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California Cracks Down On Farmers Market Cheaters

Did your local farmer really grow that heirloom apple he just sold you? California wants to know, so it's sending more inspectors out to make sure the produce sold at markets really is local.
NPR

From Kale To Pale Ale, A Love Of Bitter May Be In Your Genes

Researchers have found a gene that affects how strongly you experience bitter flavors. And those who aren't as sensitive eat about 200 more servings of vegetables per year.
NPR

'How To Cook Everything Fast'? Bittman Says Skip The Prep

Rachel Martin talks to food writer Mark Bittman about his new cookbook, "How to Cook Everything Fast," which thumbs its nose at the French tradition of having ingredients prepped before you cook.
NPR

'Human Flesh' Burger Is A Treat To Tempt The Walking Dead

In a stunt to promote the next season of the hit zombie show The Walking Dead, London chefs have concocted a burger inspired by human flesh. They're giving them away Tuesday at a pop-up restaurant.
NPR

Millennial Jews Do An About-Face, Start Keeping Kosher

According to a 2013 Pew Research Center study, nearly a fourth of millennial Jews are keeping kosher. That's almost twice the rate of their baby-boomer parents.
NPR

European Activists Say They Don't Want Any U.S. 'Chlorine Chicken'

Most U.S. poultry is bathed in a little chlorine on the way to your plate. But that treatment is banned in Europe. Now "chlorinated chickens" are a sticking point in a trans-Atlantic trade deal.
NPR

The End Of Summer Means The End Of 'Snowballs' In New Orleans

The snowball is just crushed ice and syrup. Legal battles have been waged over snowball patents and recipes, and locals understand why — it's because the snowball is worth fighting for.
NPR

Sandwich Monday: The Pizza Cake

For this week's Sandwich Monday, we try the Pizza Cake, which is a fancy way of saying "a bunch of pizzas stacked on top of each other."
NPR

Everything But The Squeal: How The Hog Industry Cuts Food Waste

Large-scale hog operations get a bad environmental rap. But when it comes to processing the animals, the industry is a model of efficiency, making use of every last bit in sometimes surprising ways.
NPR

Culinary Diplomacy Takes Texan Chef To The Land Of Grilled Yak

Is food the oldest instrument of diplomacy? The U.S. State Department just sent award-winning chef Tim Byres to Kyrgyzstan, where he ate a sheep's eye and wowed his hosts with Texan spices.

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