The Senate Agriculture Committee has voted in support of a compromise plan that will preserve key school nutrition standards enacted after the passage of the Healthy, Hunger-Free Kids Act in 2010.

Yep, that's the law that requires schools to serve up more fruits, vegetables and whole grains. It also paved the way for major reductions in salt.

With the historic nuclear deal finally taking effect, a sanctions-free Iran can now get back to doing what it has excelled at for centuries: trade.

Because of Iran's strategic position on the Silk Road, that ancient highway that snaked from China to Europe, the caravans of tea, spice and silk passing through it also carried a weightless but imperishable cargo to foreign shores: Persian culture.

In California's Nevada County, an unusual explorer with an unusual name — Amigo Bob Cantisano — hunts for remnants of the Gold Rush, just not the kind you might expect.

Things to know about Stephen Ritz, one of NPR's 50 Great Teachers:

He and his students made bow ties out of Scrabble tiles.

His Bronx classroom, a refurbished school library, has more plants than desks.

He calls the room his National Health, Wellness and Learning Center. It's got tower gardens, gleaming cabinets and counters, an industrial sink and a new, mobile cooking station.

"In this class, we go from seed to tower to table to plate in 20 feet," Ritz says.

Separation of church and state? When it comes to fighting food waste, the U.S. government is looking to partner up with the faithful.

There's a new deli in rural Maine with a hotshot chef behind the counter. Foodies may know Matthew Secich's name from stints and stars earned at Charlie Trotter's, The Oval Room in Washington, D.C., and The Alpenhof Lodge in Jackson Hole, Wyo.

Recently, Secich joined an Amish community and moved his family and his kitchen off the grid.

His new spot, Charcuterie, is a converted cabin tucked away in a pine forest in Unity, Maine, population 2,000. You have to drive down a long, snowy track to get there, and you can smell the smokehouse before you can see it.

Weeknight Kitchen: Prosciutto Lemon Wrapped Chicken

Jan 14, 2016
Ryan Szulc / The Splendid Table

Makes 2 meals, enough for 4 each time

This amazing little dish will become legendary at your table. And when that’s the case, you can easily quadruple the recipe every once in a while. Fill your freezer with a month of ready-to-fly meals.

Today for Tomorrow: Stuff and roll the chicken breasts in advance (see Storage Tip). Fully cook this dish now and reheat anytime during the next several days.

For the Stuffed Chicken:

The U.S. Department of Agriculture's first stab at offering nutrition advice came in 1894, when W. O. Atwater, a chemist and pioneering nutrition investigator for the agency, published this warning in a Farmer's Bulletin:

"Unless care is exercised in selecting food, a diet may result which is one-sided or badly balanced. ... The evils of overeating may not be felt at once, but sooner or later they are sure to appear..."

Every year some 2 million Americans get infections from antibiotic-resistant bacteria, and 23,000 of them die from these superbugs.

Superbugs are mostly a hospital problem: They're where these pathogens are often born and spread, and where the infected come for help. But hospitals are not where the majority of antibiotics sold in the U.S. are used.

The bananas you find in the average U.S. grocery store are pretty much the same: They're the genetic variety known as Cavendish.

In the market in Mayagüez, Puerto Rico, though, you have choices.

Jerry Spagnoli is a leading expert of the daguerreotype, the earliest form of photography dating back to 1839. His work adapting it to the digital age has earned him a spot among a group of artists dubbed the "antiquarian avant-garde." He has worked with Chuck Close on daguerreotype portraits and nudes, and exhibited his work around the world.

Chipotle Mexican Grill is struggling to convince its customers it's a safe place to eat, after several outbreaks of foodborne illnesses have sickened hundreds of its customers. But no one thinks the task is going to be easy.

Slaughterhouses and meatpacking plants throughout the country employ a lot of people. About a quarter of a million Americans prepare the beef, pork and chicken that ends up on dinner tables. But some of those workers could eventually be replaced by robots. The world's largest meatpacking company is looking at ways to automate the art of butchery.

Late this fall JBS, the Brazil-based protein powerhouse, bought a controlling share of Scott Technology, a New Zealand-based robotics firm.

Our food-obsessed media landscape has proven fertile ground for wordplay. There are now new words to describe every food niche or gastronomical preference.

Can't stand little kids running amok in your favorite Korean fusion restaurant? You might have bratophobia. And you could be a gastrosexual if you use your cooking prowess to attract that new special someone.

In his new book, Eatymology, humorist and food writer Josh Friedland has collected many of these neologisms in a 21st century food dictionary.

About a decade ago, food writer Michael Pollan issued a call to action: Eat food. Not too much. Mostly plants. As 2016 opens, it looks like many American cooks and diners are heeding that call.

Vegetables have moved from the side to the center of the plate. And as another year begins, it appears that plants are the new meat.

Weeknight Kitchen: Lemon Pound Cake

Dec 31, 2015

Feeds 14

My maternal grandparents had thirteen children. I have fond memories of most of them. I remember my great-aunt Lois ironing linen for the church’s communion table and baking her famous pound cake. She was a little lady with a quiet spirit. This recipe embodies the stillness of women who were unselfish givers inside and outside the home.

Lemon Glaze:

· 1/4 cup fresh lemon juice (about 1 1/2 lemons)
· 2 cups powdered sugar
· 1 tablespoon plus 1 1/2 teaspoons lemon zest (about 2 lemons)

Pound Cake:

Serves 4 to 6

A stripped-down dressing of lemon juice and olive oil is all that’s needed for this salad, where smoked fish is the featured player. This most basic combination of fat and acid carries the trout’s gentle smokiness to every corner of the dish. And when the acidic sting of grapefruit (at Gjelina, we’re fools for the ones from Shaner Farms), lush slices of avocado, and the peppery bite of arugula come into play, this simple salad rises to the level of a classic.

José Anzaldo is a bright, cheerful third-grader in Salinas, Calif. He loves school, he's a whiz at math, and, like lots of little boys his age, he wants to be a firefighter when he grows up. He also entered the country illegally, and his parents are migrant farmworkers who harvest lettuce.

The special holiday version of Hershey's Kisses, now on sale nationwide, is an icon of the food industry's past, and perhaps also a harbinger of its future.

Back when Milton Hershey started making this product, more than a century ago, it was a simpler time. He ran the factory and the sales campaigns — although, for decades, he refused to advertise.

Today, The Hershey Company is a giant enterprise with factories around the globe. It owns food companies in China, Brazil and India.

Blending up eggs, milk, sugar, booze and with a bit of spice grated on top — sounds like eggnog, right? But use pisco instead of rum; sweetened, condensed milk in place of fresh milk and cream and a special ingredient — and you've got a cocktail de algarrobina. In Peru, it wouldn't be Christmas without it.