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Yesterday โ€” October 19th 2018NPR Food

VIDEO: Watch The Sea Forager Sustainably Harvest The Ocean's Bounty

By Maia Stern
Kirk Lombard forages from the sea in Northern California.

In sun, sea and sand, Kirk Lombard teaches people how to responsibly fish and forage for dinner along the Northern California coast.

(Image credit: NPR)

  • October 19th 2018 at 16:30
Before yesterdayNPR Food

Bye-Bye, Beer? Brewers Say They've Got A Plan On Climate Change

By Alastair Bland
The barley used to make beer as we know it may take a hit under climate change, but growers say they are already preparing by planting it farther north in colder locations.

A scientific paper published this week predicts climate change will send beer prices skyrocketing and drastically reduce the barley crop. It got tons of media attention. But is beer really doomed?

(Image credit: Dean Hutton/Bloomberg via Getty Images)

  • October 18th 2018 at 14:02

Not Just For Cows Anymore: New Cottonseed Is Safe For People To Eat

By Dan Charles
Cottonseed is full of protein but toxic to humans and most animals. The U.S. Department of Agriculture this week approved a genetically engineered cotton with edible seeds. They could eventually feed chickens, fish — or even people.

Cottonseed is full of protein but toxic to humans and most animals. The USDA has approved a genetically engineered cotton with edible seeds. They could eventually feed chickens, fish — or even people.

(Image credit: Courtesy of Lacey Roberts/Texas A&M University)

  • October 17th 2018 at 22:38

Scotland's $2 Billion Salmon Industry Is Thriving โ€” But At What Cost?

By Eileen Guo
A worker heads out to hand-feed fish at a Scottish salmon farm, a method that is unusual among fish farms.

The growth of the country's farmed salmon sector has reached such a critical point that, if not addressed, may cause "irrecoverable damage to the environment," a government report says.

(Image credit: Eileen Guo for NPR)

  • October 17th 2018 at 14:02

Beer Prices Could Double Because Of Climate Change, Study Says

By Bill Chappell
The cost of a pint of beer could rise sharply in the U.S. and other countries because of increased risks from heat and drought, according to a new study that looks at climate change

The price of a six-pack in the U.S. could rise by $1 to $8 because of drought and heat. As one of the researchers says, it's "another way climate change will suck."

(Image credit: Peter Nicholls/Reuters)

  • October 16th 2018 at 18:17

Have You Made Or Tasted Mama Stamberg's Cranberry Relish? Tell Us About It

It

NPR's annual Thanksgiving recitation of the recipe for Mama Stamberg's cranberry relish is coming up, and we need your help.

(Image credit: Raquel Zaldivar/NPR)

  • October 16th 2018 at 17:01

Coffee Rust Threatens Latin American Crop; 150 Years Ago, It Wiped Out An Empire

By Jeff Koehler
Leaves infected with coffee rust on Finca El Valle, outside Antigua, Guatemala.

The fungus, which has no cure, is destroying harvests in Latin America. In the 1800s, it devastated Sri Lanka's powerhouse coffee industry. And scientists say it's only a question of time.

(Image credit: Jeff Koehler for NPR)

  • October 16th 2018 at 14:02

Will Americans Embrace A Zeal For Eel? This Maine Entrepreneur Hopes So

By Fred Bever
Sam Richman, owner-chef of Sammy

Most catches are exported to unagi-loving Asian nations, which pay up to thousands of dollars per pound. But one woman is raising and marketing eels for U.S. buyers: "Why not keep that value at home?"

(Image credit: Keith Shortall/Maine Public Radio)

  • October 15th 2018 at 14:02

Pet-Friendly Bars Can Now Serve Dog-Friendly Beer

Megan and Steve Long's beer for dogs is alcohol-free. They started making it for their own Rottweiler, thinking it would help with digestion. They sell it to more than 20 bars and restaurants.

  • October 15th 2018 at 12:41

Good News For 'Green' Brews: Consumers Say They'll Pay More For Sustainable Beer

By Rachel D. Cohen
Allagash employees Salim Raal, left, and Brendan McKay stack bottles of Golden Brett, a limited release beer fermented with a house strain of Brettanomyces yeast. The Maine brewery recently installed solar panels as part of its sustainability initiatives.

