The former pesticide of choice, methyl bromide, was banned internationally. The alternative is methyl iodide, which scientists is toxic. But the state of California says its toxicity can be minimized through regulation. Marketplace's Adriene Hill reports.

Michelle Obama will announce a program to put 5,000 salad bars in schools around the country, but is that really the best use of limited resources? Eve Troeh reports.

The maker of the popular caffeinated alcohol drink FourLoko says it will be taking the caffeine out of its beverages, preempting an expected move by the FDA to ban drinks that blend alcohol and caffeine. Stacey Vanek-Smith has more.

When you heard Jeremy Hobson's interview with three-star Chef Daniel Boulud, did your mouth water at his low-budget braised pork shoulder? Listeners asked for the recipe, and Marketplace is happy to oblige.

It seems like everyone's talking about salt these days, and not just any salt — sea salt. The condiment is perceived to be healthier than your basic table salt, and Wendy's is about to add it to its new kind of fries. Jennifer Collins reports on what the craze is all about.

Latinos have been the backbone of the food service industry for decades, but few Hispanic-Americans have gotten their time in the culinary spotlight. That may be about to change, reports David Martin Davies.

Is that Happy Meal full of calories, fat and sugar? Then no toy for you, is what the San Francisco Board of Supervisors decided.

It's that time of the year again — McDonald's has brought back the McRib. The BBQ sandwich's only available at the fast-food joint for six weeks, though — which might have an effect on its rabid popularity. Eve Troeh tries to figure out its mysterious appeal.

Californians will vote on a ballot initiative that would legalize all marijuana use, which could open up new business opportunities. The Golden State currently allows marijuana for medical use. Rico Gagliano talks with one woman who's carved a special place for herself in the weed economy.

McDonald's has survived the recession better than most other restaurants. Better than most other companies, in fact. The burger chain announced this week it's seen sales rise for 30 consecutive quarters. McDonald's is doing so well some managers are even re-thinking the competition. Tony Arnold explains.