With rising restaurant costs for food and labor, we will be seeing different menus and wondering what happened to the bread.
Researchers at Purdue University are designing a moon habitat whose surprising location makes it resilient and safe.
While Kenji Lopez-Alt perceived his new restaurant through a food writer’s lens, an economist would see it somewhat differently.
Those vendors that sell us hot dogs, peanuts, and Coke at a ball game are thinking about a lot more than the food and the score.
When previously worthless byproducts like coffee bean husks, chicken paws, and hog snouts became popular, we increased our economic efficiency.
While the headlines emphasize the decline in manufacturing jobs in the U.S., looking at the world reveals a different story.