Farm Fresh? Natural? Eggs Not Always What They're Cracked Up To Be

NPR |Dec. 23, 2014 8:17 a.m.

Egg cartons these days are often plastered with an array of terms that can confuse and even mislead consumers. Here's an a glossary of carton jargon for the wannabe informed egg buyer.

How Peppermint Tricks Us Into Feeling (Deliciously) Cold

NPR |Dec. 19, 2014 9 a.m.

We have the chemical menthol to thank for the wonderful mouth-feel of peppermint. Scientists now know that menthol tricks the brain because it activates receptors involved with sensing cold.

What The Change In U.S.-Cuba Relations Might Mean For Food

NPR |Dec. 18, 2014 2:47 p.m.

The decision to normalize relations is driving all kinds of speculation about American food companies opening up shop in Cuba. But analysts say: Don't expect to see McDonald's there anytime soon.

Congress To Nutritionists: Don't Talk About The Environment

NPR |Dec. 15, 2014 4:16 a.m.

Should dietary guidelines consider the environmental effects of our food choices? The government-appointed Dietary Guidelines Advisory Committee thinks they should. Congress, however, says no.

Why The White House Wants To Go After Seafood Pirates

NPR |Dec. 11, 2014 2:06 p.m.

Americans eat more seafood than just about anyone, but a big portion of imports are caught illegally. One expert calls this "the single greatest threat to sustainable fisheries in the world today."

Debate: Should We Genetically Modify Food?

NPR |Dec. 10, 2014 1:56 p.m.

Many crops we eat today are the product of genetic modifications that happen in a lab, not in nature. Scientists and consumers are divided how cautious we need to be about these foods.

Why Did Vitamins Disappear From Non-GMO Breakfast Cereal?

NPR |Dec. 05, 2014 12:50 p.m.

When GMO-free cereals landed in supermarkets, some vitamins had mysteriously vanished from them. But these vitamins don't necessarily come from genetically altered organisms.

It's Brown, It's Barrel-Aged, It's ... Gin?

NPR |Dec. 05, 2014 9:31 a.m.

Barrel-aged gin resembles young whisky in color and flavor. It's quickly becoming the new darling of distillers and craft bartenders across the U.S.

Why Would Someone Choose Silence For 17 Years?

NPR |Nov. 21, 2014 6:21 a.m.

For almost three decades, John Francis has been a planetwalker, traveling the globe by foot and sail with a silent message of environmental respect. For 17 of those years he didn't speak a word.

How Can We Find More Time To Be Still?

NPR |Nov. 21, 2014 6:21 a.m.

Pico Iyer says sitting still and reflecting is hard work, but we bring so much more to our experiences and relationships when we make time to think.

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