Perpetual stew stays on heat for weeks or even years. Is it safe to eat? Perpetual stew is soup that stays stewing on heat for days, weeks or even years. You might serve out some and keep replenishing the ingredients. It's having a moment on social media, but is it safe? Hosts
Word of the Week: how a bacterium unrelated to fish got its name 'salmonella' Despite its fishy name, the bacterium salmonella has no connection to the underwater creature. Juliana Kim
Maryland is officially crushing on Orange Crush cocktail Just in time for summer, Maryland gets an official state cocktail: Orange Crush. Marylanders are already drinking lots of them. Scott Maucione
How some chefs work to cut down microplastics in food Microplastics are getting into our bodies. And how we prepare food could be a big reason why.
Exodus of USDA veterinarians and others drives fears that U.S. farms are at risk More than a thousand people who worked to keep American agriculture free of pests and disease have left the federal workforce in President Trump's massive government downsizing. Andrea Hsu
BONUS: Our favorite summer patios Summer weather has hit Seattle, and that means it's patio time. Friends of Seattle Eats share their pick for the best spot to soak up some Seattle Sun and enjoy food and drink this summer. Tan Vinh
Looking to grill more veggies this Memorial Day? Try nopales NPR's Scott Detrow speaks with food writer Maria Melendez Ayala about nopales, edible cactus plants that are a staple in Mexican cuisine. Scott Detrow
The Northwest delicacy you won’t find in stores Seattle Times food writer Tan Vinh takes a trip to a Washington beach to catch an elusive delicacy: Horse clams. Restaurant owner Chris Cvetkovich shows him the ropes and prepares ceviche from the clams they catch. Tan Vinh
A salmonella outbreak sickens dozens, prompting a cucumber recall. Here's what to do The FDA says 26 people, nine of whom were hospitalized, have gotten sick across 15 states. It is still figuring out where the cucumbers were distributed — and warning people to take extra precautions. Rachel Treisman