Maria Godoy

Experts will tell you that if you want to raise a kid who eats just about everything, you should feed them what you eat — assuming you're eating a varied, healthy diet. It's what most cultures have done for most of human history.

But American culture sends parents a very different message. Kids menus full of so-called "kid foods" like chicken nuggets, pizza and french fries are everywhere. There's good reason why salty, sweet and fatty foods appeal to kids: It's basic biology.

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Where other chefs might see kitchen trash, Tim Ma finds treasure — for his culinary creations, and his bottom line.

Can a $12 lunch change the way people think about racial wealth disparity in America? How about a $30 lunch? That's the premise behind a social experiment playing out in a New Orleans food stall.

Chef Tunde Way opened his pop-up stall in the city's Roux Carre venue in early February. The listed price for the Nigerian food is $12. But when white people walk up to order, they are asked whether they want to pay $30. Why? "It's two-and-a half times more than the $12 meal, which reflects the income disparity" between whites and African-Americans in New Orleans, says Wey.

The Trump administration unleashed a flood of outrage earlier this month after unveiling a proposal to overhaul the Supplemental Nutrition Assistance Program, formerly called food stamps. The plan would replace half the benefits people receive with boxed, nonperishable — i.e. not fresh — foods chosen by the government and not by the people eating them.

In December 1955, after Rosa Parks refused to give up her seat on a Montgomery, Ala., bus to a white man, the Rev. Martin Luther King Jr. and other black ministers and community leaders organized a citywide bus boycott in protest. That part is well known.

Less well-known is the story of Georgia Gilmore, the Montgomery cook, midwife and activist whose secret kitchen fed the civil rights movement.

Exercise is great for your health. But if you're looking to lose weight in the new year, you should know this: How much you eat ultimately matters more than how much you work out.

Like a lot of Americans, I've got some extra pounds to shed. So about two months ago, I started tracking everything I eat using an app called Lose It! It's one of several apps out there — like MyFitnessPal and MyPlate – designed to help you watch your diet. When I eat something, I can look up how many calories it contains in the app. If my food isn't listed, I add it myself.

Food waste is a huge problem globally — starting with our own refrigerators. Over this Thanksgiving week, Americans will throw out almost 200 million pounds of turkey alone, according to figures from the Natural Resources Defense Council.

But before you toss that bird, read on. We asked Massimo Bottura, one of the world's best chefs, to help us figure out what to do with our holiday leftovers.

Bedecked in fondant and flowers, modern wedding cakes are the centerpiece of the marriage feast — an edible form of art. But are they also an expression of free speech?

That is the question the Supreme Court will consider this fall when it hears the case of a Colorado baker who refused to make a custom wedding cake for a gay couple because he said it would violate his religious beliefs.

"You'd think cake would be apolitical, and yet here we are," muses baker Catherine George of Catherine George Cakes.

At 87, Dolores Huerta is a living civil rights icon. She has spent most of her life as a political activist, fighting for better working conditions for farmworkers and the rights of the downtrodden, a firm believer in the power of political organizing to effect change.

In 1980, soon after Soviet troops invaded Afghanistan, Zubair Popal fled the country with his wife, Shamim, two young sons and infant daughter.

"There was no hope for me to stay," he recalls. "I thought about the future of my kids. And in those days when the Soviet Union went to a country and invaded that country, they never left."

John T. Edge is a man who knows how spin a good yarn. Listening to him talk can feel like falling under the spell of your favorite college professor. He's wickedly smart, funny, warm and welcoming.

And for years, the tale he's been telling is all about Southern food: about its central role in Southern identity, and about what it owes to the African-American and immigrant cooks who have historically been left out of the standard narratives the South tells about itself.

By night, they play gigs. By day, they sample ramen in cities across America.

When President Trump's budget director, Mick Mulvaney, unveiled the administration's budget blueprint earlier this week, which calls for significant cuts to food stamps, he noted that the aim of the budget was to get people working.

"If you're on food stamps and you're able-bodied, we need you to go to work. If you're on disability insurance and you're not supposed to be — if you're not truly disabled, we need you to go back to work," Mulvaney said Tuesday.

They're seemingly unavoidable on Instagram these days: photos of bright yellow egg yolks nestled in a fluffy bed of egg whites, like the sun framed by billowy clouds. They're called cloud eggs, and they're pretty enough to look like a taste of heaven ... which is probably why people are obsessively whipping them up and sharing their pictures on social media.

Yet the latest food fad du jour is actually a modern spin on a nearly 400-year-old recipe.

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