Self-described "fermentation revivalist" Sandor Katz says "the creative space" between fresh and rotten is the root of most of humanity's prized delicacies. His new book, The Art of Fermentation, explores the ancient culinary art form.
A meal in a Tripoli restaurant prompts questions about how to cook camel and its history as a food. Camel meat has long been a staple in the Middle East, Pakistan, and North and East Africa, and it's catching on in some parts of the U.S.
Midwestern farmers experiencing unusually good yields are OK with losing some farm bill subsidies as Congress negotiates changes this year. But some of their Southern counterparts are arguing against it.
Wisconsin Gov. Scott Walker is reaching across the aisle to Democrats with bratwurst and beer tonight, but who's biting? A few pols have already bowed out, despite the three brands of brats and several local beers on offer.
Christopher Columbus and other explorers brought red peppers from the New World back to Europe, where they spread across the globe, each culture adapting a pepper paste or sauce to their taste. Harissa is North Africa's contribution.
People like using the honor till at farm stands because being trusted feels good. Still, it's not universal. Even if most people do the right thing, eventually someone's going to take all the money, researchers warn.
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