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NPR

When The Microbes Are Happy, The Brewer Is Happy

Yeast are demanding little critters. To make good-tasting beer, brewers have to pamper them like pedigreed pets. A new report says it's all about the microbiology. Brewers say they use science to keep their charges happy.
NPR

Chinese New Year: Dumplings, Rice Cakes And Long Life

Eating foods that symbolize wealth, longevity and fertility is key to the Chinese New Year, which begins this year with a New Year's Eve feast on Feb. 9. And, lucky for us, the northern Chinese tradition of making dumplings late at night has spread throughout the world.
NPR

Fried Chicken And Sweet Tea: Recipe For A Stroke

Why do people in the South face a higher stroke risk? Classic fried and sweet Southern fare may have a lot to do with it, according to research that sliced and diced regional eating habits.
WAMU 88.5

Meet The Man Behind The 'Nutrition Facts' Label

In 1992, graphic designer Burkey Belser was asked to jazz up a new label that would go on every packaged food item in the United States.

NPR

Chain Restaurants Boost Sales With Lower-Calorie Foods

Who says healthy doesn't sell? McDonald's, Panera Bread and other restaurant chains that offered more lower-calorie food choices saw a 9 percent jump in food and beverage sales from 2006 to 2011, a new report finds. Restaurants without these options saw sales drop.
NPR

Why Lebanese Love Their Raw Kibbeh

Kibbeh nayeh is a beloved Lebanese dish made with raw meat. A salmonella outbreak put kibbeh in the news last week — which is a shame, says writer Maureen Abood, because for many Lebanese, kibbeh nayeh means festival and family.
NPR

Stone Age Stew? Soup Making May Be Older Than We'd Thought

There's nothing better on a cold day than a warm bowl of soup. But when did our ancestors first brew up this tasty broth? New archaeological evidence suggests that soup making could be tens of thousands of years old.

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