The Salt
The Salt is a blog from the NPR Science Desk about what we eat and why we eat it. We serve up food stories with a side of skepticism that may provoke you or just make you smile.
In 1961, Chiang opened San Francisco's The Mandarin, a high-end Chinese restaurant that served authentic fare. Today, her DNA is all over American Chinese food, from P.F. Chang's to Panda Express.
You don't need to get super fancy with your morning coffee at home. All it takes are a few strategies to elevate your coffee game. Whether you use a drip machine or pour-over, paper filters or French press, this episode will help you get to know what kind of coffee you like and how to make it a little better.
The charitable organizations called food banks are getting a lot of attention and donations right now. But they aren't nearly as important or effective as SNAP, formerly known as food stamps.
Transform your outdoor space into a fruit and vegetable garden. Find out which plants to grow, what kind of soil you'll need and whether to start from seeds or transplants.
Some Americans, fearing food shortages from COVID-19, have cleaned out supermarket shelves. Yet there's too much food in some places. Farmers are dumping milk and vegetables that they can't sell.
Farmworkers are still working during the coronavirus epidemic. They're essential. But they're also at greater risk of infection.
The rule, which was to take effect April 1, would have tightened work requirements for some food stamp recipients. But a judge said flexibility in food aid is needed amid a pandemic.
Grass on the prairie is growing taller because there's now more carbon dioxide in the air. Paradoxically, though, this might be hurting wildlife, because the grass is less nutritious.
The Internet startup Tillable wants to match farmers with farmland available for rent. The problem? Farmers already on that land fear their farm data is being used against them.
Many fruit and nut trees need cold weather to bloom, which is becoming less common in a warming climate. So, farmers and scientists are teaming up to find ways to help orchards chill out and cope.