The Salt What's On Your Plate

Edgar Meadows has been growing Bloody Butcher corn, an heirloom variety, for generations. The name Bloody Butcher refers to the flecks of red mixed onto the white kernels, like a butcher's apron, Meadows says. Roxy Todd/West Viginia Public Broadcasting hide caption

itoggle caption Roxy Todd/West Viginia Public Broadcasting

Elaborately decorated skulls are crafted from pure sugar and given to friends as gifts. The colorful designs represent the vitality of life and individual personality. Karen Castillo Farfán /NPR hide caption

itoggle caption Karen Castillo Farfán /NPR

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Author Mimi Thorisson and her husband, photographer Oddur Thorisson, moved their six children and dogs from a Parisian apartment to a farmhouse in the Médoc region of France. Oddur Thorisson hide caption

itoggle caption Oddur Thorisson

Taqueria La Delicia is a lonchera, or food truck, that parks near a Lowe's Home Improvement store in New Orleans. The owner is Honduran, and so are many of the day laborers who eat there. Laine Kaplan-Levenson/WWNO hide caption

itoggle caption Laine Kaplan-Levenson/WWNO

Watch your back, small Texas cafes. Beef brisket (from left), convenience store taquitos and chicken fajitas are taking over Texas. jeffreyw/Flickr; John Burnett/NPR; jefferyw/Flickr hide caption

itoggle caption jeffreyw/Flickr; John Burnett/NPR; jefferyw/Flickr

Definitely not traditional: two colorful takes on porridge, from Friday's London Porridge Championships. Dai Williams/Courtesy of the National Porridge Championship hide caption

itoggle caption Dai Williams/Courtesy of the National Porridge Championship

Eat, Drink And Be Scholarly: The Southern Food and Beverage Museum's new, permanent home in New Orleans is designed to help answer many questions — including "How does it taste?" Stephen Binns/Courtesy of SoFAB hide caption

itoggle caption Stephen Binns/Courtesy of SoFAB

Sherman is still experimenting with the type of food he'll serve in the restaurant. Recently he made this walleye filet with sumac and maple sugar, a white bean and smoked walleye croquette and toasted hominy. Becca Dilley/Courtesy of Heavytable.com hide caption

itoggle caption Becca Dilley/Courtesy of Heavytable.com

University of Illinois student Stanley Dayan (from left) and Chabad Jewish Center employees Mordy Kurtz and Yosef Peysin work at the center's kosher food stand in 2013 at the university's State Farm Center basketball arena in Champaign, Ill. David Mercer/AP hide caption

itoggle caption David Mercer/AP

A poultry processing plant in France. Europe banned treating chicken carcasses with chlorine in the 1990s out of fear that it could cause cancer. Christophe Di Pascale/Corbis hide caption

itoggle caption Christophe Di Pascale/Corbis

Sweet or salty? Historically among Eastern European Jews, how they liked their gefilte fish depended on where they lived. This divide created a strictly Jewish geography known as "the gefilte fish line." Claire Eggers/NPR hide caption

itoggle caption Claire Eggers/NPR

Yolanda Andujar and her daughter Astrid bake together every weekend. Andujar primarily makes the cakes while Astrid, a graphic designer by day, makes elaborate decorations using fondant and bright colors. Néstor Pérez-Molière/Courtesy of Feet in 2 Worlds hide caption

itoggle caption Néstor Pérez-Molière/Courtesy of Feet in 2 Worlds