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Serious Eats and the seriously tough business of digital media

Jun 11, 2019
Serious Eats was Ed Levine's "dream job." "I just didn't know all the baggage that would come with the dream job."
Ed Levine, creator of Serious Eats and author of the new book, "Serious Eater: A Food Lover's Perilous Quest for Pizza and Redemption."
Photo by Vicky Wasik, courtesy of Serious Eats

In the flooded farm belt, a race against the clock for planting

Jun 7, 2019
Growers are racing to plant corn, soybeans and wheat before it's too late.
Water pools in rain-soaked farm fields on May 29 near Gardner, Illinois.
Scott Olson/Getty Images

These bygone supermarkets live on in our memories

May 17, 2019
Many people remember local supermarkets past. Here's our ode to three venerable chains that are now gone.
Some of the items in Jim Pessek’s Red Owl collection that he hopes to display in the museum in a former Red Owl store in Stewart, MN.
Judy Griesedieck

Food innovators in Denmark look to the future of food

May 17, 2019
The country has prioritized culinary innovation in recent years.
Chef Rasmus Munk
John Laurenson/Marketplace

Rising demand for plant protein feeds growth of the humble pea

May 1, 2019
The versatile legume can be found in pasta, milk, pet food and the “Beyond Burger.”
Ryan Klassen inspects pea seeds on his farm in Belgrade, Minnesota. Those peas are the base of the protein being used in a range of products, including energy bars, cereals and milks.
Renata Sago/Marketplace

Rebranding a Southern city with food to the fore

Apr 26, 2019
Charlotte, North Carolina, wants visitors and potential residents to see it as a culinary capital.
A group of chefs from Charlotte, NC, cooked at the James Beard House in New York as part of a rebranding campaign for the city.
Clay Williams, courtesy of the James Beard Foundation

Beyond Meat to seek $175 million in IPO

Apr 22, 2019
There’s a growing battle in the market for burger patties that look meat — and are supposed to taste like it — but are made from plants. The Beyond Burger, made by a company called Beyond Meat, is one of the competitors. And today, the company said it’s hoping to raise something north of $175 million through […]
Aaron Davidson/Getty Images

For public good, not for profit.

Why is that Masters pimento cheese sandwich so cheap?

Apr 11, 2019
"Augusta National does not mind leaving a little money on the table," said one person who analyzed concessions at the Super Bowl of golf.
One of Augusta National's famed pimento cheese sandwiches is seen during the second round of the 2011 Masters Tournament at Augusta National Golf Club on April 8, 2011 in Augusta, Georgia.
Jamie Squire/Getty Images

Late potato planting could affect french fry supply

Apr 2, 2019
Availability of french fries depends on the weather in Washington, Oregon and Idaho this spring.
Potatoes scoot by on belts at Balcom and Moe, Inc. in Pasco. The potatoes are rinsed, sized and put in bags destined for America’s supermarkets. The potato farmer and packer-shipper has been in business since the 1920s.
Anna King for Marketplace

Delivery companies finding ways to help restaurants donate excess food

Feb 19, 2019
Nearly one-third of food prepared by restaurants and grocery stores winds up as waste, according to data cited by the Environmental Protection Agency. It can be awkward and costly for restaurants to coordinate transport of their surplus food to shelters or food banks, but food delivery companies like Postmates and DoorDash have started offering restaurants […]
Nearly one-third of food prepared by restaurants and grocery stores winds up as waste, according to the EPA.
krblokhin/iStock/Getty Images Plus