April Fulton
April Fulton is a former editor with NPR's Science Desk and a contributor to The Salt, NPR's Food Blog.
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A documentary follows three generations of a family as they harvest the essential seasoning in the blazing desert heat of Gujarat, India. But rather than decry their hard labor, the film honors it.
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A team of NPR journalists traveled the length of the U.S.-Mexico border seeking stories of people and crossing. One discovery they couldn't quite swallow was a street snack called tostilocos.
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Around the world, millions of families of Iranian descent will gather around a ceremonial table to mark the start of spring. This ancient Persian festival has a lot to do with fresh, green foods.
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Learning to garden and cook with cheap, healthful produce helped JuJu Harris survive while raising her son on food assistance. In a new cookbook, she shares her tips for struggling moms.
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If you like richer, darker, more intense maple syrup, you should pick Grade B. But the idea that B beats A seems counter-intuitive to lots of consumers who are just looking for something sweet to pour on their morning pancakes. So the syrup industry has revamped its grading system.
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American chefs from coast to coast are using evergreens to develop unique flavors in dishes from white fir and sorrel broth to pine needle vinegar to smoked mussels. It's a food trend with roots that go back centuries.
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The Chesapeake Bay once supplied most of the nation's oysters, but overharvesting and disease nearly wiped them out. Now, major public-private efforts to re-establish the oyster as a quality local food product appear to be working. And chefs say the results are sweeter than oysters from other waters.
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The funny live tweets coming from frozen supermarket pizza giant @DiGiornoPizza were a tasty highlight of the Sound of Music Live broadcast on NBC. Bad puns, silly lyric changes, and just plain clever comments earned the company more than 2,000 new followers in a single night.
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Costumes made of real food have long provoked reactions of both delight and horror. Many have sparked discussions about race, hunger, vegetarianism, commercialism, sexuality, morality and the ever-popular female body image. Here are a few of the more memorable examples.
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If you've always wanted to take a course at Harvard or with America's most talented chefs, but you didn't have the money, discipline or grades, now's your chance. The best part of this free online class: You can eat your lab experiments.