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November 22, 2012 Erik Jacobs took a leap of faith when he gave up photojournalism for Farm School. Now he is combining his two passions to tell the story of where your food comes from.

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November 22, 2012 Candied yams with a touch of marshmallow cream are what the astronauts on the International Space Station are looking forward to eating for their Thanksgiving feast today. That and a little irradiated smoked turkey, courtesy of NASA.

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November 22, 2012 According to poet Kevin Young, the best poems are like the best meals — they're made from scratch. Young has edited a new collection of poems that celebrate the pleasures of food, from "butter disappearing into whipped sweet potatoes" to oysters that taste like "starlight."

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On Morning EditionPlaylist

November 21, 2012 Hostess is now free to fire its 18,000 workers and can look for buyers interested in their brands. The company decided to call it quits because it said it didn't have the finances to survive an ongoing national strike.

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November 21, 2012 The first Thanksgiving was something of a joint venture between pilgrims and Native Americans. Chef Richard Hetzler of Mitsitam Native Foods Cafe shares a menu that celebrates the first settlers and the country's first tribes.

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On Tell Me MorePlaylist

November 21, 2012 That extra-thick, rich taste of Greek yogurt is popular, but you get it by creating lots of waste. For every pound of authentic strained Greek yogurt, there are 2 or 3 pounds of liquid whey. And getting rid of it can be expensive.

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On Morning EditionPlaylist

November 21, 2012 America's Test Kitchen host Chris Kimball and Renee Montagne cook up a Julia Child-inspired Thanksgiving feast of roast turkey and mashed potatoes. And we remember that she would say, if things go wrong in the kitchen, just keep on going. And have a glass of wine.

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On Morning EditionPlaylist

November 21, 2012 A fresh hot meal is a thing of beauty when you're having a tough go of things, and can literally bring tears to people's eyes. But a full freezer? That's money in the bank. So when it comes to feeding people in need, an extra meal for the freezer can be the best gift of all.

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November 20, 2012 Are the sources for your trendy coconut water and oil in danger? Not yet, says a French scientist, but he has an elaborate vision for how to overcome the coconut's biological challenges and ensure that the plant's dozens of varieties stick around for a long time.

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November 20, 2012 With pumpkin or pumpkin spices going into more products every year, we wondered, what's the deal with the pumpkin obsession? Turns out pumpkins have been a symbol of Americans' longing for simpler, rural times since we began moving to the cities in the 19th century. And marketers know it.

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November 20, 2012 KQEDThe maru variety is not available in stores near you. But if you know of a nearby Japanese family farm, you may be able to find this rare fruit, known for its deep brown color. Juicy and sweet without being cloying, this persimmon is a treat.

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November 19, 2012 Scientists have come up with an algorithm to guess how many stars a recipe will receive online. By building "social networks" for ingredients, the algorithms also reveal how we mix and match spices, make dishes more healthful and customize flavor profiles.

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November 19, 2012 Thanksgiving is fast approaching, but what if you're pressed for time or just a kitchen klutz? Cookbook author Katie Workman says pulling off the holiday meal boils down to simplifying, delegating and letting the supermarket do some of the work.

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On All Things ConsideredPlaylist