"NPR" news and stories

Cheer up, Linus: if you lived in Ukraine, you'd be glad the Great Pumpkin never showed up.

That's because, according to NPR, for centuries women in the former Soviet republic have used pumpkins to send a not-so-subtle message to would-be fiancés: essentially, "no."

A man would visit the home of a woman he wanted to marry. If the woman said yes, the family would break out the vodka. If her answer was no, "the poor guy was silently handed a pumpkin" and turned away.

Really, it's this image of youthful romance being dashed without a word, only the hand-off of an unwieldy gourd, that makes the whole thing sort of priceless. No apologies, no awkward explanations: just take your pumpkin and go home.

We've talked before about meals that require minimal cooking to go from kitchen to table. How about a couple of dishes that only require a bit of chopping and a single pot of boiling water for the pasta? The first recipe comes from Nigella Lawson. She appeared on NPR's morning edition last week, and offered up a no-cook pasta sauce that marinates sliced mushrooms in a vinaigrette of lemon juice, olive oil, garlic and thyme until they wilt. Then she tosses them with just-cooked linguine, some grated parmesan cheese and chopped parsley for an easy meal. You can get the recipe on the NPR website, but I recommend listening to the segment as well, as Nigella is always so nice to listen to.

The second no-cook recipe is my take on a recipe I've seen all over this summer. It's so easy that there's hardly even an actual recipe to share at all. Chop up two big summer tomatoes (it's really gorgeous if you use a combination of red and yellow tomatoes). Drizzle the tomatoes with olive oil and add a pinch of salt and a couple of grinds of black pepper. Stir it up and push it to the back of the counter for half an hour. In the mean time, put a large pot of water on to boil. When the water is boiling, add some salt and pasta (any kind you like, I'm a fan of cappellini). While the pasta cooks, chop some basil and pull a ball of mozzarella cheese apart into shreds. Add the cheese and basil to the tomatoes. When the pasta is done, loosely drain it and add it to the tomato bowl. Toss and eat. The heat of the pasta melts the cheese a bit and gives the sauce a creamy, blushing color. It is so delicious.

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There are so many things to consider when deciding what food products to purchase that it sometimes overwhelms me. However, some decisions are just too important to ignore - whether or not to use palm oil products is one of them.

According to Wikipedia, palm oil has surpassed soybean oil to become the most widely used vegetable oil in the world. Palm oil is used as a cooking oil, it is found in many processed foods, and it is used in cleaning products, makeup, and even as feedstock for biofuel. The American Palm Oil Council tells us that palm oil is "packed with nutrients that contribute to your daily energy needs. Palm oil provides a valuable source of beta carotene and vitamin E."

On a recent NPR segment of Make Me Care, Rolf Skar, a senior forest campaigner with Greenpeace, reminds us that despite any potential benefits of palm oil, we should think twice before making it our oil of choice. Why?

• According to Skar, clearing out the tropical forests of Indonesia to make palm oil is fueling "the fastest and the worst deforestation rate in the history of humankind."
• The clearing and burning of forests for more and more palm oil facilities releases massive amounts of greenhouse gases. This has helped push Indonesia to become the world's number three emitter of greenhouse gases (the US and China are number one and two).
• Skar also says that as much as 80 percent of the land-clearing in Indonesia is illegal. He states that this leads to shady production facilities and human rights abuses.
• Orangutans and Sumatran white tigers are facing extinction due in part to palm oil production.

No one can make someone else care about something, but Skar sure did a good job convincing me.

Everyone loves to taste and smell and experience food. And rightly so; it can be a very visceral experience. But to me, it's just as enjoyable to hear about food. To hear someone describe a great meal can be almost as satisfying as eating it myself (with none of the calories). I love discovering different words and terms and metaphors to describe my food. I love hearing beer described as "woody" or "nutty" or "golden." And I love the actual sounds that food makes when you play with it - crackling, bubbling, snapping.

Hence, why I get so much of my food information from public radio. Sure, there are better sources - but it's the way I like to get my food news: in words and phrases as gorgeous and robust as the dishes they describe. If you squeeze your eyes shut and listen to cooks speak about their latest creations, it's quite lovely and relaxing.

Obviously, nothing beats sitting down at a restaurant with a great plate of food in front of you. But if I'm lying in bed on Sunday afternoon, I'll take a plate of public radio, thanks, soup on the side. And then I'll get full on seconds.

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Leave it to The Simpsons to accurately predict the future. Remember the episode where Homer and Bart suck the grease from Springfield Elementary's cafeteria to try and turn a profit, but the vacuum explodes and the kids wind up playing "snowball fight" with grease balls?

Well, that scene is now a reality. Okay, not the part about the grease fight - but pretty much everything else.

As the demand for biofuel rises, thieves making to look a quick buck are stealing the "yellow grease" leftover from restaurants that cook their food in veggie fat. Like Homer Simpson, they suck up the substance with vacuums, and can get a few thousand dollars from about 5,000 gallons (grease has shot up to 32 cents a pound).

It's not a job for the dainty thieves: Christian Science Monitor writer Ben Arnoldy describes the smell of a grease rendering plant as "like a combination between a fast food restaurant and a butcher shop, where maybe the meat's gone bad."

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