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This waste contributes to the chocolate industry's massive climate footprint. One company, Blue Stripes, is trying to address this by creating snacks out of the rest of the cacao fruit normally tossed aside.
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Dado Galdieri/Bloomberg via Getty Images/BloombergThis year's $500,000 World Food Prize, for advances in agriculture and nutrition, goes to Mariangela Hungria, who boosted Brazil's farming revolution, turning the country into a soybean superpower.
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The price of groceries has skyrocketed. Beans and lentils are inexpensive and offer a huge source of plant-based protein, iron and fiber.
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The New World screwworm is endemic in parts of Latin America and the Caribbean — and its northward spread into Mexico has alarmed U.S. officials. It can kill a full-grown cow in one to two weeks. -
Chefs congregated in Boston at the Big Queer Food Fest.
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The radish is quite often the first annual to appear in many gardens and farmers markets, and almost always vastly misunderstood.
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The food we grow up with says a lot about our heritage and community. Researchers are on a mission to connect people to local fishers — and introduce more Americans to a more diverse array of seafood.
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Print artist Ana Inciardi sells her art through vending machines at 50 locations. Instead of snacks, Inciardi's three-slot machines produce prints you can collect, for the low price of four quarters. -
Yemen is an ancient birthplace of the coffee trade, and immigrants fleeing its civil war have brought their culture here in the form of cafes. Hundreds of Yemeni coffee shops have opened in the U.S. -
Shlissel challah is a special loaf baked the first sabbath after Passover. We trace the modern route by which the bread has spread beyond the ultra-orthodox world to everyday Jewish bakers. -
The health secretary announced a push to eliminate petroleum-based colorants from the food supply. But he'll need to get food companies on board. -
The confectionary company, Cadbury, says it's made the world's largest Creme Egg - about as tall as a USPS mailbox. NPR's Scott Simon talks to chocolatier Dawn Jenks about the creation.
