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How To Clean Up Fish Farms And Raise More Seafood At The Same Time

Coastal fish farms are a major source of the seafood we eat, but all the fish waste they generate takes a toll on the environment. So a researcher in Canada is trying to clean up fish farms by creating an ecosystem where fish waste gets taken up by other valuable seafood commodities, like shellfish and kelp.
NPR

Feeling A Little Blue May Mask Our Ability To Taste Fat

Temporary, strong emotions, when we're already feeling down, can significantly reduce our ability to perceive the fat in our food, researchers say. It's the latest finding to show how strong emotions can confuse our sense of taste.
NPR

Vilsack: Farmers Must Respond To Rising Temperatures

Farmers, foresters, and ranchers need to respond now to the impact of climate change on their businesses, says Agriculture Secretary Tom Vilsack. "You're going to see crops produced in one area no longer able to be produced, unless we mitigate and adapt now," he says.
NPR

Amazon's Grocery Delivery: A Trojan Horse To Get In Your Door

Yes, the Web is littered with the corpses of failed online grocers. But AmazonFresh doesn't have to be a cash cow for the retail giant, because Amazon can also drop off books with your bananas. And for consumers, it could mean convenience, no minimum fees, pre-dawn drop-off and maybe even delivery of local, artisanal goods.
NPR

Amazon Faces Tough Sell As Online Grocer

With Amazon reportedly moving into the online grocery delivery arena, Audie Cornish speaks with industry analyst Bill Bishop of the consulting group Brick Meets Click, about what the online giant stands to gain or lose with its latest foray.
NPR

Keeping Hepatitis A Out Of Frozen Berries Starts At The Farm

Consumers don't have good tools for getting the hepatitis A out of frozen berries, aside from cooking them. Good hygiene by pickers and processors remains the best protection.
NPR

Let Them Eat Wood! (If It's Turned Into Starch)

A scientist has developed a technology to turn the cellulose in nonfood plants like trees and grasses into edible starch. Sounds zany, but guess what? Cellulose products are already commonly used as food additives in hundreds of processed and fast food items.

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