From mayonnaise myth-busters to a ketchup jar that never jams, the grill pit is a hot bed of scientific research. Ira and Flora talk with food safety specialist Angela Fraser talks safe picnic protocol; MIT's Kripa Varanasi explains his "LiquiGlide" condiment container; and fermentation expert Bob Hutkins of University of Nebraska salutes the pickle.
Many of the hungry and homeless depend on meals served by nonprofit groups in parks and other outdoor areas around the city. But new laws would force those groups to close down or continue serving meals only in indoor spaces.
The Chinese women's Olympic volleyball coach blamed his team's recent losses on their lack of access to safe meat while on the road. A lot of meat that's served in China is tainted with a chemical that's also considered a performance-enhancing drug.
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