Health+Harvest

NPR Illinois Campus & Community Council identified the subject of food and health as important subjects for coverage in 2012.  Health+Harvest provides for community engagement on health and food issues along with reporting on farm, field and fuel.  From seed to plate, from farmer's markets to GMOs, central Illinoisans need to know how to stay healthy and what they are eating.  In 2013, NPR Illinois joined a consortium of public media in the Harvest Public Media network.  The network provides broader coverage to Midwest food issues.

By examining these local, regional and national issues and their implications with in-depth and unbiased reporting, Health+Harvest fills a critical information void.

Support for Health+Harvest coverage comes from Central Illinois Farm Bureaus, GenHKids, and the Corporation for Public Broadcasting.  If you'd like to support this initiative, please contact Nick Reynolds at 217-206-9847.

Among the rolling hills of ancient Africa, sometime around 8000 B.C., a dusty traveler was making gastronomic history, quite by accident.

Thirsty from a long, hot journey, the weary herdsman reached for the sheepskin bag of milk knotted to the back of his pack animal. But as he tilted his head to pour the warm liquid into his mouth, he was astonished to find that the sheep's milk had curdled. The rough terrain and constant joggling of the milk had transformed it into butter --- and bewilderingly, it tasted heavenly.

Part 3 of the TED Radio Hour episode The Spirit Of Inquiry.

About Kevin Jones' TED Talk

Sometimes, doctors just don't have the answers. Surgeon Kevin Jones says having the humility to acknowledge this leads to better medicine.

About Kevin Jones

Initially, Clint Perry wanted to make a vending machine for bumblebees. He wanted to understand how they solve problems.

Perry, a cognitive biologist at Queen Mary University of London, is interested in testing the limits of animal intelligence.

"I want to know: How does the brain do stuff? How does it make decisions? How does it keep memory?" says Perry. And how big does a brain need to be in order to do all of those things?

When winter freezes Lake of the Woods in northern Minnesota, the landscape becomes dotted with sturdy wooden or metal shacks and canvas shelters. Inside them, people are ice fishing.

The sport attracts people to the frigid winter lakes in Canada and the northern United States. Some take it seriously enough to partake in official competitions. But for most people, it is a way to enjoy time with family, friends and perhaps a bottle of schnapps, and ultimately a delicious fish dinner from the day's efforts.

For nearly a century, people have reported mysterious epidemics of permanent paralysis in rural regions of Africa. In 1990, Hans Rosling a Swedish epidemiologist and pop-star statistician, who died of pancreatic cancer earlier this month, linked the malady to cyanide in the staple crop, cassava.

There are very few scenarios where I could see myself considering the flesh of a fellow human being as food, and the ultimatum "eat today or die tomorrow" comes up in all of them. Most people are probably with me on this.

But Bill Schutt's newest book, Cannibalism: A Perfectly Natural History, reveals that from a scientific perspective, there's a predictable calculus for when humans and animals go cannibal. And far more humans — and animals — have dipped into the world of cannibalism than you might have imagined.

Koshary is to Egyptian cuisine as the pyramids are to its culture. Emblematic. Iconic. Beloved.

Kristofer Husted/Harvest Public Media

Liz Graznak runs an organic farm in Jamestown, Missouri, which she calls Happy Hollow Farm. She sells her vegetables to local restaurants, in CSA boxes and at the farmer’s market.  But eight years ago, after falling in love with the idea of growing her own local produce, the farm she runs today looked like a near-impossible dream.

There's a lesson about one of the testosterone studies released this week that has nothing to do with testosterone: The study on how testosterone affects anemia was designed with an ethical lapse that nobody noticed until the study was complete.

If I close my eyes, I can go back in a heartbeat to the flower-patterned sofa in my grandmother's living room, where I was curled up with my face pressed close to the slightly rough fabric. It was a Saturday morning, but not a typical one. I was 14 years old, deep in the throes of my first heartbreak, and I imagined that nobody in the world had ever felt the monumental pain I was feeling that day.

Health Insurance Woes Add To The Risky Business Of Farming

Feb 21, 2017

There are many challenges to farming for a living: It's often grueling work that relies on unpredictable factors such as weather and global market prices. But one aspect that's often ignored is the cost of health care.

A University of Vermont researcher found that nationally, most farmers cited health care costs as a top concern.

