April 26, 2013 Today's commercial coffee production is based on only a tiny slice of the genetic varieties that have grown since prehistoric times. And that's a problem, because it leaves the world's coffee supply vulnerable to shocks like climate change, or the leaf rust currently ravaging Latin American coffee farms.
April 25, 2013 When monkeys move to a new place, they want to eat what the locals are eating, a new study finds. It's among the first to see strong social behaviors in eating among wild animals.
April 25, 2013 You think clovers and hearts are impressive? Wait till you get a load of these Japanese latte drawings. A culture that values the beauty of the ephemeral has brought us a new level of art in foam.
April 25, 2013 About a century ago, a beautiful tradition emerged in the Italian city of Naples: Cafe-goers would buy a cup of coffee anonymously and in advance for a less-fortunate stranger. With much of Europe now in tight financial times, the custom is spreading across the continent.
April 24, 2013 Morning Edition's new project, Cook Your Cupboard, invites cooks to send in photos of food items they aren't sure how to use. In our first installment, NPR listener Marcy Misner has beans, vinegar and almond milk, and food writer Nigella Lawson gives her some guidance on where to go from there.
April 24, 2013 It doesn't take much effort to find bags of coffee with labels that promise social and environmental improvements. But each one of these certification programs promises something different for the farmer and the land — and every promise involves some compromises.
April 24, 2013 Emerald green and tender, yet with a gentle crunch, garden peas can be so delightful when fresh — and so disappointing when not. Try them now in their seasonal prime in these recipes for chilled soup, a citrusy spread and a traditional rice dish.
April 23, 2013 Would you eat a double cheeseburger if you knew it took two hours of walking to burn it off? Participants in a new study said, hmm, maybe not. The researchers say that exercise-based labels could do a better job than calorie counts at steering people to healthful choices.