A report from the Natural Resources Defense Council finds that 40 percent of food in the U.S. today goes uneaten. But several grass-roots groups around the country are working to turn food waste into something useful.
In a land of mainly fried and mildly spiced foods, Cedric Fernando is hoping to perk up the Cuban palate by opening the island nation's first Indian restaurant. But he's still got a business back in London, just in case.
Bassem Samaan of Bethlehem, Pa., is on a quest to save rare varieties of figs often growing unnoticed, right under our noses in neighbors' backyards. He's donated some of his finds to a government-backed fruit tree preserve in California.
Nyama choma — grilled meat — is Kenya's answer to barbecue. It's usually goat and always signals a celebration. Grooms-to-be have to slice it properly in front of wedding guests to prove their manhood.
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