Tough economic times have changed what's for dinner, and not just on the family table. Washington Post food critic Tom Sietsema says that even the finest restaurants serving up comfort foods. He speaks with host Michel Martin about this and other trends in fall dining.
Because we had better food, our brains grew bigger than those of our primate cousins, scientists say. Early humans cooked, which makes meat and veggies more digestible and nutrients more available to the body. Plus, there was all that chatting and chewing around the campfire.
Incomes have dropped nearly 50 percent in Greece, but food prices are at record highs. Now the Greek government is encouraging retailers to discount nonperishable food that's past its sell-by date. And it's not going over well.
Newly released death reports and a lawsuit against Monster Energy raise more questions and public scrutiny on the risks of drinking the high levels of caffeine found in supersized energy drinks, especially in teens.
A South African entrepreneur has found a way to make food out of flies for farm-raised chicken and salmon. He says fly meal can replace fish meal for aquaculture and some livestock, and help conserve wild fisheries that are now being depleted in the race to find enough protein for the planet.
It's important for kids to eat a variety of fruits and vegetables, America's pediatricians say, but there are fewer pesticides and a potentially lower risk of exposure to drug-resistant bacteria in organic produce, if you can afford it.
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