A growing number of small farmers are making a mark on central Oregon’s local food scene — despite the region’s challenging agricultural conditions.
In interview with NPR's Here & Now about his new documentary, Wasted! The Story of Food Waste, the chef drives home the enormity of the problem and the importance of changing our perspective.
A visit to Ann Arbor wouldn't be complete without a trip to an eatery that bears the famous name. And the mouthwatering, no-nonsense recipes are designed to entice even novice bakers into the kitchen.
Nation | Food | Environment | Business | ScienceNPR | Oct. 15, 2017 11:10 a.m.
The EPA says farmers can still spray dicamba on their crops next year — with some new restrictions. The weedkiller has been blamed for drifting into fields, damaging millions of acres of crops.
Farmers say exports are a crucial part of their business and they're warily watching as the Trump administration pushes to remake the long-standing trade agreement with Canada and Mexico.
Chef Hugh Acheson's new book contains more than 100 recipes for the workhorse kitchen tool of convenience. He says this old standby "really is a gateway to cooking from scratch again."
When most of us are hungry for lunch, we pick up supplies at the grocery store or stop by the nearby cafe with the best lunch specials. Nick Spero? He heads into the wilderness.
A nation's flag can help define its identity. But only one seems to intricately link the history and character of a people to their homeland's fare.
Food is central to culture, but museums often overlook it. So for their grand reopening, the Smithsonian's Asian art museums are giving center stage to cuisine from across Earth's largest continent.