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NPR

It's Brown, It's Barrel-Aged, It's ... Gin?

Barrel-aged gin resembles young whisky in color and flavor. It's quickly becoming the new darling of distillers and craft bartenders across the U.S.
NPR

A Burger Joint Pays $15 An Hour. And, Yes, It's Making Money

Fast-casual chain Moo Cluck Moo, in suburban Detroit, pays all of its workers far above the typical wage for a fast-food employee. It's part of its business model.
NPR

Who Made That Flavor? Maybe A Genetically Altered Microbe

Biotech companies are inserting new genes into microorganisms, turning them into tiny factories to produce valuable nutrients and flavors. But many of them don't want to talk about it.
NPR

Is The Food Babe A Fearmonger? Scientists Are Speaking Out

The food system is awash in chemicals and additives. One woman has made a career out of investigating them. But a cadre of critics says she's creating more confusion than clarity about food.
WAMU 88.5

Why D.C. Breweries Say They're Drowning In Red Tape

D.C. brewers say the bureaucracy involved in opening a brewery is harder to see through than a freshly-poured Guinness, and it's affecting their bottom line.

WAMU 88.5

Maryland Lawmakers Line Up Bills On Booze For Next Year

The groundwork is being laid already for a number of bills that will be put forward in Maryland next year, and half a dozen so far from the Montgomery County delegation touch on alcohol.

NPR

Cooking With Wilbur: Recipes From A South Indian Village

If you'd like to try pepper water (it's hot hot hot) or day-old rice (it tastes better than it sounds), we've got the scoop.
NPR

Hey, College Kids: You Really Can Minor In Craft Beer Studies

Paul Smith's College, in upstate New York, is among a handful of higher ed institutions offering coursework in craft beer. Be forewarned: The classes are heavier on the science than the partying.
NPR

Our Ability To Digest Alcohol May Have Been Key To Our Survival

Our primate ancestors could consume alcohol 10 million years ago in the form of fermented fruit, researchers have discovered. The finding suggests that our relationship with alcohol is ancient.
NPR

Shucking Oysters By The Thousands, With A Steady Smile

For 40 years, Maryland's George Hastings has been shucking oysters at festivals and competitions around the U.S. And while the work can be grueling, he says he'll only quit when it stops being fun.

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