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Food

Food

Pork shoulder, cauliflower and cheese curds are all trending in 2016, according to Google's tracking of food-related searches. That list might either nauseate you or make your mouth water.

In Florida, homeowners have a propensity for landscaping. They take great pride in the green carpet of grass in front of their homes. But one Florida man is working on a project that's turning his neighbors' lawns into working farms.

Chris Castro has an obsession — turning the perfectly manicured lawns in his Orlando neighborhood into mini-farms.

"The amount of interest in Orlando is incredibly surprising," Castro says.

Known for freeways more than forests, Los Angeles isn't the first place one thinks of when it comes to foraging for food in the wilderness. But for Pascal Baudar, the city is a treasure trove of hundreds of varieties of wild plants and insects that he uses in unusual culinary creations.

Renate Senter clearly remembers the first care package she received, in 1946. She, her mother and her sister had fled Poland. In the aftermath of World War II, they'd ended up in a small town, in the British-controlled section of West Germany. "It was my first day of school and all the children got one," she says. "And I remember it was a small package — burgundy. And in white letters, it said 'CARE' on it."

When Mariko Becker wants a particular kind of Japanese noodle, she can't find it near her northeast Ohio home.

"[I like the kind that] is tied, knotted, very convenient, but you can't get it," she says.

Becker is Japanese, and she's lived in various Ohio cities for more than 20 years. She says Asian markets are good for common things like soy sauce, but not specialty items.

"When you get into some Japanese brand, or specifically catered to some sort of cooking style, then it's a little bit harder," Becker says.

I.

Americans have until May 10 to help the Food and Drug Administration with one of philosophy's greatest riddles: What is the meaning of "natural"?

If I say Kentucky Derby, you say ... mint julep?

Well, if you're a Kentucky dame like me you do. As my fellow Louisville native Jesse Baker once pointed out: "It ain't Derby without a mint julep."

Race fans have been drinking mint juleps at Churchill Downs in Louisville since the racetrack's inception in 1875, according to bourbon historian Fred Minnick.

Let's say you're an environmentally motivated eater. You want your diet to do as little damage as possible to our planet's forests and grasslands and wildlife.

But how do you decide which food is greener?

Take one example: sugar. About half of America's sugar comes from sugar cane, and half from sugar beets. They grow in completely different climates. Sugar cane is a tropical crop, and sugar beets grow where it's colder and dryer.

Each one has an impact on the environment — sometimes a dramatic impact — but in very different ways.

Frozen vegetables are a staple in many diets, so a huge recall of them has us peering at the packages in our freezers.

On Tuesday evening, the U.S. Centers for Disease Control and Prevention announced an outbreak of the deadly Listeria monocytogenes bacteria — and frozen vegetables and fruits are believed to be the cause.

Serves 4

· Fine sea salt
· 2 cups Israeli couscous
· 1 cup frozen or shelled fresh green peas
· 3/4 cup roughly chopped raw pistachios
· 3 scallions, chopped
· 1 cup Kale Pesto (recipe follows)
· 2 cups chopped butter lettuce
· 6 teaspoons lemon juice
· 1 tablespoon olive oil
· Freshly ground black pepper
· Lemon wedges, for squeezing
· Shaved Parmesan, for garnish

Honey, I shrunk the queso.

The food glitterati will gather in Chicago Monday night for the black-tie James Beard Chef and Restaurant Awards, known as the "Oscars of the food world." Most of the categories sound like industry fare: Outstanding Restaurant Design. Best Chef: Great Lakes. Best New Restaurant. Rising Star Chef of the Year. There's not much of interest for anyone outside the foodies and food world orbit. Except, that is, for a sneakily subversive category: America's Classics.

Harriet Tubman, who will soon be the first African-American to grace a U.S. currency note, spent her whole adult life raising money either to rescue slaves or help them start life afresh on free soil. While her abolitionist friends in the North were generous contributors to the cause, Tubman also self-funded her heroic raids through an activity she enjoyed and excelled at: cooking.

Tubman's role as a professional cook, which provided her with a much-needed source of money in her long and poverty-stricken life, has often been overlooked.

Weeknight Kitchen: Spring Leek Soup with Sage

Apr 27, 2016

Serves 4

When orchardist Eliza Greenman walks through a field of apple trees and gazes upon a pocked array of blemished and buckled fruits — scarred from fighting fungus, heat and pests — she feels a little thrill of joy. "I'm absolutely infatuated with the idea of stress in an orchard," says Greenman, who custom grafts and grows pesticide-free hard cider apples in Hamilton, Va. These forlorn, scabbed apples, says Greenman, may actually be sweeter.

Picture a dusty, nomadic herdsman around 5000 B.C., trudging with his mare somewhere in Central Asia, and pausing to quaff a refreshingly tart yogurt drink from his gourd. Fast-forward to the present day, and it seems all you need for your daily dose of friendly flora is to wander into the kitchen and pop a breakfast burrito in the microwave.

Editor's note: This week, to mark the 400th anniversary of William Shakespeare's death, we will be running a series of stories examining the links between food and the Bard.

Anyone who has ever spent Thanksgiving with family knows that the table is a great place for drama. We talk, we shout, we love, we fight — or sit in silence and seethe. And we're all stuck there, gnawing on our turkey legs, playing out our usual roles, unable to just walk offstage.

That is the very idea William Shakespeare exploited to fill theaters.

Weeknight Kitchen: Shanghai-Style Poached Salmon

Apr 18, 2016

Serves 4

Here, I am taking liberties with a classic Shanghai-style braised whole fish by using salmon fillet cut into individual portions. The salmon is first cooked in water that has been simmered with ginger and green onions. Before it is fully cooked, almost all the liquid is drained off and the fish is basted in a sweet vinegar sauce and cooked through. I like to serve this dish with steamed jasmine rice, spooning some of the sauce over the rice.

· 4 salmon fillets, about 6 oz [170 g] each, skin and pin bones removed

Sweet Vinegar Sauce

If you melt at the creaminess of full-fat yogurt, read on.

A new study finds the dairy fats found in milk, yogurt and cheese may help protect against Type 2 diabetes.

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