Sam Richman, owner-chef of Sammy's Deluxe restaurant in Rockland, says his patrons tend to prefer full-grown unagi smoked, European style, rather than as Japanese sushi. Keith Shortall/Maine Public Radio hide caption
Food Stories on food, nutrition, recipes, cooking, cookbook reviews, and health. Download Food and Hidden Kitchen podcasts and subscribe to RSS feeds.
Allagash employees Salim Raal, left, and Brendan McKay stack bottles of Golden Brett, a limited release beer fermented with a house strain of Brettanomyces yeast. The Maine brewery recently installed solar panels as part of its sustainability initiatives. Derek Davis/Portland Press Herald via Getty Images hide caption
Vancouver activist and community food developer Ian Marcuse rides a bike outfitted like a spawning salmon created by artist Tamara Unroe. Murray Bush/Wild Salmon Caravan 2018 hide caption
The shells are trucked over to Brooklyn's Greenpoint neighborhood and once a month are brought en masse to Governors Island in the heart of the New York Harbor. Billion Oyster Project has collected more than 1 million pounds of oyster shells so far. Courtesy of Agata Poniatowski hide caption
Chef Massimo Bottura On Challenging Tradition And Combating Hunger
These soybeans were damaged in 2017 by dicamba, a popular weedkiller that's prone to drifting into neighboring fields. Some farmers in the state are defying efforts by regulators to strictly limit use of the chemical. Dan Charles/NPR hide caption
Despite A Ban, Arkansas Farmers Are Still Spraying Controversial Weedkiller
Harvey Washington Wiley was instrumental in bringing about regulations to boost sanitation and decrease food adulteration. Historical/Corbis via Getty Images hide caption
How A 19th Century Chemist Took On The Food Industry With A Grisly Experiment
Ancient Maya ruins at Tikal in northern Guatemala, near the border with Belize. Researcher Heather McKillop explains that Maya sites like Tikal could have been popular marketplaces to trade salt and other commodities. David DUCOIN/Gamma-Rapho/Getty Images hide caption
Kevin Scott, a South Dakota farmer and secretary of the American Soybean Association, welcomed the deal to replace NAFTA because it preserved the market access established under the previous agreement. Courtesy of Jannell Scott hide caption
Food additives can help mimic natural flavors and are often simply labeled as "artificial flavors" on labels. Matt Rourke/AP hide caption
Mesquite flour stirred into butter has a unique sweet flavor, and is especially good on homemade bread. Karen Hudes/for NPR hide caption
Geoff Walser picks out a ristra, a wreath-like decoration made from dried chiles, to purchase at the annual Pueblo Chile and Frijoles Festival, which draws thousands of chile lovers from Colorado and beyond. Andy Cross/Denver Post/Getty Images hide caption
Fried chicken and mac and cheese: A study suggests Southern cuisine may be at the center of a tangled web of reasons why black people in America are more prone to hypertension than white people. Robert Manella/Getty Images hide caption
Jaap Korteweg, here in The Vegetarian Butcher's new restaurant, De Vleesch Lobby, says recreating the texture of meat "requires the patience of a monk and the best experts to achieve the right result." Thessa Lageman/NPR hide caption
At Shiru Cafe in Providence, R.I., students "pay" for coffee, but not with money. Chaiel Schaffel /Rhode Island Public Radio hide caption
No Cash Needed At This Cafe. Students Pay The Tab With Their Personal Data
Rhode Island Public Radio
The edges of this sycamore leaf are turned upward into a cuplike shape, the typical sign of exposure to dicamba. Dan Charles/NPR hide caption
More kids are eating at fast-food chains like McDonald's, according to a new study, but parents are buying the healthier side options only about half the time. Miguel Candela/SOPA Images/LightRocket via Getty Images hide caption
Brian Wansink demonstrates his "bottomless bowl of soup" — used to show that people eat more when served in a bowl secretly replenished from the inside — after he was awarded a 2007 Ig Nobel Prize in 2007 at Harvard University. Wansink made a name for himself producing pithy, palatable studies that connected people's eating habits with cues from their environment. Stan Honda/AFP/Getty Images hide caption
Charlotte Gill, owner of Charlotte's Legendary Lobster Pound in Maine, says she believes that cannabis can calm crustaceans before they are tossed into boiling water. Justin Sullivan/Getty Images hide caption