With only about 1,000 full-blooded Hawaiians left in the world, preserving native island culture is a huge challenge. One way to do this: teach students and other island residents the ancient art of making poi, a dish that's been feeding native Hawaiians for centuries.
Washington Post food editor Joe Yonan took a bit of a professional risk this week by publicly declaring his vegetarianism. He's not alone: Many Americans say they've cut back on meat in recent years, and like Yonan, they cite health as a primary concern.
Girdles and hormone therapy for grapes? California farmers go to great lengths to plump and firm up grapes as much as possible. But don't worry: None of these techniques hurt the grapes or those that love them.
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.
Fasting has always been part of the world's religious practices. Now it's at the center of a popular new diet. The British physician who developed the two-day-a-week fasting plan says it not only spurs weight loss, but it can reduce the risk of disease. Diane and her guest discuss the benefits of fasting.
Some have proposed a culinary approach to the millions of locusts that made their way from Egypt to Israel this week: Eat 'em up. Plenty of world cuisines can offer inspiration, but there's a catch: Rabbis don't agree locusts are kosher.
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