![There may be growing chorus of veggie cheerleaders, but don't assume most Americans are choosing salad over hamburgers.](https://npr.brightspotcdn.com/dims4/default/fe039da/2147483647/strip/true/crop/1064x1419+468+0/resize/150x200!/quality/90/?url=https%3A%2F%2Fmedia.npr.org%2Fassets%2Fimg%2F2016%2F02%2F05%2Fmeatvsalad_custom-8e903bbdfef0c460ac8e33e9575e9e79ec3074d7.jpg)
Eliza Barclay
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Congress expanded the scope of the Americans With Disabilities Act to include food allergies. The Justice Department is making institutions provide students with "safe" food and special meal plans.
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Americans eat more meat than almost anyone else in the world, but habits are starting to change. We explore some of the meat trends and changes in graphs and charts.
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To Olympians, food is fuel, and mileage may vary. Depending on their sport, contenders need to consume anywhere between 1,200 to 8,000 calories before competing.
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Health and environmental advocates say Americans need to cut back on meat. But are we listening? A new survey suggests we're shifting our diets ever so slightly.
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Which beer goes with guacamole? How can a brew complement spicy wings? Two craft beer experts share their favorite pairings and help us take our Super Bowl snack game to the next level.
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The Food Surgeon, a channel on YouTube, turns a camera and a doctor's operating tools on familiar foods. It's just art, says the guy behind the videos, a food-loving engineer in Seattle.
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Some 39 percent of Americans polled in a survey said they eat less meat now than they did three years ago. Health experts say that's a sign that Americans' attitudes about consuming meat are changing.
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The Chef's Garden is a farm in Ohio that feels like Willy Wonka's Chocolate Factory of vegetables. It grows cutting-edge varieties for chefs like cucamelons and eggplants the size of a pea.
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Chef's Garden is a farm in Ohio growing vegetables to the specifications of the world's top chefs. It's a place where vegetables are artistic materials painstakingly tended and handled like jewels.
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Hospitals are on the front lines of the battle against antibiotic resistance. Increasingly, they're trying to walk the talk by purchasing meat from animals raised without antibiotics.