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09/21/2017 08:48 PM
Three-Star Chef Asks Michelin Guide To Leave Him Out: 'I Will Be Able To Feel Free'
Sébastien Bras runs Le Suquet, a restaurant in southern France that first won its three stars in 1999. He cited the pressure of anonymous visits from the guide's inspectors two or three times a year.

09/21/2017 05:07 PM
Is Fondant Free Speech? Chefs Show Support For Gay Marriage As Court Case Looms
"You'd think cake would be apolitical, and yet here we are," says one of several D.C.-area pastry chefs who wrought their support for gay marriage into elaborate wedding cakes.

09/21/2017 11:00 AM
At Duke University, A Bizarre Tour Through American History And Palates
Through the Rubenstein Test Kitchen project, librarians and staff re-create historical recipes from thousands of cookbooks in the collections. Some dishes are culturally telling ... and comical.

09/20/2017 02:00 PM
Lessons From Katrina: How Restaurants Can Be Beacons In A Catastrophe
In good times, restaurants do more than furnish meals. They also provide a place to bring people together. As Louisiana knows all too well, that's what makes them so vital during the worst times, too.

09/20/2017 10:00 AM
Global Plan To Streamline 'Use By' Food Labels Aims To Cut Food Waste
Confusion over "sell by" and "use by" dates is one reason why billions of tons of food are tossed each year. A new global initiative of food giants, including Walmart and Nestle, aims to tackle that.

09/19/2017 03:44 PM
Rise Of The Beerbots: Is Tech Taking The Craft Out Of Homebrewing?
Automated systems have turned the messy, ancient art of brewing into a tidy hobby requiring fairly minimal skill, and of course, a smartphone or tablet. Critics ask: Where's the craft in that?

09/19/2017 11:00 AM
Guess What's Showing Up In Our Shellfish? One Word: Plastics
Scientists predict that plastic in the ocean will eventually outweigh the fish there. Where is it all coming from? And is it making our food unsafe? Researchers are trying to find the answers.

09/18/2017 08:36 PM
One Of America's Biggest Food Banks Just Cut Junk Food By 84 Percent In A Year
D.C'.s Capital Area Food Bank is part of a growing trend to move toward healthier options in food assistance, because many in the population it serves suffer from high blood pressure and diabetes.

09/18/2017 11:00 AM
Beans Add Healthy Fiber And Protein To Gluten-Free Pastas
Pastas made from starches like rice are a boon for those with celiac disease and wheat allergies. The downside: Many spike blood-sugar levels. What to do? Look toward bean-based options.

09/17/2017 11:59 AM
Scientists Work To Grow Food In Space
NPR's Lulu Garcia-Navarro talks with Gene Giacomelli of the University of Arizona about working with NASA to develop a kind of greenhouse where astronauts can grow crops while in space.

09/17/2017 07:38 AM
Dolores Huerta: The Civil Rights Icon Who Showed Farmworkers 'Sí Se Puede'
A key architect of the nationwide grape boycott that galvanized the farmworkers' rights movement, her legacy has long been overshadowed. A new film aims to change that. Huerta speaks with NPR.

09/16/2017 11:00 AM
Grilled Cheese Cooked On Shutters? After Irma, Floridians Got Creative With Food
People get hungry during natural disasters, and processed, pre-packaged food can get old fast. But with a little imagination, some folks managed to make themselves some surprisingly good hot meals.

09/15/2017 07:00 PM
Nobody Takes The Bodega Out Of The Corner. Not Even A Startup
A new startup wants to make these neighborhood stores "obsolete." But for many people, bodegas aren't just about convenience — they feed the spirit of a community.

09/15/2017 11:00 AM
This Once-Obscure Fruit Is On Its Way To Becoming PawPaw-Pawpular
You won't find the pawpaw, which tastes like a cross between a mango and a banana, in most grocery stores, even though they're native to North America. But the locavore food movement has embraced it.

09/14/2017 05:11 PM
Warriors Against Waste: These Restaurants And Bars Are Aiming For Zero
Restaurateurs are challenging themselves to reduce the staggering amount of food waste that the industry generates. But can any viable business generate zero waste?