Shelling out dough at the grocery store can often feel painful. But Americans on average actually spend far less on food relative to their income than they did 50 years ago.
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baking and bakeries | Feb 28, 2015Posted by Oakland Local
PieTisserie offers nine original pies, in both whole and mini sizes, made fresh to order each morning and delivered straight from PieTisserie’s industrial kitchen in Hayward.
economy and food costs | Feb 27, 2015Posted by NPR Food
Millions of tons of food are wasted on college campuses around the country, and students are noticing. Some of them are now rescuing food to make tasty meals for the needy and compost for gardens.
economy and food costs | Feb 26, 2015Posted by NPR Food
Produce growers often rely on workers who are in the U.S. illegally. Some farmers worry that if those workers gain legal status, they will leave agriculture. But some workers say they would stay.
bay area | Feb 26, 2015Posted by Alix Wall
Not every restaurant has something called "The Project Kitchen," but San Francisco's Bar Tartine does. Step inside and take a tour, as chef Cortney Burns shows us around.
food art | Feb 25, 2015Posted by NPR Food
Vegetable tattoos, both temporary and permanent, can make for beautiful body art. Some enthusiasts are hoping to use them to encourage healthy, seasonal eating.
beverages | Feb 24, 2015Posted by NPR Food
The British are very specific about how they take their tea: black, with milk and sugar. But steeping the optimal cup requires a surprising amount of chemistry. Here's a guide to the science.
CUESA | Feb 24, 2015Posted by CUESA
Californians have been enjoying summer weather in the dead of winter, but the downside is that unseasonably warm temperatures could threaten many of our favorite foods.
food news | Feb 24, 2015Posted by NPR Food
Many coastal communities that harvest shellfish could soon be hurt by ocean acidification, a study finds. The Pacific Northwest and New England are hot spots, as are estuaries along the East Coast.
health and nutrition | Feb 23, 2015Posted by NPR Food
Babies who ate the equivalent of about 4 heaping teaspoons of peanut butter weekly were about 80 percent less likely to develop a peanut allergy by their fifth birthday. So finds a landmark new study.