1. Ferrero, the Nutella-maker, now a giant company based in Alba, Italy, uses about a quarter of the world’s hazelnut supply — more than 100,000 tons every year.
That’s pushed up hazelnut prices. And this year, after a late frost in Turkey that froze the hazelnut blossoms and cut the country’s hazelnut production in half, prices spiked even further. They’re up an additional 60 percent.
Because they’re so valuable, more people want to grow them. Farmers are growing hazelnuts in Chile and Australia. America’s hazelnut orchards in Oregon are expanding.
Thanks To Nutella, The World Needs More Hazelnuts
Photo credit: Ingrid Taylar/Flickr View in High-Res

    Ferrero, the Nutella-maker, now a giant company based in Alba, Italy, uses about a quarter of the world’s hazelnut supply — more than 100,000 tons every year.

    That’s pushed up hazelnut prices. And this year, after a late frost in Turkey that froze the hazelnut blossoms and cut the country’s hazelnut production in half, prices spiked even further. They’re up an additional 60 percent.

    Because they’re so valuable, more people want to grow them. Farmers are growing hazelnuts in Chile and Australia. America’s hazelnut orchards in Oregon are expanding.

    Thanks To Nutella, The World Needs More Hazelnuts

    Photo credit: Ingrid Taylar/Flickr

  2. Dan Charles

    Hazelnuts

    Nutella

    The Salt

  1. The peaches we eat today look very little like the first peaches planted. We can thank the Chinese farmers who first domesticated the fruit for kicking off the millennia of breeding for perfection.
The Perfect Summer Peach Wasn’t Always So Rosy
Courtesy of Jose Chaparro/University of Florida View in High-Res

    The peaches we eat today look very little like the first peaches planted. We can thank the Chinese farmers who first domesticated the fruit for kicking off the millennia of breeding for perfection.

    The Perfect Summer Peach Wasn’t Always So Rosy

    Courtesy of Jose Chaparro/University of Florida

  2. The Salt

    Peaches

    ALISON BRUZEK

    perfection

  1. Any way you slice it, Americans are obsessed with pizza. One in eight of us are noshing it on any given day, according to the U.S. Department of Agriculture. And the average American consumes pizza about 39 times a year, according to the NPD Group, a market research firm.
The signature of a great American-style pizza is not the toppings du jour but the cheese: hot, gooey mozzarella, with big, dark splotches of caramelization.
Science Crowns Mozzarella The King Of Pizza Cheese
Photo credit: sierravalleygirl/Flickr View in High-Res

    Any way you slice it, Americans are obsessed with pizza. One in eight of us are noshing it on any given day, according to the U.S. Department of Agriculture. And the average American consumes pizza about 39 times a year, according to the NPD Group, a market research firm.

    The signature of a great American-style pizza is not the toppings du jour but the cheese: hot, gooey mozzarella, with big, dark splotches of caramelization.

    Science Crowns Mozzarella The King Of Pizza Cheese

    Photo credit: sierravalleygirl/Flickr

  2. Pizza

    The Salt

    Science

    mozzarella

    put it on the pizza

    Maanvi Singh

  1. "Startups Pitch Cricket Flour As The Best Protein You Could Eat" via Alexander McCall
Image: Meredith Rizzo/NPR View in High-Res

    "Startups Pitch Cricket Flour As The Best Protein You Could Eat" via Alexander McCall

    Image: Meredith Rizzo/NPR

  2. The Salt

    Alexander McCall

    Food

    Crickets

    sustainability

  1. "Your Waiter Wants You To Put Down Your Phone" via Alan Greenblatt
"Diners distracted by their phones have become a real pain in the restaurant business, interfering with the flow of transactions and generally slowing things down.”
Image: Anna Bryukhanova/iStockphoto View in High-Res

    "Your Waiter Wants You To Put Down Your Phone" via Alan Greenblatt

    "Diners distracted by their phones have become a real pain in the restaurant business, interfering with the flow of transactions and generally slowing things down.”

    Image: Anna Bryukhanova/iStockphoto

  2. the salt

    alan greenblatt

    restaurants

    cell phones

  1. "Sometimes You Feel Like A Nut, Sometimes You Just Drive One" via Alex Schmidt
Vroom, vroom, y’all.
– Alexander
Image: Peter Roan/Flickr View in High-Res

    "Sometimes You Feel Like A Nut, Sometimes You Just Drive One" via Alex Schmidt

    Vroom, vroom, y’all.

    – Alexander

    Image: Peter Roan/Flickr

  2. The Salt

    Alex Schmidt

    peanuts

    nutmobile

  1. With Help From America’s Test Kitchen, Why Buy When You Can DIY?

    Images: Anthony Tieuli/America’s Test Kitchen

  2. The Salt

    America's Test Kitchen

    cooking

    food

    recipes

  1. "For These Vegans, Masculinity Means Protecting The Planet" via Neda Ulaby
Image courtesy of James Koroni View in High-Res

    "For These Vegans, Masculinity Means Protecting The Planet" via Neda Ulaby

    Image courtesy of James Koroni

  2. The Salt

    veganism

    menpr

    neda ulaby

  1. To Save These Pigs, Ky. Farmer Says We Have To Eat Them via Leslie Guttman
In 1999, there were fewer than 50 Red Wattle pigs left in the U.S. –– but now the number is back up to about 6,000.
Image courtesy of Hood’s Heritage Hogs View in High-Res

    To Save These Pigs, Ky. Farmer Says We Have To Eat Them via Leslie Guttman

    In 1999, there were fewer than 50 Red Wattle pigs left in the U.S. –– but now the number is back up to about 6,000.

    Image courtesy of Hood’s Heritage Hogs

  2. The Salt

    Leslie Guttman

    food

    pigs

  1. "Not So Offal: Why Bone Soup, A ‘Perfect Food,’ Tastes So Meaty" via Konstantin Kakaes
Image: Konstantin Kakaes for NPR View in High-Res

    "Not So Offal: Why Bone Soup, A ‘Perfect Food,’ Tastes So Meaty" via Konstantin Kakaes

    Image: Konstantin Kakaes for NPR

  2. Food

    The Salt

    Konstantin Kakaes