In Appalachia … With No Yeast

Bake Bread Like A Pioneer In Appalachia … With No Yeast

| April 23, 2014 | 1 Comment

Bacteria can make a bread rise and give it a cheesy flavor. That’s the secret ingredient in salt rising bread, which dates to the late 1700s in Appalachia, when bakers didn’t have yeast on hand.

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Massachusetts Revives the Lost Art of Making Sea Salt

Massachusetts Revives the Lost Art of Making Sea Salt

| August 8, 2013 | 0 Comments

Farmers are mining the sea for salt on the same shore where the salt industry boomed 170 years ago. Fans of local food are buying up the favorite condiment collected close to home.

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Is Eating Too Little Salt Risky? New Report Raises Questions

Is Eating Too Little Salt Risky? New Report Raises Questions

| May 15, 2013 | 0 Comments

A low-sodium diet may cause more health problems than a medium-sodium diet, a new report found. But some health advocates say focusing on the potential risks of a low-sodium diet distracts from the more important conversation about how to get Americans to start consuming less salt.

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Salami Suicide: Processed Meats Linked To Heart Disease And Cancer

Salami Suicide: Processed Meats Linked To Heart Disease And Cancer

| March 6, 2013 | 0 Comments

Love that bacon, but realize that porking up on processed meat ups the risk of cancer and heart disease. That’s the word from a big new study that tracked the eating habits of almost a half-million Europeans over 20 years.

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The Paradox And Mystery Of Our Taste For Salt

The Paradox And Mystery Of Our Taste For Salt

| December 20, 2012 | 0 Comments

Many health experts say we should eat less salt, but that’s not easy. Salt is added to almost everything that we cook or bake. Are we born with a taste for that much salt, or do we just like what we’ve always eaten? Scientists say it’s some of both.

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Forum: Mark Kurlansky discusses “The Food of a Younger Land”

Forum: Mark Kurlansky discusses “The Food of a Younger Land”

| May 25, 2009 | 0 Comments

In a pre-recorded but never-before-aired program, Mark Kurlansky joins us to discuss his new book, “The Food of a Younger Land.” It examines the diversity and variety of pre-war American cuisine. Using abandoned documents from the Federal Writers Project, Kurlansky looks at a forgotten America where food varied greatly from city-to-city and state-to-state.

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Recipe: Salted Breadsticks- Salt of the Earth

Recipe: Salted Breadsticks- Salt of the Earth

| February 22, 2009 | 0 Comments

You think you know a person, and then you move into her house for a few weeks to keep the lights on and take in the mail while she’s gone, and you realize: Salt. This person has a crush on salt.

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