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This Chef Loves Her 'Pig,' From Nose To Tail

April Bloomfield says she loves the smell of frying liver, the taste of a good thick steak shared with friends, and the crunch of a crispy fried pig's ear. Her new cookbook is a paean to meat — and from snout to tail, every part of the animal appears on her dinner table.
NPR

How The Taste Of Tomatoes Went Bad (And Kept On Going)

Scientists have discovered that the gene that makes tomatoes uniformly ripe and red also makes them less tasty. But it's going to take consumer education and a willingness to pay more before the industry makes a change.
NPR

Marcus Samuelsson: On Becoming A Top Chef

The James Beard award-winning chef was the youngest ever to receive a three-star review from The New York Times. His new memoir, Yes, Chef, explains what it takes to be a master chef — and describes his journey from Ethiopia to Sweden to some of America's finest restaurants.
NPR

Unlike Chicken And Pork, Beef Still Begins With Small Family Ranches

The beef industry is shaped like a bottle: It starts at the bottom with 750,000 small ranches and ends with just four meatpacking plants processing about 82 percent of the beef we eat.
NPR

Why There's Less Red Meat On Many American Plates

Some 39 percent of Americans polled in a recent survey said they eat less meat now than they did three years ago. Health experts say that's a sign that Americans' attitudes about consuming meat are changing.
NPR

Just What Your Summer Beer Needed, Frozen Foam

A Japanese beer foaming machine aims to keep beer cold for up to 30 minutes without watering it down. Unfortunately, it won't be available at your next happy hour, unless you're at a selected bar in Japan.

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