The Salt What's On Your Plate

Clean Water Services held a brewing competition in Sept. 2014, inviting 13 homebrewers to make beer from its purified wastewater (as well as water from other sources). Now the company is asking the state for permission for brewers to use its wastewater product exclusively to make beer. /Courtesy of Clean Water Services hide caption

itoggle caption /Courtesy of Clean Water Services

Seattle garbage collector Anousone Sadettanh empties a small residential garbage bin into his truck in 2014. It is now illegal to toss out food with the trash in the city. Residents will get warning tags for now; the city will start imposing fines in July. Elaine Thompson/AP hide caption

itoggle caption Elaine Thompson/AP

Support NPR

Support NPR

NPR Shop

Support The Programs You Love

© NPR

Processing often degrades a GMO ingredient to the point of making its DNA – or anything else that's genetically modified, like proteins — undetectable in the finished product. That's the case, for example, with vegetable oils made from GMO canola or soybeans. Takao Onozato/Corbis hide caption

itoggle caption Takao Onozato/Corbis

After a turn in the tumbling machine, these conventional russet Burbank potatoes are starting to show signs of bruising. New GMO potatoes called Innate russet Burbanks have been bred not to bruise as easily as these. Dan Charles/NPR hide caption

itoggle caption Dan Charles/NPR

Jasjit Kaur Singh, an Indian chef, cooks kaala channa, a traditional spicy Sikh dish. A psychologist says that children who grow up in cultures with lots of spicy food are taught to like spice early on. Richard Lautens/Toronto Star via Getty Images hide caption

itoggle caption Richard Lautens/Toronto Star via Getty Images

"Flavor is the most important ingredient at the core of what we are. It created us," John McQuaid writes in his book Tasty: The Art and Science of What We Eat. Getty Images hide caption

itoggle caption Getty Images

A foie gras dish is prepared at Hot's Kitchen during a "Farewell Fois Gras" event in June 2012 in Hermosa Beach, Calif. The restaurant was one of three plaintiffs that filed suit after the ban went into effect, and it has been serving free foie gras to guests ever since. Kevork Djansezian/Getty Images hide caption

itoggle caption Kevork Djansezian/Getty Images

The IUCN says the Atlantic bluefin tuna is endangered. Its stocks have declined globally between 29 percent and 51 percent over the past 21 to 39 years, according to the conservation group. Tono Balaguer/iStockphoto hide caption

itoggle caption Tono Balaguer/iStockphoto

Barotrauma can cause a fish's eyes to pop out of its head and its stomach to be pushed out of its mouth, according to Chris Lowe, a marine scientist at California State, Long Beach. Jon Hamilton/NPR hide caption

itoggle caption Jon Hamilton/NPR

Srirupa Dasgupta opened Upohar, a restaurant and catering service, with a social mission. Her employees — primarily refugees — earn double the minimum wage. Jeff Brady/NPR hide caption

itoggle caption Jeff Brady/NPR

"Lechon," or roasted pig, is often served at Philippine festivities, especially during Christmas and New Year's celebrations. Noel Celis/AFP/Getty Images hide caption

itoggle caption Noel Celis/AFP/Getty Images

Environmental cues — like the color, size and shape of the dinnerware, the music playing in the background and the lighting in the dining room — can alter how we experience food and drink. For example, research suggests that serving food on a red plate tends to reduce the amount diners eat. Ariel Zambelich/NPR hide caption

itoggle caption Ariel Zambelich/NPR

Erica Johnson prays before her meal. She volunteers at the food pantry at John Still school where three of her four children are students. She eats alone after she feeds her kids. Andrew Nixon/Capital Public Radio hide caption

itoggle caption Andrew Nixon/Capital Public Radio

An illustration depicts Jesus Christ transforming water into wine during the wedding at Cana (John 2:7). Joseph Martin Kronheim/Kean Collection/Getty Images hide caption

itoggle caption Joseph Martin Kronheim/Kean Collection/Getty Images

At the We Care food bank in Southeast London, customers pay 1 pound sterling, or about $1.60, for 10 items. The token payment is meant to ease customers' discomfort about having to use the food bank's services. Ari Shapiro/NPR hide caption

itoggle caption Ari Shapiro/NPR

Sister Elizabeth feeds Yoda, a water buffalo calf at the ranch. The nuns bought the buffalo to make mozzarella. Sonja Salzburg for Harvest Public Media hide caption

itoggle caption Sonja Salzburg for Harvest Public Media