About 13 years ago, The Alchemist brewery in Waterbury, Vt., released a new IPA called Heady Topper. The brewer, John Kimmich, had decided to neither filter nor pasteurize the beer — both common methods of extending a commercial beer's shelf life. The result was an IPA thicker with the microscopic compounds and particulates that add flavor and aroma. Customers noticed and praised the beer as being especially tasty.

At 98, Riichi Fuwa doesn't remember his Social Security number, but he remembers this: "19949. That was my number the government gave me," he said. "19949. You were more number than name."

That was the number that Fuwa was assigned when he was 24 years old, soon after he was forced off his family's farm in Bellingham, Wash., and incarcerated at the Tule Lake camp, just south of the Oregon border in California's Modoc County.

Copyright 2017 NPR. To see more, visit http://www.npr.org/.

MICHEL MARTIN, HOST:

Copyright 2017 NPR. To see more, visit http://www.npr.org/.

MICHEL MARTIN, HOST:

The generation that pioneered organic farming is beginning to retire. These farmers want what they've built to last. Some growers are passing on their farms to their kids. But not all of them have a second generation who wants to take over the family farm.

That's what longtime organic growers Tom and Denesse Willey discovered when they decided over the past few years that it was time to retire. When the Willeys asked their kids if they wanted to take over their 75-acre farm in California's Central Valley, they all said "no."

Copyright 2017 NPR. To see more, visit http://www.npr.org/.

KELLY MCEVERS, HOST:

Now, we're going to talk about something else that everyone interprets differently - food expiration dates.

ROBERT SIEGEL, HOST:

On a clear, cold winter evening, the sun begins to set at Lost Lake Farm near Jewell, Iowa, and Kevin Dietzel calls his 15 dairy cows to come home.

"Come on!" he hollers in a singsong voice. "Come on!"

Brown Swiss cows and black Normandy cows trot across the frozen field and, in groups of four, are ushered into the small milking parlor.

Garland Reiter is one of the people behind the rise in imported food from Mexico.

His family has been growing strawberries in California for generations and selling them under the name Driscoll's. Today, it's the biggest berry producer in the world.

"It is not an accident that there is a blackout on the Black man's contributions in America."
Dr. Melvin Chapman (1928-2015), educator, Detroit, Mich.

You know those nasty brown spots that can ruin an otherwise perfectly delicious apple? Those spots and other problems — like blossom blight and yellow leaves — are often caused by fungi. Apple growers usually fight back with fungicides, but a new study has found that those fungicides could be hurting honey bees.

"The long-standing assumption is that fungicides won't be toxic to insects," says May Berenbaum, an entomologist at the University of Illinois Urbana-Champaign.

On a sidewalk in Los Angeles' bustling piñata district, Enrique is using tongs to dip long, rosy strips of pig skin into a vat of boiling oil. When they're blistering, crispy and slightly cool, he lays the chicharrones on the table for hungry passersby. This is the taste of his native Mexico and it is delicious. But, technically, that chicharrón is also illegal.

Two of the most influential groups in the food industry are asking companies to change those pesky "expiration" or "sell by" labels on packaged food.

Across the U.S., protesters are calling for a "Day Without Immigrants" on Thursday. It's a boycott calling for immigrants not to go to work, in response to President Trump's immigration policies and his plan to build a border wall between the U.S. and Mexico.

It's nighttime in a forest in the western Indian state of Gujarat. By the light of his cell phone, camel herder Jat Saleh Amir, 18, pumps milk from the teats of groaning camels. The milk smells strong, like gamey butter.­­­

Luke Runyon / Harvest Public Media

This story is part of the special series United And Divided, which explores the links and rifts between rural and urban America.

A heart-shaped box of chocolate is a sign of love, a symbol — and often tool — of romance, and an intrinsic part of Valentine's Day.

From at least the time of the Aztecs, chocolate has been seen as an aphrodisiac. So it's reasonable to assume that it has been connected to love's dedicated day of celebration for many centuries. But, that isn't the case.

Most of us don't spend a lot of time thinking about what the farmed seafood we eat might itself be eating. The answer is usually an opaque diet that includes some kind of fishmeal and fish oil. Fishmeal is usually made from ground-up, bony trash fish and forage fish — like anchovy, menhaden or herring — that nobody is clamoring for, anyway.

Except researchers now say these are the very types of fish that may be more valuable to humans who eat them directly, rather than being diverted toward aquaculture and other uses.

The other day, in Puerto Rico, I stumbled across one small piece of an agricultural revolution. It didn't look all that revolutionary — just an abandoned sugar plantation where workers are clearing away a mass of grass, bushes and trees in order to create better pasture for cattle.

Pages