A new study says a Mediterranean diet prevents heart disease, thanks in part to the ubiquitous olive oil. We explore what's really inside that dark bottle, what extra virgin really means and why olive oil is so good for you.
One wildlife biologist is tracking the planet's rarest animals, in hopes of understanding why they’re scarce and what it means for all species. We explore his research, and how technology is helping catalog the world's biodiversity.
Kojo and a food historian look back at how food processors have influenced both our palates and our preference for what we eat, and find out how the industry is changing to meet modern taste and dietary demands.
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