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.
One of the nation's largest herb producers once relied heavily on undocumented labor, but has learned some hard lessons since an immigration crackdown. He says transitioning to a legal workforce was well worth it, but that navigating a cumbersome foreign worker program has been challenging.
Boiling up a pot of kale or collard greens can be tasty, but it also strips out a lot of the vitamins that make these vegetables so nutritious. Southern chefs have long known how to salvage the leftover liquid. They drink it as a tonic, use it as a soup base or create incredible entrees.
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