London Borough Raises Pints — And Legal Protections — To U.K.’s Fading Pubs

Why California’s New Farmworker Overtime Bill May Not Mean Bigger Paychecks
California lawmakers just passed a landmark bill that would make farmworkers eligible for overtime if they work more than eight hours a day or 40 hours a week. Some farmers say they can’t afford that.

Northeast Farmers Grapple With Worst Drought In More Than A Decade
This year, many fields are bone dry — and that has many farmers in the region thinking about how to manage their land, their animals and the water that is there.

Jollof Rice: West Africans Dish It Up With A Hefty Serving Of Smack Talk
Jollof rice is a celebration dish in West Africa. Each country in the region has its own take — and the rivalry over which version reigns supreme is constant fodder for a delicious war of words.

The Strange, Twisted Story Behind Seattle’s Blackberries
Those tangled brambles are everywhere in the city, the legacy of an eccentric named Luther Burbank whose breeding experiments with crops can still be found on many American dinner plates.

A Chocolate Pill? Scientists To Test Whether Cocoa Extract Boosts Health
Chocolate lovers may agree cocoa is the food of the gods, but how strong is the evidence that it boosts heart health? Researchers are recruiting for a new study aimed at answering this question.

Japan’s Centuries-Old Tradition Of Making Soba Noodles
In the remote mountains of the Japanese island of Shikoku, an old woman makes soba noodles by hand from locally grown buckwheat. It’s ancient technique that is adapting to modern times.

Friendly, Delicious Rivalry Surrounding Jollof Rice
West Africa’s signature dish is jollof, a rice entree to which many countries in the region lay claim. NPR’s Ofeibea Quist Arcton explains the culinary wars.

After Italy Quakes, Food World Delivers Support To Home Of Famous Pasta Dish
Amatrice was set to host the 50th celebration of pasta all’Amatriciana famously made there, but this week’s earthquake devastated the town. NPR’s Scott Simon speaks with food blogger Jeremy Cherfas.

Ramen Noodles Are Now The Prison Currency Of Choice
Ramen will buy anything from smuggled fruit to laundry services from fellow inmates, a study at one prison finds. It’s not just that ramen is tasty: Prisoners say they’re not getting enough food.

America’s Real Mountain Of Cheese Is On Our Plates
To help dairy farmers hurt by a glut, the USDA said this week it’ll buy $20 million worth of cheese and give it to food banks. But we eat so much of the stuff, that’s hardly a drop in the bucket.

The Aztecs Once Revered It. Will You Fall For Amaranth, Too?
Hardier than corn, this ancient grain has a subtle, nutty flavor and is full of nutrients. But for most Americans, amaranth is still obscure. Researchers in Tennessee hope to change that.

Food World Rallies For Quake-Hit Amatrice, Home Of Famous Pasta Dish
In Italy and the U.S., restaurants are pledging to use sales of Amatrice’s signature dish, spaghetti all’ amatriciana, to raise funds for the Italian town devastated by Wednesday’s earthquake.

One Professor’s Quest To Collect Every Video Game Soda Machine
From Sprunk and Grog to Nuka-Cola and Fountain View, soda machines are everywhere in video games. A researcher says they can serve a dose of nostalgia after the apocalypse.

Domino’s Pizza Tests Drone Delivery In New Zealand
Don’t expect the service soon. The head of a drone company told Reuters they have to figure out how to navigate “random hazards like power lines, moving vehicles and children in the backyard playing.”

He Used To Live On The Streets Of Mumbai. Now, His Cafe Welcomes Everyone
Amin Sheikh’s new cafe is a rarity in class-stratified India: It’s open to people from all walks of life. Sheikh is a former street child, and so are many of his employees.

Bread Grains: The Last Frontier In The Locavore Movement
Modern bakeries rely on industrial mills for their flour. But a small and growing number of bakers, chefs and pasta makers are making their own flour with the age-old method of stone milling.

Berkeley’s Soda Tax Appears To Cut Consumption Of Sugary Drinks
According to a new study, the nation’s first soda tax succeeded in cutting consumption of sugar-sweetened beverages. But there’s uncertainty about whether the effect will be permanent.

