The Salt

The SaltThe Salt

What's On Your Plate

Harvesting sweet potatoes: Workers sort the potatoes in the field, collecting small and large ones in different buckets. Each bucket weighs 30 pounds or so. A worker will shoulder that bucket and dump it into a flatbed truck 400 to 500 times a day. It's a daily load of six or seven tons of sweet potatoes. Dan Charles/NPR hide caption

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AquaBounty's salmon (rear) have been genetically modified to grow to market size in about half the time as a normal salmon — 16 to 18 months, rather than three years. MCT /Landov hide caption

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For six months, filmmakers Grant Baldwin and Jen Rustemeyer vowed to eat only food entering the waste stream. They document their experiment, and the problem of food waste, in Just Eat It. Courtesy of Pure Souls Media hide caption

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A Butterball turkey for sale in November 2014, in Centreville, Va. Terms like "premium" and "raised without hormones" tell you little about the quality of the turkey or how it was raised. Paul J. Richards/AFP/Getty Images hide caption

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A traditional fisherman in La Paz, Mexico, who works with SmartFish brings sustainable seafood to market. SmartFish was one of the competitors in last week's Fish 2.0 competition. Courtesy of Smart Fish hide caption

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Lettuce grows in a field in Gonzales, Calif. The Food and Drug Administration has released new food safety rules that cover farmers who grow fresh produce, as well as food importers. David Paul Morris/Getty Images hide caption

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A hollow log hive in the Cevennes region of France reveals the details of circular comb architecture of the Western honeybee. New research shows the partnership between humans and bees goes back to the beginnings of agriculture. Eric Tourneret/Nature hide caption

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Tajima Wagyu beef cows at a cattle farm in Yabu City, Hyogo Prefecture, Japan. Japan won a provision in the new Pacific Rim trade deal that would push tariffs back up if its beef imports surge. Buddhika Weerasinghe/Bloomberg/Getty Images hide caption

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Juvenile Chinook salmon swim in the American River in California. The state's salmon fishery, which revolves around fall-run Chinook, has been estimated to be worth $1.4 billion, with the fish finding their way into markets and restaurants. Courtesy of John Hannon/USBR hide caption

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A piece of cacao cut open to reveal its fruit. The seeds, in particular, hidden at the center of the fruit, are a key ingredient in chocolate production. Kirk Siegler/NPR hide caption

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From a scapegoat for the "sapping" of the "white race," to a symbol of modern engineering, to a target of the counterculture movement: White bread's been a social lightning rod time and again. iStockphoto hide caption

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You probably wouldn't want to eat these Jack O'Lanterns since they've been carved and sitting out. But this variety of pumpkin is perfectly edible and nutritious. Wildcat Dunny/Flickr hide caption

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Chefs Kerry Heffernan and Tom Colicchio pose for a photo at Bearnaise, a Capitol Hill restaurant, on Tuesday before setting out for a day of lobbying lawmakers. Kris Connor/Getty Images hide caption

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Zach Whitener, research associate at the Gulf of Maine Research Institute, holds a cod while collecting samples for a study. Gulf of Maine Research Institute hide caption

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When salmon was out of season, diners in restaurants were likely to get a species other than what they ordered 67 percent of the time, a new survey finds. iStockphoto hide caption

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