Meat Week http://www.npr.org/templates/story/story.php?storyId=155829629&ft=1&f=155829629 The role of meat in our lives, our culture and our environment is the subject of a weeklong series on Morning Edition. en Copyright 2013 NPR - For Personal Use Only NPR API RSS Generator 0.94 Fri, 29 Jun 2012 12:35:00 -0400 http://media.npr.org/images/npr_news_123x20.gif Meat Week http://www.npr.org/templates/story/story.php?storyId=155829629&ft=1&f=155829629 All Across America, Meat Billboards Ruled The Road Although outdoor ads have been around since ancient Egypt, they really took off after the Interstate Highway System was born in the 1950s. And, what better way to entice the captive audience in the car than to advertise beef on a billboard? Fri, 29 Jun 2012 12:35:00 -0400 http://www.npr.org/blogs/thesalt/2012/06/29/155986142/all-across-america-meat-billboards-ruled-the-road?ft=1&f=155829629 http://www.npr.org/blogs/thesalt/2012/06/29/155986142/all-across-america-meat-billboards-ruled-the-road?ft=1&f=155829629 Although outdoor ads have been around since ancient Egypt, they really took off after the Interstate Highway System was born in the 1950s. And, what better way to entice the captive audience in the car than to advertise beef on a billboard?

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]]> If You Liked Meat Week, You'll Love Pie Week As Meat Week draws to a close, we look ahead to Pie Week which starts next week on <em>Morning Edition</em>. Fri, 29 Jun 2012 04:00:00 -0400 http://www.npr.org/2012/06/29/155967363/if-you-liked-meat-week-youll-love-pie-week?ft=1&f=155829629 http://www.npr.org/2012/06/29/155967363/if-you-liked-meat-week-youll-love-pie-week?ft=1&f=155829629 As Meat Week draws to a close, we look ahead to Pie Week which starts next week on Morning Edition.

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]]> This Chef Loves Her 'Pig,' From Nose To Tail April Bloomfield says she loves the smell of frying liver, the taste of a good thick steak shared with friends, and the crunch of a crispy fried pig's ear. Her new cookbook is a paean to meat — and from snout to tail, every part of the animal appears on her dinner table. Fri, 29 Jun 2012 03:31:00 -0400 http://www.npr.org/2012/06/29/155927258/this-chef-loves-her-pig-from-nose-to-tail?ft=1&f=155829629 http://www.npr.org/2012/06/29/155927258/this-chef-loves-her-pig-from-nose-to-tail?ft=1&f=155829629 April Bloomfield says she loves the smell of frying liver, the taste of a good thick steak shared with friends, and the crunch of a crispy fried pig's ear. Her new cookbook is a paean to meat — and from snout to tail, every part of the animal appears on her dinner table.

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]]> Discussion: Meat Week And The 'Predator Diet' The role that meat plays in our lives is the subject of a new <em>Morning Edition</em> weeklong series — and the topic of conversation among our listeners. Thu, 28 Jun 2012 17:57:00 -0400 http://www.npr.org/2012/06/25/155732262/discussion-meat-week-and-the-predator-diet?ft=1&f=155829629 http://www.npr.org/2012/06/25/155732262/discussion-meat-week-and-the-predator-diet?ft=1&f=155829629 The role that meat plays in our lives is the subject of a new Morning Edition weeklong series — and the topic of conversation among our listeners.

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]]> Unlike Chicken And Pork, Beef Still Begins With Small Family Ranches The beef industry is shaped like a bottle: It starts at the bottom with 750,000 small ranches and ends with just four meatpacking plants processing about 82 percent of the beef we eat. Thu, 28 Jun 2012 03:25:00 -0400 http://www.npr.org/blogs/thesalt/2012/06/28/155843064/unlike-chicken-and-pork-beef-still-begins-with-small-family-ranches?ft=1&f=155829629 http://www.npr.org/blogs/thesalt/2012/06/28/155843064/unlike-chicken-and-pork-beef-still-begins-with-small-family-ranches?ft=1&f=155829629 The beef industry is shaped like a bottle: It starts at the bottom with 750,000 small ranches and ends with just four meatpacking plants processing about 82 percent of the beef we eat.

