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Before yesterdayNPR Food

America Will Import More Sugar This Year Than It Has In 4 Decades

By Dan Charles
America

America's supply of sugar is shrinking because of a poor sugar beet harvest in the northern Midwest. As a result, the U.S. will import more sugar this fiscal year than it has in almost 40 years.

(Image credit: Amarin Jitnathum/EyeEm/Getty Images)

  • December 11th 2019 at 12:01

How One Small Bag Of Food On A Giant Sculpture Tells A Million Immigrant Tales

By Nina Martyris
The 20-foot-tall bronze sculpture of a boat loaded with refugees and migrants is the work of Canadian sculptor Timothy Schmalz. Its bread-and-fruit motif encapsulates how food is interlocked with the history of human migration.

The theme of the work in the Vatican's St. Peter's Square is welcoming strangers. "The bag is a metaphor for nourishment ... the idea of bringing something to the table," says artist Timothy Schmalz.

(Image credit: Grzegorz Galazka/Mondadori Portfolio via Getty Images)

  • December 10th 2019 at 16:19

Candy Canals: Architects Craft Gingerbread Replica Of Venice

By Sophia Alvarez Boyd
A sweet view along one of the many canals of Venice, which in this case are filled with blue jellybeans.

A competition brought hundreds of architects, designers and engineers together to build a mini version of the Italian city out of Snickers, Mars bars, Jellybeans, cereal, gummy bears and more.

(Image credit: Pradipta Banerjee /Courtesy of David M. Schwarz Architects )

  • December 8th 2019 at 13:49

When Miami Temps Plunge Below 60, It's Time For Hot Churros

By Greg Allen
At La Palma Calle Ocho in Miami, the churros are pulled hot from a fryer, placed into brown paper bags and drenched in granulated sugar.

"Chilly" by Miami standards isn't really all that cold. But any sign of sweater weather is enough to get the long lines forming for fried sticks of dough dipped in thick hot chocolate.

(Image credit: Greg Allen/NPR)

  • December 5th 2019 at 17:14

Delivery Only: The Rise Of Restaurants With No Diners As Apps Take Orders

By Shannon Bond
DoorDash

Restaurants without diners are popping up all over the place. "Ghost kitchens" and menus that exist solely in smartphone apps such as DoorDash and Uber Eats seek to feed diners' appetite for delivery.

(Image credit: Shannon Bond/NPR)

  • December 5th 2019 at 11:01

Raiders Of The Lost Crops: Scientists Race Against Time To Save Genetic Diversity

By Maria Godoy
Members of the Crop Wild Relatives project from the Crop Trust joined their research partners in Nepal on an expedition to collect wild relatives of rice, okra and eggplant in October 2017. Hannes Dempewolf of the Crop Trust says the elephants kept the researchers high enough off the ground that they didn

Elephants, snakes and crocodiles? Researchers around the globe faced risky situations to gather wild relatives of key foods. That genetic pool could be vital to helping crops adapt to climate change.

(Image credit: L.M. Salazar/Crop Trust)

  • December 3rd 2019 at 11:05

'Cosmic Crisp': Researchers Develop A New Apple

There's a new apple called the Cosmic Crisp. Kate Evans is one of the Washington State University researchers who helped develop it.

  • December 1st 2019 at 23:03

'Immigrant Food' Restaurant, Trump's New Neighbor

NPR's Don Gonyea speaks with the co-owners of Immigrant Food, Chef Enrique Limardo and Peter Schechter, about their new restaurant, which is located one block from the White House in Washington, D.C.

  • December 1st 2019 at 23:03

MIT's Breakthrough In Propulsion Of Intra-Intestinal Micro-Muscular Agglomerations

By Lulu Garcia-Navarro

MIT students Phoebe Li and Amber VanHemel broke the World Record for longest the hot dog toss (and catch). Hear how the sausage got made from NPR's Lulu Garcia-Navarro.

  • December 1st 2019 at 14:00

Chew On This: Farmers Are Using Food Waste To Make Electricity

By Allison Aubrey
Peter Melnik, a fourth-generation dairy farmer, owns Bar-Way Farm, Inc. in Deerfield, Mass. He has an anaerobic digester on his farm that converts food waste into renewable energy.

Dairy farmers in Massachusetts are using food waste to create renewable energy. Each farm produces enough to power about 1,500 homes. This helps prevent the release of methane, a greenhouse gas.

