On a recent evening, KUOW reporter Ann Dornfeld froze a tray of wild blackberries. When she pulled out the tray, she saw that tiny worms had crawled out of each berry.
KUOW Photo/Ann Dornfeld

You know those blackberries you just picked?

There are worms in them.

Tiny white worms, almost transparent, that will ultimately blossom into fruit flies -- unless you eat them first. Scientists know them as Drosophila suzukii.

In the coming months, a few shoppers will encounter a new and unfamiliar phrase when looking at packages of pork: "Produced without the use of ractopamine."

It's the brainchild of David Maren, founder of Tendergrass Farms, which sells pork products from pigs raised the "all-natural" way, on pasture.

Maren first heard about ractopamine years ago, when he was just getting into this business. Maren was talking with his cousin, who raises pigs the conventional way, in big hog houses.

Chef and mixologist Kathy Casey at the Ballard Farmers Market.
KUOW Photo/Jeannie Yandel

Jeannie Yandel meets chef and mixologist Kathy Casey at the Ballard Farmers Market to shop for fresh peaches and honey to make a sparkling summer beverage: a honey lavender peach fizz (recipe below!).

Grapes before wine at the 2009 Indian Creek Harvest Fest in Kuna, Idaho.
Flickr Photo/Laura Gilmore (CC BY NC ND 2.0)

David Hyde talks with Alder Yarrow, founder of the wine blog  Vinography, about Idaho's prospects as a wine state.

An 8-year-old boy catches a pink salmon in the San Juans off Orcas Island.
KUOW Photo/David Hyde

David Hyde speaks with Seattle forager and writer Langdon Cook about why he's excited about the big pink salmon run of 2015 (and says you should be, too).  

A sign for the farmers market.
KUOW Photo/Ross Reynolds

Ross Reynolds meets food writer Sara Dickerman and her daughter Adele at the Columbia City Farmers Market to find out what’s fresh: some fine juicy plums that Dickerman turns into a plum pizza.

Christopherlin/Creative Commons

Yes, we're a food-obsessed nation. But we still have a long way to go to understand exactly what it is we're eating.

Food writer Anastacia Marx de Salcedo is here to help with a fun and startling new book "Combat-Ready Kitchen: How the US Military Shapes the Way You Eat."

During a severe drought in 2011, JennaDee Detro noticed that many trees on the family cattle ranch in Cat Spring, Texas, withered, but a certain evergreen holly appeared vigorous. It's called a yaupon.

"The best we can tell is that they enjoy suffering," Detro says with a laugh. "So this kind of extreme weather in Texas — and the extreme soil conditions — are perfect for the yaupon."

Detro began researching yaupon — a tree abundant in its native range, from coastal North Carolina to East Texas — and discovered that the plant contains caffeine and has a remarkable history.

Halibut catch in Alaska.
Flickr Photo/Jay Cross (CC BY 2.0)

Jeannie Yandel talks with Lee van der Voo, a Portland-based investigative reporter for Investigate West, about her reporting on how some sustainably-certified pollock and sole fisheries are actually harming small, Native halibut fishing communities in western Alaska. 

Do Fish Names Encourage Fishy Business?

Jul 30, 2015

Order a rockfish at a restaurant in Maryland, and you'll likely get a striped bass. Place the same order in California, and you could end up with a vermilion rockfish, a Pacific Ocean perch or one of dozens of other fish species on your plate.

This jumble of names is perfectly legal. But it's confusing to diners — and it can hamper efforts to combat illegal fishing and seafood fraud, says the ocean conservation group Oceana.

Flickr Photo/A.Davey (CC BY NC ND 2.0)

The perfect egg has dark orange yolk and a thick white. And when you crack it open, it acts as its own sauce.

Not, in other words, your typical grocery store egg, with a pale yolk that tastes like nothing.

Grapes on the vineyards of Cave B Winery in Quincy, Washington.
Flickr Photo/Samantha Levang (CC BY 2.0)

Marcie Sillman speaks with Dick Boushey, a grower and vineyard manager in the Red Mountain area, about the impact of heat on Washington's $1 billion wine industry. 

At Hack the CD this weekend, the focus was on problems facing Seattle's Central District.
KUOW Photo/Jamala Henderson

Damon Bomar wants to create an app that would help people find local odd jobs.

“For me personally it would work because I have a job, but at the same time I need a little more money on the side,” Bomar said. He presented his idea at the second Hack the CD conference in Seattle.

Federal Bill Could Trump Oregon GMO Bans

Jul 23, 2015

Supporters of Jackson County’s proposed genetically-engineered crops ban were ecstatic when it was announced Measure 15-119 had passed by a two-to-one margin.

Organic farmer and campaign organizer Elise Higley said the vote was a strong statement of local values.

“I’m just so grateful that the community stepped up in supporting local farmers and showing that they really care about their food security and want to protect family farmers against the threats of genetically engineered pollen and crops,” she said.

RadioActive Bites Into Food Culture

Jul 23, 2015
Julia Furukawa enjoying the RadioActive potluck
KUOW photo

In today's podcast, we explore the deep connection between food and culture. Jon Rubin of the Conflict Kitchen in Pittsburgh and the rest of the RadioActive team provide insight into that connection.