Black Lobster and the Birth of Canning

The canning innovation left another lasting impression: Foods are safe only when sterilized
March 08, 2012 | By Peter Smith

Weekend Events March 9-11: John Carter, Make Your Own Mud Cloth, and A Song for the Horse Nation

This weekend, experience the action of John Carter in IMAX, learn how to make your own mud cloth, and find out why the horse is such an important symbol in Native American culture.
March 08, 2012 | By Aviva Shen

Why We Have Sliced Bread

"Here is a refinement that will receive a hearty and permanent welcome," a reporter wrote of the best thing to hit grocery store shelves
March 07, 2012 | By Jesse Rhodes

The iPad of 1935

Yep, there was an app for that.
March 07, 2012 | By Matt Novak

Who Is Linda Tatersmith?

If flashy package design can lure people into eating factory-extruded chemical slurries, why shouldn’t it work to trick junk food addicts into eating a vegetable?
March 06, 2012 | By Sarah C. Rich

That’s Disgusting

While disgust originally protected us from potential poisons, it eventually gave rise to culturally defining flavors and odors, all perhaps tied to local microbes
March 05, 2012 | By Peter Smith

New Zealand: What’s Hot and What’s Not

From Stewart Island in the far south to the Surville Cliffs in the far north, New Zealand is a country almost as geographically diverse as the United States
March 01, 2012 | By Alastair Bland

Airships and Oranges: The Commercial Art of the Second Gold Rush

How citrus crate label design fueled a boom that caused the art form's own demise.
March 01, 2012 | By Sarah C. Rich

How a Ship Full of Fish Helped Recreate an Ancient Fish Sauce

A 2,000-year-old shipwreck held ceramic vessels full of fish sauce, as well as a giant tank for transporting live fish
March 01, 2012 | By Peter Smith

The Aftermath of Mountain Meadows

The massacre almost brought the United States to war against the Church of Jesus Christ of Latter-day Saints, but only one man was brought to trial: John D. Lee
February 29, 2012 | By Gilbert King

Five Ways to Eat Lentils

Tired of soup? Use them in cookies, pies or puddings—no, really
February 29, 2012 | By Jesse Rhodes

The World Will Be Wonderful In The Year 2000!

The secret formula for predicting a fantastical yet credible future
February 29, 2012 | By Matt Novak

Fish Sauce, Ketchup and the Rewilding of Our Food

Fermented fish sauce has been a culinary staple since at least the 7th century B.C. What makes this seemingly disgusting condiment so popular?
February 28, 2012 | By Peter Smith

Design Specs for a Genetically Ideal Snack

How plant geneticists are growing convenience food on trees
February 27, 2012 | By Sarah C. Rich

Events Feb 28-March 1: Paradox of Liberty, A Not So Still Life, and Perspectives on “Limits to Growth”

This week, learn about slavery at Monticello, meet artist Ginny Ruffner, and join experts for a day of discussion on sustainability.
February 27, 2012 | By Aviva Shen

Peeling Open the 1947 Chiquita Banana Cookbook

What do ham banana rolls with cheese sauce and salmon salad tropical have to say about politics?
February 24, 2012 | By Peter Smith

Designing the Perfect Fruit

How a tiny, seedless fruit becomes the iPhone of the produce aisle.
February 23, 2012 | By Sarah C. Rich

1970s Children Draw Robot Presidents and Nuclear Apocalypse

Kids predict the darndest things
February 23, 2012 | By Matt Novak

Halfway to the Bottom of the Earth: The Catlins

To see this place on a globe, home of the world's southernmost tapas reastaurant, one must lift it upward to expose the underbelly of the planet
February 23, 2012 | By Alastair Bland

Fruits and Vegetables Like You’ve Never Seen Them Before

Microscopy artist Robert Rock Belliveau says, "I couldn't believe the things I found on the things we eat every day"
February 22, 2012 | By Peter Smith

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