NPR's David Greene talks to food writer and human rights campaigner Yasmin Khan about her latest cookbook, and the travels that inspired a collection of Palestinian recipes.
The restaurant business can be tough on your mental health, and has led some chefs to suicide. Chef Patrick Mulvaney is helping Sacramento kitchen workers learn the warning signs and ask for help.
Vegetable-based dishes may be better for the Earth but don't always sound seductive on menus. Marketers, researchers and food chains think they know how to get meat lovers to make the swap more often.
Some farmers say they're buying a popular new soybean seed partly because they're afraid of crop damage from herbicide drift. A new lawsuit claims the seed maker is violating antitrust laws.
Bad food on top of a bad workday is ... bad. So some co-workers have created a bright spot — a good meal. And while the food is yummy, the care that goes into making a homemade lunch is even better.
The expanded program includes more types of containers and benefits from a cleaner mix of recyclable materials, which is easier to sell than the mishmash of waste that ends up in curbside bins.
For serious fans, it's not just bragging rights on the line: Waistlines are too. Research suggests whether our team wins or loses can alter how we enjoy food, and how much we eat, even the day after.
Testing by Consumer Reports found "concerning levels" of cadmium, arsenic and lead in 21 samples of apple and other juices. But the FDA has yet to issue a guideline on arsenic limits in juice.