food

Tea pickers stand in the scorching sun, hand-plucking the tea leaves for about eight hours a day.

Tea Farmer In India Leads Charge For Organic, Evades The Charge Of Elephants

5:03am February 06, 2018

by Julie McCarthy

In the biggest tea-producing region of India, hazards range from red spider mites to wild elephants. One brave grower faces them head on, all while spurring a movement to grow tea organically.

White House Plan Giving Restaurant Owners More Control Over Tips Under Fire

9:56pm February 05, 2018

by Scott Horsley

Monday is the deadline for Americans to comment on the proposal. The Trump administration reportedly suppressed an analysis that found the plan could cost tipped workers billions of dollars a year.

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PepsiCo's CEO, Indra Nooyi, says her company is designing less crunchy Doritos for women.

National

Doritos, For Her

5:02pm February 05, 2018

by Emily Sullivan

Men and women eat chips differently, says PepsiCo CEO Indra Nooyi, and her company is working on a version of Doritos specifically for women — designed to be low-crunch and to fit in a purse.

Mushrooms Are Good For You, But Are They Medicine?

1:18pm February 05, 2018

by April Fulton

Edible mushrooms, not the psychedelic ones, are low in calories and high in fiber and antioxidants. But despite the hype, scientists are just now looking into how they might fight disease in humans.

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The Theewaterskloof Dam is at just 13 percent capacity and is full of sand and dried tree trunks. About 85 miles north of Cape Town, the dam supplies both city and local farmers.

South African Farmers Lose Crops And Workers Amid Crippling Drought

10:15am February 04, 2018

by Peter Granitz

Agriculture generates hundreds of millions of dollars per year for this nation. But with water being diverted to Cape Town and expected to run out in April, farmers are preparing for the worst.

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A "space toilet" on display at Miraikan, The Emerging Museum of Science and Innovation in Tokyo, Japan in 2008.

Science

Making Space Food With Space Poop

8:39am February 03, 2018

by James Doubek

One of the difficult aspects of getting humans to Mars is the need to bring food. Researchers are experimenting with a way to make edible "microbial goo" with help from human waste.

Vegetable chips made by Forager and granola from Pulp Pantry. They're among several companies using the fruit and vegetable fiber left over from juicing in new food products.

From Scraps To Snacks: Pulp Left Over From Juice Bars Is Reborn In New Foods

3:07pm February 02, 2018

by Grace Hwang Lynch

Juicing is all the rage – and produces lots of leftover fruit and vegetable bits. Once thrown out as compost, that fiber is now sneaking its way into snacks, breakfast foods and even burgers.

In European cooking, salt reigned supreme, and pepper was one of many spices used in heavily seasoned dishes. When they met, they were destined to be. Or, rather, it was destined that they would meet.

How Did Salt And Pepper Become The Soulmates Of Western Cuisine?

2:27pm February 02, 2018

by Natalie Jacewicz

The two flavors are mainstays on nearly every Western dining table, but their dominance was far from inevitable. In fact, their dual reign resulted from a "weird accident of history."

Barrels of fish sit on a dock after being unloaded from a boat in Songkhla, Thailand, in February 2016.

Was Your Seafood Caught With Slave Labor? New Database Helps Retailers Combat Abuse

4:37pm February 01, 2018

by Clare Leschin-Hoar

Many seafood lovers use the Monterey Bay Aquarium's ratings to choose sustainable fish. Now it has rolled out a tool to help corporations assess the risk of human trafficking in seafood supply chains.

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Leah Sarris (center) is the head chef and program director at the Goldring Center for Culinary Medicine at Tulane University. She teaches healthy cooking techniques and educates people about the significant role that food plays in preventing and managing

Can Cooking Classes Keep Chronic Heart Failure Patients Out Of The Hospital?

10:00am February 01, 2018

by Lela Nargi

At Tulane Medical Center in New Orleans, researchers are teaching heart disease sufferers what makes a healthy meal — and how to cook one. The program will monitor how this affects readmission rates.