How do cacao pods become the smooth and sweet chocolate that we adore? What the heck is molasses? If agave is a succulent, why does it produce agave nectar? We’re pretty far removed from the plants that our food comes from today, especially in Chicago in winter. A couple weekends ago, ION members trekked to Garfield Conservatory to rekindle their understanding of the process from plants to food. Read more in Carlyn’s article.
Read MoreRead about sharks, McDonald’s fishing practices and a molasses spill in This Week on Earth, by Jamie Schmid and Jamie Leventhal
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