Food

University of Arkansas psychologist Grant Shields talks with Todd Price about why stress changes our food choices, how comfort eating works in the short term, and what his lab is uncovering about self-regulation.

On today's show, we hear that the Fayetteville Public Library is hosting a photo exhibit and film screening commemorating the Vietnam War. We also learn that some Fayetteville parents are concerned about a cell tower on school grounds. Plus, exploring the science behind stress eating.

University of Arkansas director of football nutrition Brooks Gilliland talks with Flavors of Northwest Arkansas host John Engelman about meal planning, hydration and keeping Razorback athletes fueled through the season.

Tim Walsh, executive chef for University of Arkansas Athletics, talks with Flavors of Northwest Arkansas host John Engelman about managing meals for 13 sports, working with local farms and hydroponic gardens, and staying ready when plans change.

On today's show, we learn that a Lincoln High School teacher is being recognized for her efforts. We also hear about some new public art popping up in Bentonville. Plus, a roundup of the news from the Arkansas River Valley.

Arsaga's, a local Fayetteville coffee shop franchise and roastery since 1992, closes the doors to its full-service restaurant, Arsaga's Mill District, Oct. 19.

Vegemite is an Australian staple, often used on toast with butter or cheese and advertises B-vitamins. But does it taste good?

Two recent studies from the University of Arkansas for Medical Sciences concentrated on food insecurity in Arkansas. One asked residents experiencing food insecurity to document their lives through photographs and words, and the other focused on the availability of foods reflecting cultural preferences.

The University of Arkansas Division of Agriculture Fruit Breeding program recently announced two new varieties of muscadine. The new cultivars, Mighty Fine and Altus, offer consumers different uses and farmers a longer growing season.

Three Instagram creators focus on food, lifestyle content to promote regional exploration and support local restaurants.