The Weird, Underappreciated World Of Plastic Packaging

NPR | July 25, 2014 12:51 p.m.

So much of the food we eat these days is encased in plastic. And behind it is a whole lot of research and innovation. We dive into some of the materials that keep food fresh and portable.

Sizing Down Food Waste: What's The Worst Thing To Toss?

NPR | July 17, 2014 4:11 p.m.

Americans throw out a lot of food. And a lot of meat. That means our waste has a bigger impact on the global food supply than vegetarian discards. Why? Blame it on hidden calories.

Captain Ahab's Revenge: Brewing Beer From An Ancient Whale Bone

NPR | July 15, 2014 2:54 p.m.

Yeast scraped from a 35-million-year-old whale fossil is the key ingredient in a "paleo ale" from a Virginia brewery. Like many scientific innovations, the idea came about late one night over a pint.

Alcohol Test: Does Eating Yeast Keep You From Getting Drunk?

NPR | July 15, 2014 11:35 a.m.

When we read about a way to stave off intoxication in Esquire, we were dubious. So we bought a breathylzer, a few IPAs and tested out the kooky theory.

Calorie Counting Machine May Make Dieting Easier In The Future

NPR | July 15, 2014 9:51 a.m.

Tracking the calories in food you eat can be tedious. But a GE scientist is working on a device that fits over your plate and automatically tells you exactly how much energy is in your meal.

Globe-Trotting GMO Bananas Arrive For Their First Test In Iowa

NPR | July 10, 2014 3:53 p.m.

A new banana enhanced with vitamin A is intended to address diet deficiencies in Uganda. But if the past history of "biofortified" crops is prologue, it faces a tough road ahead.

Raw Milk Producers Aim To Regulate Themselves

NPR | July 09, 2014 6:45 a.m.

To create accountability and transparency, some raw milk producers are coming up with guidelines for testing and safety. But federal agencies say all raw milk is still risky to consume.

The Past Is Where It's At For The Future Of Barbecue

NPR | June 30, 2014 9:23 a.m.

The future of good barbecue isn't in new technology, but in the old way of cooking with wood and smoke, says one expert. The science of slow-cooked meat seems to support his argument.

Kandinsky On A Plate: Art-Inspired Salad Just Tastes Better

NPR | June 30, 2014 5:35 a.m.

Would a salad arranged like an abstract painting be more enjoyable and valuable to diners than a typical salad presentation? Psychologists set out to find that out.

A Shocking Fish Tale Surprises Evolutionary Biologists

NPR | June 28, 2014 7:52 a.m.

Passenger pigeons used to be the most abundant bird in North America. But hunters drove them to extinction, and by 1914, only one was left. A century later, that pigeon, named Martha, is on exhibit.

Thanks to our Sponsors:
become a sponsor
Thanks to our Sponsors
become a sponsor