Soda Tax Drives Down Sales In Berkeley, Calif.
According to interviews conducted before and after Berkeley imposed a tax on sugary drinks, the tax is having the desired effect. People reported drinking 20 percent fewer sugar-sweetened drinks after the tax went into effect.

Yes, America Has A Working Tea Plantation. We Visited It
The only commercial tea plantation in the U.S. is located on Wadmalaw Island, S.C. It makes tea from bushes descended from plants first brought here in the 1700s. We chat with its tea taster.

Craft Distillers Tap Pure Sugar Cane For A Southern Rum Renaissance
The South was once a hub for sugar plantations. Now, small rum-makers are turning away from molasses, culling fresh sugar cane itself to create smooth liquors with grassy, woody or floral flavors.

How South Korea Uses Kimchi To Connect To The World — And Beyond
The traditional dish is so essential to the nation’s culture and identity that the government promotes it globally in an effort to foster understanding and peace among countries.

In Singapore, First Street Food Vendor Earns Earns A Michelin Star
A Singapore chef is the first street vendor to earn a Michelin star. NPR’s Scott Simon talks with Michelin Guides’ International Director Michael Ellis about Chef Hin Meng’s cheap culinary delights.

This Is Not Your Grandma’s Jam
So-called “savory jams” are experiencing a surge in popularity. But what makes a jam a jam?

Artisanal Food Waste: Can You Turn Scraps Into Premium Products?
Entrepreneurs hope that, instead of paying bottom dollar for produce that might otherwise have ended up in the landfill, customers will pony up for high-end foods made from rescued ingredients.

Shrimp Grown In Tanks Make A Splash, Coming To A Market Near You
The U.S. appetite for shrimp is often fed in unsavory ways, with seafood produced unsustainably, sometimes with slave labor. In New York’s Hudson Valley, an indoor aqua farm is raising an alternative.

Better Burgers, More Healthful Hot Dogs: Could A Pinch Of Seaweed Be The Answer?
Processed meats used in hot dogs and hamburgers are high in levels of salt and fat. Some scientists want to boost these foods’ nutritional profile by adding seaweed to the meats.

Hot Enough For You? Cool Off With A Brief History Of Frozen Treats
The Roman Emperor Nero was said to enjoy snow topped with honey. Persians liked to drink sharbate over ice. But a scientific discovery in the 1500s paved the way for our modern ice creams.

Indian Accent Chef Breaks Culinary Boundaries With New York Location
Indian Accent is a Delhi restaurant that does creative fusion twists on Indian classics. Think blue cheese naan or a traditional Indian stuffed crepe filled with hoisin duck. NPR’s Ari Shapiro talks to the executive chef and creative mastermind Manish Mehrotra about opening his new location in New York.

Distilling The Story Of California Wine, One Label At A Time
At the world’s largest wine research library — inside UC Davis — librarians are crowd-sourcing their archives to understand the forces that shaped California’s wine industry into a global powerhouse.

At This Experimental Culinary Event, The Cutlery Is High Art
Three Michelin-starred chefs will cook for 60 guests in a one-night voyage of vittles in California. We talked to an artist creating the virtuosic flatware for the event.

From Darkroom To Kitchen: A Time Capsule Of Recipes From 1970s Photographers
Ansel Adams’ poached eggs. William Eggleston’s cheese grits casserole. Four decades after being hidden away in a museum, a collection of images and recipes from famed artists finally sees the light.

Creamed, Canned And Frozen: How The Great Depression Revamped U.S. Diets
During the Depression, cheap, nutritious and filling food was prioritized — often at the expense of taste. Jane Ziegelman and Andy Coe, authors of A Square Meal, discuss food trends of the time.

Fishing And Foraging: How To Catch Your Seafood, Ethically
Fisherman Kirk Lombard’s new book teaches people to fish and forage along the northern California coast, while urging them to harvest in moderation, follow regulations and respect sea creatures.

The Gold-Hungry Forty-Niners Also Plundered Something Else: Eggs
When food shortages struck San Francisco, wily entrepreneurs raided the dangerous Farallon Islands for protein-rich eggs from seabirds. In the process, they destroyed both wildlife and each other.

Master Chef Turns Leftovers Into Fine Dining For Brazil’s Hungry
World-renowned chef Massimo Bottura is putting his culinary skills to use with a world-class soup kitchen in Rio de Janeiro.

