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Bee Deaths May Have Reached A Crisis Point For Crops
By Dan Charles According to a new survey of America’s beekeepers, almost a third of the country’s honeybee colonies did not make it through the winter. That’s been the case, in fact, almost every
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Chef Edward Lee Adds Korean Spice To Southern Comfort Food
by LYDIA ZURAW Korean and Southern food may not seem like a natural pair. But now it’s one more example of traditions emulsifying in the great American melting pot. Korean-American chef Edward Lee makes that case with
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The Craft and Science in Your Cappuccino
In honor of NPR’s coffee week, KUSP’s Melissae Fellet brings us a view of the people on the cutting edge of coffee. A series of annual competitions pit baristas against each other in a
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Tuscan Pie A Sweet Springtime Take On Spinach
For more visit NPR Easter brings with it many predictable foods: chocolate bunnies, jelly beans, ham, and hard-boiled eggs. But some Italians use the season to feature a surprisingly sweet vegetable dish on their
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Lamb For Four Sundays, Four Ways
by WHITNEY PIPKIN It’s 9 a.m. on a Sunday, and my bathrobe and hair already reek of garam masala — burnt garam masala, to be exact. Who’d have known that the key to this Indian-Pakistani recipe for
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Selling Kids On Veggies When Rules Like ‘Clean Your Plate’ Fail
By PATTI NEIGHMOND If you’re a parent, you’ve probably heard remarks like this during dinner: “I don’t like milk! My toast is burnt! I hate vegetables! I took a bite already! What’s for dessert?” It
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Spanish Test: Mediterranean Diet Shines In Clinical Study
By Scott Hensley Pour on the olive oil in good conscience, and add some nuts while you’re at it. A careful test of the so-called Mediterranean diet involving more than 7,000 people at a high
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One In Three Fish Sold At Restaurants And Grocery Stores Is Mislabeled
By ELIZA BARCLAY There are so many fish in the sea. But from a diner’s viewpoint, peering down at a sliver of white fish atop a bed of sushi rice, a lot of them
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Tamari Greens, Miso Yams: Chef Gives Vegans Multicultural Flavor
Veganism has long been thought of as a bland, fringe diet typically associated with hippies or trend-setting Hollywood types. But chef Bryant Terry is trying to chip away at that stereotype. In his 2009
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Hours After A Meal, It’s The Memory That Matters
By Sarah Zielinski| NPR’s The Salt - It’s no surprise that how much a person eats determines how full they feel right after a meal. But it’s the memory of that meal, and not
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