Soybeans came to the U.S. as a cheap source of oil, and they've never been able to overcome that past. They just don't have the rock star status of corn, even though they're the nation's number two crop.
A coalition of food labor groups says that more than half of food workers continue working even when they're sick because they can't afford to take a day off. That's due to a lack of paid sick days throughout the food chain for people who pick, process, sell, cook and serve food.
Legmi is a traditional Tunisian drink made from date palm sap. If left to ferment, it can transform into an alcoholic beverage. But turning legmi into hooch was trickier that our correspondents imagined.
It turns out it's tough to make food that tastes good at 35,000 feet. The decreased humidity in the cabin dries out your nose, and the increased cabin pressure numbs taste buds. So what's an airline chef to do? Chef Clifton Lyles of Alaska Airlines wants to change the perception of airline food.
While it wouldn't seem like an agricultural authorization bill would have a lot to do with the D.C. area, the one being considered in Congress right now has ramifications both for Chesapeake cleanup and for Food Stamp recipients.
The Tunisian bric is just one of many stuffed pastries eaten daily across the former Ottoman Empire. For centuries, every new civilization, empire, religion, trade route and movement of people added its own twist and claimed a version as their own.
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