Red #40, Blue #1, Yellow #6 - a rainbow of food dyes. Josh Roulston/Flickr hide caption

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Italian food, once considered cheap peasant food, now appears at three-star Michelin restaurants and on menus around the world. hide caption

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Zach Lester, seen here working in the field of Tree and Leaf Farm, grew the kale, chef Todd Woods cooked it, and Your Health podcast host Rebecca Davis got to eat it. Maggie Starbard/NPR hide caption

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Todd Woods and his sous chefs prepare baby greens for a quick saute at Restaurant Nora in Washington, D.C. Maggie Starbard/NPR hide caption

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Cooking Up Healthy Winter Greens At Nora's

Chef Nora Pouillon of Restaurant Nora in Washington, D.C., shows NPR Host Linda Wertheimer a fresh way to cook greens without resorting to a long, slow braise and a hamhock.

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Chiyoko Kaizuka, 83-year-old farmer, weeds a spinach field March 20, in Moriya, Ibaraki prefecture. Eugene Hoshiko/AP hide caption

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Oberoi (center) has worked for nearly 30 years at the Taj Mahal Palace and Towers, a luxury hotel in Mumbai. He was working at the hotel on Nov. 26, 2008 — the day terrorists attacked The Taj and several other sites in Mumbai. Gunmen roamed the halls of the hotel for hours, shooting anyone in sight. The Kennedy Center hide caption

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