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By Associated Press
President Barack Obama is spending a quiet Thanksgiving at the White House where the belly-stuffing menu featured all the holiday's basics: thyme-roasted turkey and honey-baked ham, cornbread stuffing and oyster stuffing, braised winter greens and macaroni and cheese. And if…
By Ruth Tam
Holidays are a time for gathering around a dinner table with loved ones. But for many, family is far and food is scarce.
By Mary Clare Jalonick, Associated Press
WASHINGTON — Whether they want to or not, consumers will soon know how many calories they are eating when ordering off the menu at chain restaurants, picking up prepared foods at supermarkets and even eating a tub of popcorn at…
By PBS NewsHour
Americans eat twice as much salt as recommended, according to the Centers for Disease Control and Prevention. While the health risks associated with high sodium intake are widely known, many Americans won’t sacrifice taste to eat healthily. What causes these…
The world's largest soda manufacturers have pledged to reduce the number of calories in sugary drinks by 20 percent over the next decade. Judy Woodruff interviews PepsiCo CEO Indra Nooyi and Dr. Risa Lavizzo-Mourey, president and CEO of Robert Wood…
By Justin Scuiletti
How does one improve the amount of food a crop yields? Speed up the way that plant eats.
China consumes half of the world's pork. And the country's growing middle class — bigger than the population of the United States — wants more meat. Nathan Halverson of The Center for Investigative Reporting looks at how China plans to…
Smithfield Foods, the world’s largest pork producer, was acquired by a Chinese firm in 2013 for nearly $5 billion -- more than the company’s market value. The surprising purchase caused some lawmakers to wonder if there might be a hidden…
By Anna Christiansen
A study published in Psychological Science says it is possible to train children’s brains to resist craving junk food.
The September issue of National Geographic examines the Paleo Diet as a way to feed the planet's future generations — and offers a more complete look at what our ancestors really ate. Science writer Ann Gibbons joins Hari Sreenivasan to…
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