The shutdown has closed much of the National Marine Fisheries Service, which oversees Bering Sea fisheries off the Alaska coast. Industry workers don't know when boats will get needed authorizations.
Scientists have re-engineered photosynthesis, a foundation of life on Earth, creating genetically modified plants that grow faster and bigger. They hope it leads to bigger harvests of food.
At a time when refugees are feeling less welcome than ever in the U.S., a group of them have built new lives in a Southern city by sharing their food and culture with locals.
The Ghraoui chocolate shop in Damascus was a place fit for queens — literally. But in 2015, the family that owned it moved from war-torn Syria to Hungary, which isn't known for welcoming refugees.
Big mainstream consumer brands, which have owned our cupboards and closets, face a turning point: a time to evolve or wither. The Internet and the echoes of the recession have changed us as shoppers.
As long as humans have imbibed alcohol, they've had hangovers. NPR's Ari Shapiro talks with Shaughnessy Bishop-Stall about his book, Hungover: The Morning After and One Man's Quest for the Cure.
"Eat healthier" is a resolution many people make at the start of the year. NPR's Audie Cornish speaks with David Tamarkin, editor at Epicurious, who has some tips on how to make that resolution stick.
A discovered pre-Prohibition bottle of Old Taylor, named after a whiskey world icon, inspired a distillery to use chromatography to examine the bourbon's murky past and try to recover its flavor.