Shopping for wild-caught fish can be ethically fraught for sustainability-minded consumers, because some fishing methods can result in large amounts of bycatch: the dolphins, seals and other marine life that can get snared and killed in the process.
Over the past six years, an estimated 130 new apple varieties have hit markets around the globe. And behind every crisp, tasty bite, there's a world of plant breeding — and decades of painful trial and error.
The brewery that makes Dave is donating some of the proceeds to Guide Dogs for the Blind. But buyers who shell out the $2,000 are likely in it for more than the goodwill. There's a lot of hype around Dave.
An estimated 278 people in multiple states have been sickened by an outbreak of antibiotic-resistant salmonella linked to raw chicken. Despite stories suggesting otherwise, USDA says its work on the outbreak hasn't been hampered by the federal government shutdown. CDC is calling back about 30 furloughed staffers to help with its response.
Los Angeles chef Roy Choi helped launch the food truck movement. Now he wants to blend high and low cuisine to combat food deserts. He's challenging the tyranny of junk food in the inner cities, and is pushing other chefs to think about how they can contribute to food justice in their communities.
The majority of the nation's pears grow in the Pacific Northwest, and this year's harvest is predicted to be one of the largest in history. But farmers are facing a shortfall that's been plaguing many agricultural industries: not enough workers to pick the fruit.
Students in a Virginia school system are now eating hamburgers with additives in them, after officials heeded their complaints about the appearance and taste of all-beef burgers it had been serving. The burgers that are now being served include a reported 26 ingredients.
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