Fiber-fortified products are all over the supermarket. But are these foods actually making you healthier? This question turns out to be one of those places where scientists know a lot less than you may think they do.
Colleges are pulling bottled water off campuses as students argue the products hurt the environment and aren't well regulated. But the industry fired back this week with a YouTube video it hopes will sway students to keep buying bottles of water.
Few American chefs take foraging wild foods quite as seriously as Daniel Patterson of Coi restaurant in San Francisco. At any given day, he might be cooking with California clams, lichen, coastal spinach, Monterey Cypress, and angelica root in one dish.
The president of the Humane Society of the United States and the president of the United Egg Producers are an unlikely duo to lobby Congress to approve new rules for egg farmers. But they agree on the need for a law that would allow farmers to keep their chickens in more spacious cages.
In a new cookbook, food writer Elizabeth Andoh tells the story of the cuisine of Japan's Tohoku region, which was hard hit by last year's earthquake, tsunami and nuclear accident. Andoh says it's important to document the region's cuisine now, because traditional dishes often disappear during periods of upheaval.
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