Mushrooms that don't brown? Pigs resistant to diseases? Though the process does not introduce foreign genetic material into food or livestock, getting consumers to buy in will be an uphill battle.
In interview about his new documentary, "Wasted! The Story of Food Waste," the chef drives home the enormity of the problem and the importance of changing our perspective.
In an effort to transform edibles from trash to treasure, innovative mixologists are using bruised strawberries, cucumber peels and citrus rinds to make unique, socially-conscious craft cocktails.
'MPR News with Kerri Miller' goes on the road for a special MPR Day broadcast from Moorhead, where she assembled a panel of food experts to relish the food traditions of northern Minnesota.
When temperatures soar, there's nothing like a frozen treat to take off the edge. But if we dive in too fast, our brains are thrown for a distressing and sometimes painful loop. Here's why.