(Image credit: Allison Aubrey/NPR)

  • November 30th 2019 at 14:42

'Food Pharmacies' In Clinics: When The Diagnosis Is Chronic Hunger

By Blake Farmer
If you don

It's hard to manage chronic conditions without a steady source of healthy food. That's why health care providers are setting up food pantries — right inside hospitals and clinics.

(Image credit: mixetto/Getty Images)

  • November 28th 2019 at 11:09

'Last Call' Goes Behind The Scenes At Bars, Giving A Glimpse Of Post-Shift Rituals

By Ari Shapiro
Chad Spangler, co-owner and bartender at Service Bar in Washington, D.C., serves up one of his favorite fall drinks on the menu called The Golden Apple. It

Last Call, a new book by author Brad Thomas Parsons, examines the rituals behind closing time at dozens of bars around the country. Parsons asks bartenders what their final drink would be.

(Image credit: Ari Shapiro/NPR)

  • November 28th 2019 at 00:29

That Year I Cooked Spaghetti Omelets In Benin For Thanksgiving

By Abby Reilly
tk

The Peace Corps volunteer thought she would miss her family and the traditional holiday fixings. But she found new reasons to be thankful during her time in the West African nation of Benin.

(Image credit: Jean Kiatti)

  • November 27th 2019 at 19:28

Who Doesn't Like Sweet Potatoes? This Kenyan Researcher, For One

By Esther Ngumbi
Joy Ho/NPR

True confession: I will not eat sweet potatoes on Thanksgiving. Or any other time of the year. It all has to do with my Kenyan childhood.

(Image credit: Joy Ho/NPR)

  • November 27th 2019 at 17:18

Grocery Delivery Services May Rescue Thanksgiving Dinner

By Alina Selyukh

If you've ever run to the store right before Thanksgiving, you know it can be stressful. In recent years, more Americans have relied on the Internet to save them with last-minute grocery deliveries.

  • November 27th 2019 at 11:09

PHOTOS: How Families Eat In The Arctic: From An $18 Box Of Cookies To Polar Bear Stew

By Isabella Gomez Sarmiento
Carrying her baby in a pouch on her back, Susan Enoogoo, 39, hunts for ringed seal on the sea ice near Arctic Bay, Nunavut. Inuit mothers often carry their baby when hunting. If a seal surfaces, Enoogoo tries to snag it with the hook she

In the Canadian Arctic, food that's shipped in can be costly. People still hunt as their ancestors did — for seal, polar bear and narwhal.

(Image credit: Acacia Johnson for NPR)

  • November 26th 2019 at 17:28

After WWII, Mutton Fell Out Of Favor In The U.S. Can It Make A Comeback?

By Lisa Fogarty
A flock of Texel-Dorset sheep gather near a hay trough in a Hudson River Valley barn in Medusa, N.Y. Millennials and more experimental diners might be open to eating mutton.

Once the stuff of high-end cuisine, mutton consumption tanked thanks to competition from the cattle industry and GIs fed up with rations. Fans say it's time to re-embrace this underappreciated meat.

(Image credit: Robert Nickelsberg/Getty Images)

  • November 26th 2019 at 16:35

Family Shares Their Oaxacan Tradition Of Giving Thanks In New Cookbook

By Mandalit del Barco
Fernando, Paulina and Bricia Lopez run Guelaguetza, the family

Thanksgiving might be the most Oaxacan holiday in the U.S.; Guelaguetza, the name of the Lopez family's award-winning Los Angeles restaurant, is a Zapotec word meaning "to give and receive."

(Image credit: Mandalit del Barco/NPR)

  • November 24th 2019 at 23:23

Rachael Ray At 50: 'Eat Your Spaghetti!'

By Lulu Garcia-Navarro
Television chef Rachael Ray celebrates a milestone with a new book, Rachael Ray 50, that

The television chef celebrates a milestone with a new book, Rachael Ray 50, that's part cookbook and part memoir. She says she wanted to show that women older than 50 can still be relevant in America.

(Image credit: Food Network)

  • November 24th 2019 at 14:04

Antarctic Research Takes The Cake In These Science-Inspired Confections

By Emily Vaughn
Rose McAdoo makes cakes based on research performed by her colleagues at Antarctica

A former sous chef at Antarctica's McMurdo Station is making cakes inspired by her colleagues' research projects. She says cake can be a gateway to conversations people might otherwise shy away from.

(Image credit: Courtesy of Rose McAdoo)

  • November 22nd 2019 at 13:00
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