The seven-story Don Quijote megastore in the Shibuya district of Tokyo is open 24 hours a day, but it’s hard to say when it’s rush hour, because there’s always a rush. A labyrinth of aisles…
A decade ago, Greek yogurt was ascendant in America. In New York state, the hope among farmers and politicians was that their fortunes would benefit as well. In 2005, Hamdi Ulukaya spent less than $1…
SAMBAVA, Madagascar — Bright moonlight reflected off broad banana leaves, but it was still hard to see the blue twine laced through the undergrowth, a tripwire meant to send the unwary tumbling to the ground.…
You can easily figure out a bar manager’s secret passion. All you have to do is take a close look at the bottles behind his or her bar. No matter how diverse the selection, there…
It began as a mimeographed score sheet, compiling the opinions of about 200 avid restaurant-goers in New York City. A fun side project dreamed up by lawyers Tim and Nina Zagat in 1979, the guide…
Around two years ago, the then 10-person team of Bowery, an indoor farming startup, started growing a small array of leafy greens out of what was once a shipbuilding yard in Kearny, New Jersey. Undeterred…
American eating habits are changing faster than fast food can keep up. Instead of dining out, more Americans than ever are staying in. Restaurants are getting dinged by the advent of pre-made meal kits and…
Tiny bits of plastic have seeped into soil, fish and air, posing a threat to animal and human health. Mark Browne had a suspicion. He hoped the samples of dried blood taken from a blue…
On a projection screen in front of a packed room in a coastal Maine town, computer-animated salmon swim energetically through a massive oval tank. A narrator’s voice soothingly points out water currents that promote fish…
Like nearly a quarter of students in the College, rising third-year Max Teplitz is an economics major. But he’s minoring in modern Hebrew. “My Jewish identity has always been pretty important to me,” he said.…