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Food and Drink

Making Super Bowl guacamole? Be careful to avoid the pits of an avocado hand injury

Making Super Bowl guacamole? Be careful to avoid the pits of an avocado hand injury

The Super Bowl is a big day for guacamole, which could also mean more ER visits. A recent study links increased avocado consumption to an increase in hand injuries.
by David Folkenflik, Melissa Gray and Sophia Alvarez Boyd

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How to say no to sugar

How to say no to sugar

The average American eats about 17 teaspoons of added sugar a day — that’s twice the recommended amount for men and triple the amount for women. But why does our body crave it so much? A doctor and dietitian join the program to talk about health risks that come with consuming too much sugar, how to cut cravings, and some alternative foods we should be eating instead.
by Angela Davis and Karen Zamora

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Photo essay: Visiting one of America's oldest tofu shops

Ota Tofu has nourished the Japanese American community in Portland, Ore., for more than 100 years, using a production process that has changed little through the decades.
by Will Matsuda

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Bigleaf maple syrup flows as profits drip from once-maligned Northwest tree

Bigleaf maple syrup flows as profits drip from once-maligned Northwest tree

The Pacific Northwest is getting into the lucrative maple syrup industry. Farmers and researchers in Washington state are beginning to tap the sweet potential of the much-maligned bigleaf maple tree.
by Anna King

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'Franchise' tracks the rise and role of fast food in Black America

'Franchise' tracks the rise and role of fast food in Black America

History professor Marcia Chatelain's new book tracks what she calls the hidden history of the relationships between the struggle for civil rights and the expansion of the fast food industry.
by Michel Martin

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The history of Wisconsin's love affair with beer

The history of Wisconsin's love affair with beer

Bookseller Brian Roegge recommends a book that traces Wisconsin’s long relationship with ales, lagers and more.
by Tracy Mumford

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Ready for meat grown from animal cells? A startup plans a pilot facility

Ready for meat grown from animal cells? A startup plans a pilot facility

Memphis Meats, a startup company that has just raised $161 million, says it has a "clear path" to bringing cell-based meats to market. Yet the company and its competitors face challenges.
by Allison Aubrey

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In one community, Meals on Wheels serves up breakfast, lunch and conversation at its own diner

In one community, Meals on Wheels serves up breakfast, lunch and conversation at its own diner

Meals on Wheels usually means home delivery or lunch at a senior center. But at a new project in Vancouver, Wash., it's a retro-hip neighborhood diner where seniors can get eggs, coffee and conversation.
by Deena Prichep

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Sustainable food

Sustainable food

How will climate change alter what we eat?
by Kerri Miller and Kelly Gordon

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Truck stops cater to growing number of immigrant drivers

Truck stops cater to growing number of immigrant drivers

The number of long-haul truckers in the U.S. has reached an all-time high, and many are immigrants. Some truck stops are adapting to provide drivers a taste of home while on the road.
by Laura Benshoff

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