Boiling maple sap down to maple syrup isn't going away anytime soon, but it's getting some new competition from the humble birch. The tapping of the birch trees is a spring tradition in Latvia, but it's starting to catch on elsewhere.
Washington Post food critic Tom Sietsema travels the country sampling the latest dishes. He gives host Michel Martin a slice of what's in and what's out in the food world, including some unusual experiments "ear to tail" cooking.
It's a good time to brew beer in America. According to beer expert Julia Herz, U.S. brewing isn't just on the upswing, it's on top. "We're now the No. 1 destination for beer, based on diversity and amount of beers," she says. And the industry's fastest growth is in craft breweries.
From rooftop apiaries in Paris to a vegetable-and-chicken farm in Philadelphia, agriculture has come to the city. Urban farmer Mary Seton Corboy and food writer Jennifer Cockrall-King talk about the future of food in the city. Plus, Tama Matsuoka Wong gives tasty tips for eating garden weeds.
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