food

This Spanish Farm Makes Foie Gras Without Force-Feeding

6:37pm August 01, 2016

by Lauren Frayer

A farmer in Spain makes foie gras from wild geese who gorge themselves naturally on acorns and olives. New York chef Dan Barber describes tasting it as "the best culinary experience of my life."

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These soybean leaves show evidence of damage from dicamba. It could cut the the harvest by 10 to 30 percent.

Crime In The Fields: How Monsanto And Scofflaw Farmers Hurt Soybeans In Arkansas

4:24pm August 01, 2016

by Dan Charles

A new type of genetically engineered crop is tempting farmers to use a weedkiller illegally. The illicit chemical use has damaged nearby crops and provoked conflict among neighbors.

Quiosque de Refresco do Largo da Sé, in Alfama, Lisbon. More than a century and a half ago, these ornate little kiosks began cropping up in the city's parks and plazas, becoming the heart of public life. But they fell into disrepair and all but disappear

History, Horchata And Hope: How Classic Kiosks Are Boosting Lisbon's Public Life

10:58am August 01, 2016

by The Kitchen Sisters

Ornate refreshment kiosks were once the heart of Lisbon's parks and plazas. They faded away under a dictatorship that discouraged public gatherings. Now they're back to help revitalize the city.

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National

John's Water Ice, A Philadelphia Institution

5:06pm July 31, 2016

by Michel Martin

While in Philadelphia for the DNC, Michel Martin visited a South Philly institution to taste a Philly classic: water ice (also called Italian ice). John's Water Ice has been open since 1945.

Oyster Farming Takes Off With Farm-To-Table Movement

8:54am July 31, 2016

by James Morrison

Oyster farming on the East Coast has doubled in the past six years and shows no sign of slowing. Not only is this good for consumers and fishermen. Apparently it's good for our waterways.

The Salvage Supperclub hosts dinners in clean, tastefully decked out dumpsters. The menus highlight ingredients frequently tossed out by home cooks – think wilted basil or bruised plums — that could be put to tastier uses.

Salvage Supperclub: A High-End Dinner In A Dumpster To Fight Food Waste

7:00am July 29, 2016

by Sarah Henry

The ingredients — think wilted basil, bruised plums, garbanzo bean water — sound less than appetizing. Whipped together, they're a tasty meal that show how home cooks can use often-tossed foods.

An antique mold holds the image of President Taft.

These Old-Timey Philly Candies Offer A Taste Of Politics Past

3:27pm July 28, 2016

by Lari Robling

Clear toy candies are a centuries-old local tradition. With the Democratic convention in town, an old-school candy maker is peddling some with a political bent. Think lollipop meets Mount Rushmore.

A researcher at AIB International inserts thermometers into cookie dough to monitor the baking temperature. The goal is to make sure the dough reaches the temperature needed to kill any bacteria inside.

Health & Safety

Cookie Dough Blues: How E. Coli Is Sneaking Into Our Forbidden Snack

1:53pm July 28, 2016

by Dan Charles

Most people know not to eat raw cookie dough. But now it's serious: 46 people have now been sickened with E. coli-tainted flour. Here's how contamination might be occurring.

A typical Native American oyster deposit, or midden, dating to about 1,000 years ago. Archaeologists are finding clues to sustainable oysters harvesting in these remains.

Oyster Archaeology: Ancient Trash Holds Clues To Sustainable Harvesting

7:00am July 28, 2016

by Natalie Jacewicz

Modern-day oyster populations in the Chesapeake are dwindling, but a multi-millennia archaeological survey shows that wasn't always the case. Native Americans harvested the shellfish sustainably.

U.S. President Bill Clinton, right, reacts as former President Ronald Reagan presents him with a jar of red, white and blue jelly beans.

QUIZ: How Much Do You Know About Presidents And Food?

5:29pm July 27, 2016

by Natalie Jacewicz

It's week two of the party conventions, and all these speeches are making us hungry. So we made a quiz to test your savvy about presidents and our favorite topic, food.