Food

Restaurants Sourcing Locally For Dinnerware

Aug 31, 2016
Kateri Kosta / WYSO

It’s likely that the name of the farmer who raised your steak is already on the menu at your favorite independent restaurant. It’s part of a national trend where restaurants source locally, but it’s about more than just ingredients. Community Voices producer Kateri Kosta tells about something so central to the culinary experience that you probably don't even notice it's there: your plate.

An Evening With Michael Pollan

May 16, 2016
Alia Malley

On April 21, 2016, WYSO General Manager Neenah Ellis interviewed Michael Pollan before an audience of about a thousand people at the University of Dayton Rec Center.  Pollan is a sustainable food advocate and the best-selling author of The Omnivore’s Dilemma: A Natural History in Four Meals, In Defense of Food: An Eaters’ Manifesto, and Cooked, which was recently made into a mini-series for Netflix.  Michael Pollan’s appearance in Dayton is part of the UD Speaker Series. 
 

vegetables
Alexander Baxevanis / Flickr Creative Commons

In late April,  Michael Pollan spoke at a public event at the University of Dayton. He is known for his research and writing about food, agriculture and sustainability.    UD  Professor and WYSO commentator Bob Brecha interviewed Pollan during his visit - and has this reflection.

Woman's Voices prison dayton correctional
Juliet Fromholt / WYSO

During WYSO’s community voices course at Dayton Correctional Institution, the topic of prison food kept coming up. Dayton Correctional Institution gets its official prison food from a service that’s been wracked with controversy, but residents with funds available are able to supplement with commissary items. Aimee Wissman, one of the students in our class at the prison, told us she makes her own Chinese food in the microwave by “frying” rice in butter and orange pop.

Do you enjoy a good glass of wine? Do you consider yourself to be a sophisticated wine imbiber? Okay, see if you can answer this question; what is the world's most ancient wine culture? I'll bet you don't know the right answer to that question, do you?

A new report finds Ohio has the sixth highest rate of food insecurity in the nation. The term ‘food insecure’ is used to describe people without reliable access to sufficient quantities of affordable and nutritious food.

 

The report from the USDA says in 2014, 16.9 percent of Ohioans lived in food insecure households.

Lisa Hamler-Fugitt, executive director of the Ohio Association of Foodbanks calls it “a serious crisis.” She says the economic recovery has failed to reach everyone in the state.

Jerry Bechard is the pie guy. That's my nickname for him, at least. Bechard is the owner of the Norske Nook restaurants in Wisconsin. The Norske Nook is famous for their pies. This cookbook is filled with recipes for these magnificent desserts. In this interview I asked Jerry how many pies they bake in an average day? You will be amazed by his response. Bear in mind that every pie is made by hand. And after all these years and all those pies Jerry still has a sweet tooth. Don't read this book on an empty stomach.

Why Can't Adults Order From The Kids Menu?

May 25, 2015
Felix Dakota is happy with a kids' burger and fries from Young's Jersy Dairy.
Lewis Wallace / WYSO

Kids’ menus: they’re salty, sweet, greasy, and more appropriately portioned than lots of meals served to adults at casual restaurants. So, why the age restrictions? What stops adults from just ordering the small stuff they crave?

This question came in from Rachel Kirby in Nashville, Tennessee for Marketplace's “I’ve Always Wondered” series, a similar project to our local WYSO Curious series.

Lambs grazing at the Antioch College campus farm
courtesy of Antioch College

Reading, writing and root vegetables – that might be the new future for education. Commentator Bob Brecha from the University of Dayton has been noticing a trend among college students when it comes to food security and sustainability.

Kroger in Huber Heights. Experts say if customers show they are willing to drive a few miles to a suburban location, it takes away the incentive for chains to build in limited downtown space. grocery store food
Nicholas Eckhart / Flickr/Creative Commons

There’s a lot going on in downtown Dayton: in some ways, it’s growing. Housing is being built or redeveloped, and small retail and restaurant businesses are taking root. In other ways, it’s struggling, with around a 30 percent vacancy rate for office buildings and a high rate of tax delinquency, including in some high-profile empty buildings like the Arcade.

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