Serving an entire fruit pie in the park can be a little messy. So forget the plates and forks and bake up a few hand pies instead. Baker Kim Boyce sells these picnic-friendly turnovers, filled with summer plums, peaches and berries, every day in her Portland, Ore., bakery.
This week, the first lab-grown meat was cooked and eaten. The scientific experiment cost more than $300,000 — a bit more than a Big Mac. Guest host Celeste Headlee speaks with food futurologist Morgaine Gaye about what food of the future may be.
Tyson Foods said it will stop using the controversial drug, which fattens cattle, because of potential animal welfare issues. But many in the beef industry say the company is just interested in boosting exports to countries like China and the European Union, where growth-promoting drugs for meat production are banned.
The mushy pile of seeds, skins and stems left over after grapes are pressed used to be one of winemaking's biggest sustainability problems. But instead of heading to the dump, these days, some grape pomace is being reborn in a host of ways, including a nutrient-packed flour substitute.
Picking berries is hard, sometimes backbreaking work. But consumers rarely consider the physical labor required to deliver them fresh fruits and vegetables. In a new book, a medical anthropologist argues that farmworkers deserve better health care.
An ecologist wondered if Hawaiian menus might help explain what happened to Hawaii's sea turtle population. But the menus revealed another marine tragedy: that local fish numbers had dropped to about a tenth of what they once were.
Hungry bugs and warmer temperatures mean pine trees aren't producing as many seeds as they once did, driving up the cost of Italian pine nuts to $120 per pound in some cases. Cookbook author Julia della Croce found a colorful — and delicious — alternative in pistachios.
If you're suddenly the proud owner of 25 pounds of pork or chicken, your freezer may feel the hurt. So marketers at the Cornell Cooperative Extension in Ithaca, N.Y., are piloting a community meat locker where consumers can store large quantities of meat purchased through meat shares.
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