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It's the Friday before Thanksgiving. That means it's time for NPR's Susan Stamberg's traditional recipe that "sounds terrible but tastes terrific" — though her granddaughter begs to differ.
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Jill, Lance and Lulu talk about how to wind up and clean up your gardens and enjoy some gifted free stone plums, apples and crispy snap peas. Alison from…
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Vance Crowe, 32, has a tough assignment: reach out to millennials, many of whom are skeptical of GMOs. Crowe says the company can do a better job of listening to their concerns.
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It took more than a billion years of evolution to yield the biology behind a beer. Here, we bring you a video celebration of the science in a cold one.
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Researchers have found a gene that affects how strongly you experience bitter flavors. And those who aren't as sensitive eat about 200 more servings of vegetables per year.
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Most U.S. poultry is bathed in a little chlorine on the way to your plate. But that treatment is banned in Europe. Now "chlorinated chickens" are a sticking point in a trans-Atlantic trade deal.
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Large-scale hog operations get a bad environmental rap. But when it comes to processing the animals, the industry is a model of efficiency, making use of every last bit in sometimes surprising ways.
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Major food companies have cut trillions of calories, and studies show Americans are consuming fewer calories because of it. But some advocates think companies should do more to improve our diets.
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When healthier school lunch standards went into effect, many worried kids would toss their mandated veggies. But researchers say letting kids pick what they put on their tray can cut down on waste.
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Guess what scientists found lurking inside a common-looking packet of supermarket porcini? Three entirely new species of fungi. That's what happens when you sequence the DNA of your dinner.
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Pabst Brewing Co., with its famous Blue Ribbon, Old Milwaukee and Schlitz labels, is being acquired by Russian brewer Oasis Beverages for an undisclosed sum.
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The peaches we eat today look very little like the first peaches planted. We can thank the Chinese farmers who first domesticated the fruit for kicking off millennia of breeding for perfection.