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]]> Why There's Less Red Meat On Many American Plates Some 39 percent of Americans polled in a recent survey said they eat less meat now than they did three years ago. Health experts say that's a sign that Americans' attitudes about consuming meat are changing. Wed, 27 Jun 2012 18:50:00 -0400 http://www.npr.org/blogs/thesalt/2012/06/27/155837575/why-theres-less-red-meat-served-on-many-american-plates?ft=1&f=155829629 http://www.npr.org/blogs/thesalt/2012/06/27/155837575/why-theres-less-red-meat-served-on-many-american-plates?ft=1&f=155829629 Some 39 percent of Americans polled in a recent survey said they eat less meat now than they did three years ago. Health experts say that's a sign that Americans' attitudes about consuming meat are changing.

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]]> A Nation Of Meat Eaters: See How It All Adds Up Americans eat more meat than almost anyone else in the world, but habits are starting to change. This may be in part because of health and environmental concerns. We explore some of the meat trends and changes in graphs and charts. Wed, 27 Jun 2012 03:03:00 -0400 http://www.npr.org/blogs/thesalt/2012/06/27/155527365/visualizing-a-nation-of-meat-eaters?ft=1&f=155829629 http://www.npr.org/blogs/thesalt/2012/06/27/155527365/visualizing-a-nation-of-meat-eaters?ft=1&f=155829629 Americans eat more meat than almost anyone else in the world, but habits are starting to change. This may be in part because of health and environmental concerns. We explore some of the meat trends and changes in graphs and charts.

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]]> App Will Match Farmers With Meat Distributors There's a new startup that's envisioning a way for people to eat even more meat. AgLocal is developing a smartphone app to help small farmers expand local markets for their meat by connecting them with independent distributors. Tue, 26 Jun 2012 04:00:00 -0400 http://www.npr.org/2012/06/26/155751293/app-helps-farmers-sell-meat?ft=1&f=155829629 http://www.npr.org/2012/06/26/155751293/app-helps-farmers-sell-meat?ft=1&f=155829629 There's a new startup that's envisioning a way for people to eat even more meat. AgLocal is developing a smartphone app to help small farmers expand local markets for their meat by connecting them with independent distributors.

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]]> The Making Of Meat-Eating America Thanks to American wealth and ingenuity, we're a nation of meat eaters. But that's not the whole story. Over the years, we've made access to land near cities affordable to farmers, and created a cheap market for beef and chicken. Tue, 26 Jun 2012 03:03:00 -0400 http://www.npr.org/blogs/thesalt/2012/06/26/155720538/the-making-of-meat-eating-america?ft=1&f=155829629 http://www.npr.org/blogs/thesalt/2012/06/26/155720538/the-making-of-meat-eating-america?ft=1&f=155829629 Thanks to American wealth and ingenuity, we're a nation of meat eaters. But that's not the whole story. Over the years, we've made access to land near cities affordable to farmers, and created a cheap market for beef and chicken.

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]]> We Evolved To Eat Meat, But How Much Is Too Much? Scientists agree we evolved to eat meat, but some of us may be pushing the limits of consumption. Paleo diet enthusiasts believe meals should be more like early man's, but modern doctors disagree. Mon, 25 Jun 2012 02:58:00 -0400 http://www.npr.org/blogs/thesalt/2012/06/25/155588094/we-evolved-to-eat-meat-but-how-much-is-too-much?ft=1&f=155829629 http://www.npr.org/blogs/thesalt/2012/06/25/155588094/we-evolved-to-eat-meat-but-how-much-is-too-much?ft=1&f=155829629 Scientists agree we evolved to eat meat, but some of us may be pushing the limits of consumption. Paleo diet enthusiasts believe meals should be more like early man's, but modern doctors disagree.

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]]> The Time Traveler's Cookbook: Meat-Lover's Edition Want to eat like your distant ancestors? Try the gazelle tartare or the luau mammoth! You'll discover these recipes and more in our <em>Time Traveler's Cookbook</em>. Sun, 24 Jun 2012 06:12:00 -0400 http://www.npr.org/2012/06/24/155506989/the-time-travelers-cookbook-meat-lovers-edition?ft=1&f=155829629 http://www.npr.org/2012/06/24/155506989/the-time-travelers-cookbook-meat-lovers-edition?ft=1&f=155829629 Want to eat like your distant ancestors? Try the gazelle tartare or the luau mammoth! You'll discover these recipes and more in our Time Traveler's Cookbook.

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