/https://tf-cmsv2-smithsonianmag-media.s3.amazonaws.com/filer/7a/69/7a697a30-4b46-4741-b6c1-d89c7ae4c66e/carrot-helmet.jpg)
Coming Soon: Helmets Made From Carrots
A Scottish company has created a biodegradable material from carrot pulp that could be used in protective sports gear
/https://tf-cmsv2-smithsonianmag-media.s3.amazonaws.com/filer/b3/58/b35858e2-6764-4e19-bbc2-5bd21ec52493/42-75298091.jpg)
For A Better-Tasting Tomato, Dip It In Hot Water Before Sticking It In The Fridge
A simple chemical trick could make supermarket tomatoes taste way better.
/https://tf-cmsv2-smithsonianmag-media.s3.amazonaws.com/filer/49/36/49362ee8-b95d-46ba-8836-344445c22d9e/chocolatemilk_edit.jpg)
/https://tf-cmsv2-smithsonianmag-media.s3.amazonaws.com/filer/4a/32/4a3275f5-1126-4ccd-a257-8ab66ea8b241/tajikbread2_edit.jpg)
/https://tf-cmsv2-smithsonianmag-media.s3.amazonaws.com/filer/24/60/2460ee5c-a179-441f-ba4a-3b02122d6f52/istock_000015416532_large.jpg)
In a neighborhood in Seoul, the Korea Environment Corp. is doling out fines to people dumping more than their allotted food scraps
/https://tf-cmsv2-smithsonianmag-media.s3.amazonaws.com/filer/80/ff/80ffd564-e023-4a2f-8707-7698160254c0/42-62637591.jpg)
/https://tf-cmsv2-smithsonianmag-media.s3.amazonaws.com/filer/3a/e6/3ae63587-9b01-44d1-bc08-c58395af0a42/swisscows_edit.jpg)
Swiss Troops Stormed France in the Name of Cheese (and Cows)
Thirsty cows + torrid heat = trouble between nations
/https://tf-cmsv2-smithsonianmag-media.s3.amazonaws.com/filer/0f/8a/0f8ac0dd-ae71-4578-b18d-d611eb6c9533/42-42985428.jpg)
The world’s commercial blueberries all have their roots in New Jersey
/https://tf-cmsv2-smithsonianmag-media.s3.amazonaws.com/filer/6d/df/6ddfb48f-d8b4-4ab9-b297-9bb2da698c7c/670fcd93d4610dcc55bb26184f86747f_original.jpg)
Swedish Designers Are Turning Fruits and Veggies Into a Nonperishable Powder
The dried and powdered produce, called FoPo, could become a staple in disaster relief
/https://tf-cmsv2-smithsonianmag-media.s3.amazonaws.com/filer/8b/31/8b316a93-f75d-4503-acf6-03b4f74a478e/4484832885_4b3dd10f9d_o.jpg)
/https://tf-cmsv2-smithsonianmag-media.s3.amazonaws.com/filer/51/b6/51b67eb0-26d0-45f5-9b5c-34f6eb12d4e9/auaue2dlaxdfteqpvqmk.jpg)
What Is a Personal Food Computer?
A farm the size of a desktop could change the way we grow food in cities
/https://tf-cmsv2-smithsonianmag-media.s3.amazonaws.com/filer/03/57/0357f99c-3047-41a5-8f4b-b3e5128ad126/42-21730451.jpg)
/https://tf-cmsv2-smithsonianmag-media.s3.amazonaws.com/filer/30/91/3091a35d-c3a6-46e8-bde9-865d136e61f0/lobster_edit.jpg)
/https://tf-cmsv2-smithsonianmag-media.s3.amazonaws.com/filer/32/09/3209ea75-ae80-41d0-a0d3-856a269e7535/istock_000026609707_medium.jpg)
Top Five Myths About Human Kidneys
From limiting alcohol consumption to detoxing, many misconceptions circulate about how to keep your kidneys healthy
/https://tf-cmsv2-smithsonianmag-media.s3.amazonaws.com/filer/f4/e9/f4e98a4d-819d-45df-bfb8-9b24ed165afd/rotisseriechicken.jpg)
Who Were the First People to Eat Chickens?
A find in Israel shows evidence of chicken consumption from as early as 400 B.C.E.
/https://tf-cmsv2-smithsonianmag-media.s3.amazonaws.com/filer/a0/c8/a0c81172-8ad8-4564-b167-afaef9b1485b/carrots_edit.jpg)
/https://tf-cmsv2-smithsonianmag-media.s3.amazonaws.com/filer/cc/ad/ccadfc19-1543-4a9b-b952-16d786885814/42-53853434.jpg)
Bakers Are Still Searching for the Perfect Egg Replacement
Egg prices are hitting record highs, raising demand for substitutes
/https://tf-cmsv2-smithsonianmag-media.s3.amazonaws.com/filer/82/49/8249f8a0-05a1-4c4f-93f0-a0c892fedbab/vlcsnap-2014-09-23-10h54m38s224.jpg)
Off the Coast of Italy, Two Divers Are Building Underwater Greenhouses
The biospheres could provide an alternate means of farming in regions with unstable growing conditions
/https://tf-cmsv2-smithsonianmag-media.s3.amazonaws.com/filer/8b/fe/8bfed55c-8396-4d93-b43c-b2bd97ee639e/good_bruschetta.jpg)
/https://tf-cmsv2-smithsonianmag-media.s3.amazonaws.com/filer/27/e5/27e54932-2a3b-4945-a13a-957ca51e5a45/beerglass_edit.jpg)
Page 63 of 85