Anthony Bourdain And Jeremiah Tower On 'The Last Magnificent'

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Reinford Farms has 700 dairy cows. As you can imagine, they produce a lot of ... um... material to be converted into electricity. Dani Fresh for WHYY hide caption

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Dani Fresh for WHYY
Courtesy of Penguin Random House

Not My Job: We Quiz The Barefoot Contessa, Ina Garten, On Footwear

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You may be tempted to save a piece of a moldy loaf by discarding the fuzzy bits. But food safety experts say molds penetrate deeper into the food than what's visible to us. And eating moldy food comes with health risks. Alex Reynolds/NPR hide caption

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Alex Reynolds/NPR

A student uses notecards to learn facts about American government during a class at the public library in Brush, Colo. Luke Runyon/Harvest Public Media hide caption

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Luke Runyon/Harvest Public Media

For The Baristas' Sake, Don't Get A Unicorn Frappuccino

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Boiled octopus, a recipe for "reliably tender, flavorful octopus that can be used as it is, or as a basis for fried or grilled octopus dishes," write Richard Horsey and Tim Wharton in Ugly Food. "Octopus is also totally sustainable, very economical and incredibly versatile — the various methods of preparation and cooking lend it subtly different flavors," says Wharton. Couresty of Tanya Ghosh hide caption

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Couresty of Tanya Ghosh

The family-owned Wholesum Harvest had to meet a checklist of more than 300 standards — including many worker protections — to become the first American farm certified by Fair Trade USA. Workers at its Nogales, Ariz., tomato farm recently received a check for more than $30,000 — workers will collectively decide how to spend it. Courtesy of Wholesum Harvest hide caption

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Courtesy of Wholesum Harvest

Kara Dethlefsen, an active-duty Marine, attends the monthly food pantry at the Camp Pendleton Marine Corps Base near San Diego. Her husband is also a Marine. She says the food assistance is helping them get ready for his transition back to civilian life. The couple has a 4-month-old daughter. Dorian Merina/KPCC hide caption

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Dorian Merina/KPCC

Claire Stewart, author of As Long as We Both Shall Eat: A History of Wedding Food and Feasts, says the white-frosted cake familiar today "is a fairly modern invention." Michael Skoglund/Getty Images hide caption

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Michael Skoglund/Getty Images
Adam Cole/NPR

Peep Show: Watch Us Calculate The Speed Of Light With Stale Easter Treats

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Chef Jeremy Fox's inventive dish: double-chucked spring peas sprinkled with white chocolate and roasted macadamia nuts. It's served with a bit of pea broth poured on the side, "to retain the crunch." Each pea is shucked, blanched and squeezed to get the halves out. It's a labor preparation that he serves only on special occasions, like Valentine's day. Oriana Koren for NPR hide caption

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Oriana Koren for NPR

'Vegetable Whisperer' Chef Plants The Seeds Of His Own Reinvention

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Allie Wist's "Flooded" dinner spread includes burdock and dandelion root hummus with sunchoke chips; jellyfish salad; roasted hen of the woods mushroom; fried potatoes with chipotle vegan mayo; salted anchovies; and oysters with slippers. Most of these are foods that might be more resilient to climate change and, therefore, what we could be eating in the future, Wist says. Heami Lee/Courtesy of Allie Wist, food stylist C.C. Buckley, prop stylist Rebecca Bartoshesy hide caption

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Heami Lee/Courtesy of Allie Wist, food stylist C.C. Buckley, prop stylist Rebecca Bartoshesy

Johnny Nicholas, the owner of the Hilltop Cafe, books a dinner concert in the dining room once a month. The bluesman and his wife opened the restaurant in 1980. John Burnett/NPR hide caption

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Both The Food And The Music Are Made From Scratch At This Texas Joint

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