• Focus on food
    From food safety to genetically modified crops to obesity, what we eat and how we eat is a bigger issue than ever before. A new institute at the University of Minnesota aims to tackle some of those problems.Midmorning, September 6, 2007
  • The heat of the kitchen
    New Yorker magazine writer Bill Buford began writing a profile of star chef Mario Batali. He ended up working in Batali's restaurant, stirring up enough material for a book.Midmorning, August 27, 2007
  • Lack of grocery stores may result in poor nutrition for N. Mpls
    In Minneapolis, city statistics indicate that Northside residents have higher rates of obesity and related health problems than the city as a whole. A lack of grocery stores in North Minneapolis appears to be part of the problem -- government studies show that a shortage of full-service grocery stores can be linked to poor nutrition and obesity.August 24, 2007
  • The ethics of eating
    Author Barbara Kingsolver describes an adventure her family undertook, to spend one year eating primarily what they could grow or raise themselves. She turned her life towards questions many of us are asking about where our food comes from, and how it impacts the environment.July 21, 2007
  • A real bread winner
    The Turtle Bread Co. is known as one of the best bakeries in the Twin Cities. Now, its head baker could be named one of the best in the world.May 23, 2007
  • Food for thought
    Restaurant reviewer and food writer Rick Nelson talks about the downfall of some beloved local restaurants, and the resurgence of farmer's markets now that the growing season has arrived.Midmorning, May 22, 2007
  • The pomegranate hits the peak of popularity
    How did the pomegranate go from an ancient symbol of fertility to the key ingredient in a Starbucks Frappuccino?April 20, 2007
  • The hungry mind
    Ever wonder why you keep eating that bag of chips, even though you're no longer hungry? A food psychologist says it's a result of mindless eating.Midmorning, February 2, 2007
  • Drink me, lose weight
    Coca-Cola and Nestle have come up with a beverage that promises to burn more calories than it contains. Is the newest Coke product the real thing?January 18, 2007
  • The chemistry of food
    Ever wonder why those Christmas cookies crumble before they hit the plate? Or why melted chocolate suddenly turns to rock while you're stirring? Food chemist Shirley Corriher offers insight into the mysteries of cooking.Midmorning, December 21, 2006
  • Push resumes to sell wine in grocery stores
    Grocers are trying to convince state lawmakers that the time has come now that a majority of other states allow grocers to sell wine. But liquor store owners say the move would hurt their bottom lines.December 11, 2006
  • NYC votes to cut out the fat
    The New York City Department of Health has voted to phase out trans fats from city restaurants. Midmorning looks at what the decision could mean for food producers and consumers across the country.Midmorning, December 6, 2006
  • Rating the restaurant scene
    Star Tribune food critic Rick Nelson joins Midmorning to talk about the local restaurant scene, and some of the trends he thinks are in need of a "withering glance."Midmorning, November 27, 2006
  • Turkey Confidential
    The stakes are high. The relatives will arrive at any minute, and suddenly indecision strikes: to baste, or not to baste? That is the question, and Lynne Rossetto Casper, host of "The Splendid Table," has the answer.Midday, November 23, 2006
  • Time to talk turkey
    It's Thanksgiving week, and when it comes to cooking turkey -- some of us are just plain "chicken!" Christopher Kimball of "America's Test Kitchen" has some reassuring advice for nervous cooks everywhere.November 22, 2006

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