food

The octopus has always been the stuff of spine-tingling legend, like that of the kraken, the many-armed sea monster believed to drag ships to the bottom of the sea after dining on the crew. Or Gertie the Pus, the giant Pacific octopus that lives under the Narrows Bridge connecting Tacoma, Washington, to Gig Harbor.

In reality, the octopus is more benign but equally fascinating. Did you know the octopus has two-thirds of its brain neurons distributed throughout its eight arms? Or that the severed arm of an octopus can walk independently toward a food source and move it to where its mouth should be?

We have a complicated relationship with our food. We need food to live; yet, we've become removed from the food we eat and how it's grown and processed.  Even with the best of intentions, today's ultra-processed foods make it hard for us to know exactly what we're eating or how the methods used to mass produce our food are affecting our environment and our health. And I haven't even touched on how food has led to war, famine, poverty, and enslavement.    

Foodshare has been distributing food at Rentschler Field in East Hartford since the pandemic began. This site, which has served more than 227,000 households, reopened on Jan. 12, 2021, after Foodshare initially announced it would shut it down for the winter. With assistance from members of the Connecticut Air National Guard, Foodshare workers and volunteers distributed donated food on Tuesday to a line of cars estimated at 1,200. Some of those in the drive-thru line waited over an hour to collect food for friends and neighbors who couldn’t make the trip.

We tend not to think much about that pat of butter we put on our morning toast, including how the store-bought sweet cream butter we're eating likely pales in comparison to the rich, nutty flavor of  the cultured butter not found in many stores.

If you’ve ever been to a dietician to lose weight, or just to get healthier, you’ve probably heard the same advice and been told to eat the same kind of food. But American dietitians often leave out room to eat diverse cuisines and food groups, largely leaving out a lot ethnic food. 

It could be months or years before the US government knows the full extent of last week's sophisticated cyberattack that targeted private tech and security companies and federal agencies like the Energy Department and National Nuclear Security Administration.

President Trump dismissed the significance of the attack, tweeting that "everything was under control." He refused to criticize Russia for the attack, claimed without evidence that it could be China, and contradicted Secretary of State Mike Pompeo's acknowledgement of Russian involvement. Yet, the President continues to fight the election results and has considered declaring martial law to overturn the election.  

This pandemic has shuttered so many events, including a few of my own. The Mouth-Off at the Mark Twain House was a storytelling show I hosted and produced for 8 years until 2020. But the good news is that now I get to show off some of my favorite true stories from the series here on Audacious!

The theme for this one? Eat It Up. Stories that feature food.

November and December are typically the busiest months of the year for Foodshare, which helps those struggling with food insecurity. This year, that need is only intensified by the pandemic.

Almost everybody has a favorite donut - even if you don't eat a lot of donuts. It's not so much about the donut as it is about how donuts bring people together - to celebrate, to mourn, to share.

Donuts have been part of cultures around the world for more than a thousand years, first as a festival special-occasion food, later as an everyday treat.  Later still, as a "weapon" in World War I. They're in movies, music, and Twin Peaks.  In the words of Homer Simpson, "Mmmm donuts.

COVID cases in Connecticut continue to rise, and the majority of residents now live in what the state defines as “red zones”. Governor Lamont has ordered a voluntary curfew and the state has required restaurants to begin shutting down starting at 9:30 p.m., with doors closed by 10 p.m.

But what will this mean for an industry already on a knife’s edge financially?

We hear from a restaurant owner and an industry leader.

And, with winter approaching, is there a way to enjoy restaurant dining safely? We talk to an epidemiologist about how we should consider the risks of indoor dining during a winter COVID spike.

This hour, visit a West Hartford history professor’s eye-opening Halloween display about Black Lives Matter and Covid-19, and hear what passersby think of it.

Do you worry about how you’re everyday actions contribute to climate change? You may think about the carbon gas-burning cars are putting into the atmosphere, or coal-powered electricity in your houses.

But what about the food you eat?

This hour we talk about the role of the livestock industry on putting carbon into the atmosphere. Are our carnivorous habits contributing to the climate crisis?

Industrial-scale farming and food processing are greater factors in rising obesity numbers in Connecticut and worldwide than individual behavior, scientists say.

Historian Christine Sismondo says that "America, as we know it, was born in a bar."

Taverns were where the Boston Tea Party was planned. They were where court cases were carried out, where land was bought and sold, where immigrants came to congregate.

Over the centuries since, bars have fostered so much social change. And today, they're where we go to meet people, to catch the game, to talk about our problems, to relax.

No one likes a cloudy sky. A cloud on the horizon is seen as a harbinger of doom. We feel like clouds need to have silver linings.

But here's our thesis: Clouds are unfairly maligned.

Consider this: From almost any vantage point (literally -- any vantage point in the universe), clouds are planet Earth's defining characteristic.

They're what changes, what moves. They're what's going on on our pale blue dot.

Right now, the state of Connecticut says restaurants could be allowed to resume indoor service on June 20. But some restaurant owners are pushing for inside dining as soon as this week.

Last week marked the beginning of a phased reopening of Connecticut. Several businesses are permitted to reopen under Phase 1 of Connecticut’s reopening, including restaurants that are able to open for outdoor dining. This hour, we hear how restaurants have fared through the shutdown, and what reopening looks like. 

Connecticut State Parks filled with visitors under sunny skies Sunday after rain showers and clouds began the long Memorial Day weekend the day before. Restaurants across Connecticut welcomed diners outdoors during the first weekend since the state eased some COVID-19 restrictions.

With rain and chilly temperatures, it wasn’t a good day for al fresco dining. But Gov. Ned Lamont announced Saturday the issuance of the first-of-its kind state permit: Mystic Pizza was granted permission to use a state highway right-of-way for outdoor dining.

May 20th was the long-awaited date in Connecticut when the first phase of reopening began after the Coronavirus caused life as we know it to be put on hold. Offices and malls were allowerd to open with precautions; restaurants, museums and zoos could open outdoor areas as well.

Beyond the gleaming office towers overlooking I-95 in Stamford and the pleasure boats that frequent the city’s marinas, thousands of city residents are struggling with hunger, a situation worsened by the pandemic.