Indoor Shrimp Production Opens New Possibilities For Food
Americans love shrimp, but stories about slave labor and environmental issues have raised concerns about the way shrimp is currently produced. One man in New York is trying a new method — indoors.

How To Create Sustainable Seafood
Chef and author Barton Seaver, director of the Sustainable Seafood and Health Initiative at Harvard University, talks about sustainable seafood and the promise of farmed fish and aquaculture.

Culinary Superstars Take Their Top-Rated Spanish Restaurant On The Road
The Roca brothers are taking on a huge logistical challenge this summer: They’re recreating their cuisine in five cities, including London, San Francisco, Phoenix, Hong Kong and Santiago, Chile.

In A Remote Vault In Norway, Repository Stores The World’s Seeds
Cary Fowler, senior adviser to the Global Crop Diversity Trust, talks about a giant vault of millions of seeds stored away in an icy mountain in Norway. Fowler is the author of Seeds on Ice.

Philly Artist Tastes The Rainbow And Saves The Wrappers
Philly-based artist Sean Brown transforms the refuse from Skittles, Tootsie Pops, Starburst, Mamba — and whatever other candy he can get his hands on — into works of art.

The Colony-Killing Mistake Backyard Beekeepers Are Making
Bee experts warn that novices may be inadvertently putting their hives in danger by not keeping the mite population in check.

The Power Of Worm Poop
What comes out of the tail end of worms appears to be very good for crops.

Chile Battles Obesity With Stop Signs On Packaged Foods
About 67 percent of Chileans older than 15 are overweight, and processed food is one of the major culprits. Health officials hope more obvious labeling will help people make healthier choices.

How Rural Farming Communities Are Fighting Economic Decline
The tiny farming town of Brookfield, Mo., isn’t what it used to be. But local leaders are looking to revive it by encouraging small businesses and tempting young residents to stay in town.

Working ‘The Chain,’ Slaughterhouse Workers Face Lifelong Injuries
Workers at American slaughterhouses and meat processing plants perform thousands of repetitive motions every day. The work often lead to invisible, yet painful and lasting injuries to their bodies.

Fines For Meat Industry’s Safety Problems Are ‘Embarrassingly Low’
Slaughterhouses, while safer than decades ago, are some of the country’s most hazardous workplaces. They are fined by the government for safety violations, but those fines may not be big enough.

Should We Make Room For Worms On Our Dinner Plate?
Earthworms are a source of protein, calcium and much more. But they may not be the top option for feeding a hungry world.

Sons Are Still More Likely Than Daughters To Take Over The Family Farm
Traditional gender roles on farms are changing, but slowly. While men are typically still in charge of operations, women are beginning to take on greater leadership.

Water Ice, Philly’s Classic Summer Cooler, Gets Hot Across The Country
Until recently, this classic Philadelphia dessert was hard to find outside the city. Not anymore.

Productive, Protein-Rich Breadfruit Could Help The World’s Hungry Tropics
Packed with nutrients, easy to grow and adaptable to local cuisines, this tropical superfood could bring more food and cash to poor farmers around the world.

You Can Eat It Here And There: Green Eggs And Ham Are Everywhere (On Menus)
The Dr. Seuss book that made the dish famous turns 56 this month. But what does this meal taste like in real life? Chefs across the U.S. are tackling the question.

The Roca Brothers, Famous For Fusing Food And Tech, Hit The Road
To international foodies, the Rocas are rock stars of haute cuisine. This summer, they’ve bolted their restaurant in Spain to cook gourmet pop-up meals in five cities over five weeks.

Food Manga: Where Culture, Conflict And Cooking All Collide
In Japan, a country rich with visual storytelling, food has skyrocketed as a genre of manga — and the stories often depict a struggle for self-improvement.

Feijoada Wins The Gold In Brazilian Cuisine
Visitors to the Rio Olympics will likely have a chance to taste feijoada. Chef Alcy De Souza of The Grill From Ipanema in Washington, D.C. explains how the Brazilian stew is made.

‘Engine Block Burritos’ — And Other Road Trip Tips From Touring Musicians
Intake manifold stew. Altoids can cake. These are a few of the ideas traveling musicians have come up with to keep them going on tour. Now, they’re offering advice for a summer trip on a budget.