More than 1,000 U.S. beer drinkers surveyed say they would pay about $1.30 more for a six-pack of beer if it was produced at a brewery that invests in water conservation or solar power.

(Image credit: Derek Davis/Portland Press Herald via Getty Images)

  • October 13th 2018 at 15:00

Sommelier Cheating Scandal Leaves Bitter Taste In The Wine World

By Ted Robbins

Someone apparently revealed secrets about the test for aspiring Master Sommeliers. Organizers can't tell who got the unfair edge, so they dumped results for 23 applicants.

  • October 13th 2018 at 05:43

Sommelier Scandal: A Tale Of Cheating And Really, Really Good Wine

There's controversy in the world of wine as 23 new Master Sommeliers have had their certification revoked after a cheating scandal. Mary Louise Kelley talks to The Wine Bible's author, Karen MacNeil.

  • October 13th 2018 at 00:52

Canada's Wild Salmon Caravan Connects Future Of Fish And Indigenous People

By Anna Kusmer
Vancouver activist and community food developer Ian Marcuse rides a bike outfitted like a spawning salmon created by artist Tamara Unroe.

Warming oceans and development threaten the West Coast's wild salmon. So activists started a traveling celebration to draw attention to the plight of the sockeye in Canada's Fraser River.

(Image credit: Murray Bush/Wild Salmon Caravan 2018)

  • October 12th 2018 at 14:02

New Swedish Museum Spotlights World's Most Disgusting Foods

Foods like fermented soybeans, monkey brains and maggots. Museum founder Samuel West told The Washington Post that he wants people to realize that disgust is always in the eye of the beholder.

  • October 11th 2018 at 13:03

Oysters On The Half Shell Are Actually Saving New York's Eroding Harbor

By Andrea Strong
The shells are trucked over to Brooklyn

More than 70 New York City restaurants are pouring their discarded shells into the Billion Oyster Project, through which students recycle and transform them into healthy reefs in once-toxic waters.

(Image credit: Courtesy of Agata Poniatowski)

  • October 10th 2018 at 14:02

Despite A Ban, Arkansas Farmers Are Still Spraying Controversial Weedkiller

By Dan Charles
These soybeans were damaged in 2017 by dicamba, a popular weedkiller that

Many farmers are defying efforts by regulators to strictly limit the use of dicamba, a popular weedkiller that's prone to drifting into neighboring fields.

(Image credit: Dan Charles/NPR)

  • October 9th 2018 at 10:53

How A 19th Century Chemist Took On The Food Industry With A Grisly Experiment

By Ari Shapiro
Harvey Washington Wiley was instrumental in bringing about regulations to boost sanitation and decrease food adulteration.

Deborah Blum's book, The Poison Squad, tells how Harvey Washington Wiley and his band of chemists crusaded to remove toxins, such as arsenic and borax, from food. How? By testing them on volunteers.

(Image credit: Historical/Corbis via Getty Images)

  • October 8th 2018 at 22:21

Ancient Maya: Astronomers, Farmers ... And Salt Entrepreneurs?

By Rachel D. Cohen
Ancient Maya ruins at Tikal in northern Guatemala, near the border with Belize. Researcher Heather McKillop explains that Maya sites like Tikal could have been popular marketplaces to trade salt and other commodities.

Evidence from a site in Belize shows the Maya not only had large-scale salt-producing operations along the coast, they were also using salt to preserve fish for their extensive trade networks.

(Image credit: David DUCOIN/Gamma-Rapho/Getty Images)

  • October 8th 2018 at 21:00

From The Front Lines Of NAFTA, More Relief Than Rejoicing

By Camila Domonoske
Kevin Scott, a South Dakota farmer and secretary of the American Soybean Association, welcomed the deal to replace NAFTA because it preserved the market access established under the previous agreement.

The new deal to replace NAFTA includes modernizations and improvements. But the biggest benefit, for many sectors, is simply that there is a deal — reducing the uncertainty of previous months.

(Image credit: Courtesy of Jannell Scott)

  • October 8th 2018 at 11:00

How Fruit Became So Sugary

NPR's Lulu Garcia-Navarro talks with food journalist Frederick Kaufman about how humans have bred fruit to be more sugary.

  • October 7th 2018 at 14:07
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