/https://tf-cmsv2-smithsonianmag-media.s3.amazonaws.com/filer/d3/64/d364b61e-6890-4e60-a9ae-cd1373879479/42-22575834.jpg)
America’s in the Midst of a Lobster Boom
With the lobster catch up sixfold in the last 30 years, can we eat without worry?
/https://tf-cmsv2-smithsonianmag-media.s3.amazonaws.com/filer/da/59/da5923ee-1bad-4eb3-a742-c75a80ba6f47/la_palma_sf.jpg)
Find Flavor Around Every Corner (and Off the Beaten Path) With These Culinary Walking Tours
From beloved institutions to hole-in-the-wall eateries, great food is everywhere
/https://tf-cmsv2-smithsonianmag-media.s3.amazonaws.com/filer/dc/9d/dc9d4e28-a75c-4b46-8bbf-27bb3090784e/42-31054666.jpg)
Who Will Save the World’s Chocolate?
As climate change threatens cocoa crops, rival food companies are banding together
/https://tf-cmsv2-smithsonianmag-media.s3.amazonaws.com/filer/89/e1/89e132ff-e6b2-4429-b652-6c885030bb80/42-32267132.jpg)
Wet Weather Causes Shortage of Pumpkins (and Pie)
Intense summer rains cut pumpkin yields in half
/https://tf-cmsv2-smithsonianmag-media.s3.amazonaws.com/filer/5f/fb/5ffbe9bb-b88a-46c6-b63f-5718cb1c3a41/opticalillusioncake.png)
Feast Your Eyes on an Optical Illusion Cake
This may be the most delicious optical illusion
/https://tf-cmsv2-smithsonianmag-media.s3.amazonaws.com/filer/a5/e2/a5e2a748-5043-471e-aa6c-6c7765dbdd4c/42-55266000.jpg)
How Decorative Gourd Season Conquered Fall
Strange-looking squash have become big business for farmers
/https://tf-cmsv2-smithsonianmag-media.s3.amazonaws.com/filer/f7/b3/f7b322b6-8e21-4080-9820-19b9306d0caf/be074910.jpg)
A Lunch Menu From the Titanic Just Sold for $88,000
The “unsinkable” ship served corned beef, mutton chops and custard pudding
/https://tf-cmsv2-smithsonianmag-media.s3.amazonaws.com/filer/79/c3/79c37dc7-ff55-4bac-ab69-92338cae8ff1/42-47273393.jpg)
/https://tf-cmsv2-smithsonianmag-media.s3.amazonaws.com/filer/6f/24/6f241f94-7b47-456e-8844-e94c1071502d/42-46144707.jpg)
How to Harvest and Dry Herbs
A guide to keeping a little bit of summer in your meals far into winter
/https://tf-cmsv2-smithsonianmag-media.s3.amazonaws.com/filer/02/94/0294f405-19cb-4292-ad35-f46f6ba7f51e/42-18816423.jpg)
How Italian Police Finally Busted Thieves for Nabbing $875,000 in Cheese
Cheese is the most stolen food in the world
/https://tf-cmsv2-smithsonianmag-media.s3.amazonaws.com/filer/1b/08/1b080ad7-093f-4327-a25f-aef1a72f9b49/pawpaw.jpg)
Tired of Apples? Pick These Exotic Fall Fruits Instead
Here’s where to find pawpaws, persimmons and other unusual fruits in the wild
/https://tf-cmsv2-smithsonianmag-media.s3.amazonaws.com/filer/47/bf/47bfcaf9-4bcb-43e3-a299-2f8e41060287/127431519_9e639e1598_o.jpg)
This Bat’s Tongue Works Like a Conveyor Belt
The unique tongues are raising new questions for scientists
/https://tf-cmsv2-smithsonianmag-media.s3.amazonaws.com/filer/f4/84/f4848ea7-4b1d-4685-9223-9aa21b4a2953/42-21052318.jpg)
Artisanal Pizza is Boosting the Coal Industry
Pizzerias are a new and growing market for coal companies
/https://tf-cmsv2-smithsonianmag-media.s3.amazonaws.com/filer/3f/7c/3f7ce0a7-2a47-4c1d-9351-f881190b7aeb/coffee-sack.jpg)
A Guide to Buying Ethical Coffee
How to make sense of the beans that promote sustainable agriculture and humane worker rights
/https://tf-cmsv2-smithsonianmag-media.s3.amazonaws.com/filer/9b/c0/9bc0ae0a-ff80-473a-aeaf-08bfb0d2f5e3/istock_000000532863_medium.jpg)
Americans Are Eating Later, and That May Contribute to Weight Troubles
Our bodies didn’t evolve to handle midnight pizzas
/https://tf-cmsv2-smithsonianmag-media.s3.amazonaws.com/filer/d1/69/d1697e0d-d440-48bc-b072-7d70edda406a/42-27699487.jpg)
How Doughnut-Loving Cops Became a Stereotype
A sugar-sweet symbol for beat cops around the country
/https://tf-cmsv2-smithsonianmag-media.s3.amazonaws.com/filer/40/b8/40b88d6d-f0ea-4274-804b-fe155c3268a8/42-70293644.jpg)
American Kids Are Obsessed With Apples
Apples make up 29 percent of the total fruit eaten by teens and kids in the United States
/https://tf-cmsv2-smithsonianmag-media.s3.amazonaws.com/filer/42/52/4252e163-9d5c-468b-8f9a-24669995643b/screen_shot_2015-09-17_at_60948_pm.png)
Making a Sandwich From Scratch Took This Man Six Months
The chicken sandwich also racked up a total cost of $1,500
/https://tf-cmsv2-smithsonianmag-media.s3.amazonaws.com/filer/45/ca/45caaff3-7183-4585-b3bd-0a48647a333b/sqj_1507_inca_limaeating_01.jpg)
Smithsonian Journeys Travel Quarterly: Inca Road
How Food Became Religion in Peru’s Capital City
Great cooking is what defines Lima today, but the culinary boom started decades ago, during a time of conflict
/https://tf-cmsv2-smithsonianmag-media.s3.amazonaws.com/filer/36/26/362668c1-6bc2-4021-83bd-900aa835ce6e/42-35202659.jpg)
Dining in the Future: Predictions for Restaurant Eating in 2040
Eateries may include more tech and fewer humans on staff
Page 61 of 85