Maryland is officially crushing on Orange Crush cocktail Just in time for summer, Maryland gets an official state cocktail: Orange Crush. Marylanders are already drinking lots of them. Scott Maucione
How some chefs work to cut down microplastics in food Microplastics are getting into our bodies. And how we prepare food could be a big reason why.
Exodus of USDA veterinarians and others drives fears that U.S. farms are at risk More than a thousand people who worked to keep American agriculture free of pests and disease have left the federal workforce in President Trump's massive government downsizing. Andrea Hsu
BONUS: Our favorite summer patios Summer weather has hit Seattle, and that means it's patio time. Friends of Seattle Eats share their pick for the best spot to soak up some Seattle Sun and enjoy food and drink this summer. Clare McGrane
Looking to grill more veggies this Memorial Day? Try nopales NPR's Scott Detrow speaks with food writer Maria Melendez Ayala about nopales, edible cactus plants that are a staple in Mexican cuisine. Scott Detrow
The Northwest delicacy you won’t find in stores Seattle Times food writer Tan Vinh takes a trip to a Washington beach to catch an elusive delicacy: Horse clams. Restaurant owner Chris Cvetkovich shows him the ropes and prepares ceviche from the clams they catch. Clare McGrane
A salmonella outbreak sickens dozens, prompting a cucumber recall. Here's what to do The FDA says 26 people, nine of whom were hospitalized, have gotten sick across 15 states. It is still figuring out where the cucumbers were distributed — and warning people to take extra precautions. Rachel Treisman
Roy Choi's journey to healthier eating (hamburgers allowed) A conversation about eating healthier with celebrity chef Roy Choi, father of the Korean Fusion taco. Clare McGrane
The Trump administration wants food makers to switch to natural dyes The Trump administration hopes to eliminate potentially harmful synthetic dyes used to give foods, drinks and medicines vivid color. Manufacturers say it's not that simple to make the change. Yuki Noguchi