Americans hear a lot about how to eat healthy. But perhaps a more important question is: how can we make healthy eating affordable? In this month's Under the Microscope, Dr. Adam Drewnowski, Professor of Epidemiology at the University of Washington, digs into why this question matters, and what an answer might look like. Learn more.
It's Podcast Tuesday!
Researchers at ARS’s Functional Foods Research Unit in Peoria, Illinois, are mixing common cooking oils with natural waxes to create oleogels. Listen to this episode to learn about the secret sauce behind a healthier cooking oil.
For nearly three decades researchers at the Grain Legume Genetics Physiology Research Unit have been finding ways to make beans better putting them to the test against a range of trials of temperature, water levels, disease, and soil conditions and selecting those hardy survivors that withstand it all. Recently the researchers readied five new pinto bean cultivars for release. Learn more.
Interested in the dynamic of changes in the food supply and food composition? Check out FoodData Central for all your research and nutritional needs. Start today by learning more about Foundation Foods and all the commodity and minimally processed foods that you eat.
Earwig Biocontrol for Temperate Tree Fruits
Many growers consider earwigs a pest. But for apple growers, earwigs are an enemy of a bigger pest, aphids. Researchers developed a trap to capture earwigs and relocate them to apple orchards where they can feed on aphids and reduce aphid populations. Watch this video to learn more.
ARS Memorial Lecturers
The Agricultural Research Service's Memorial Lectureships recognize scientists who have made outstanding contributions to agriculture.
Congratulations to this year's winners.
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