Rising food costs hurt poor and middle class people in the Middle East. Prices have fueled protests everywhere from Jordan to Yemen and Egypt.

Food is getting more expensive worldwide, but economists predict rising prices won't largely affect American life.

Alessandro di Pietro, host of the Italian daytime show "'Occhino alla Spesa" (which translates as "keeping an eye on the shopping") urged his viewers to boycott Sicily's famous Pachino tomatoes. di Peitro claims the mafia is controlling distribution of the popular food.

China is the world's largest producer and consumer of grain. But after severe winter droughts in the northern breadbasket region, the United Nations Food and Agriculture Organization warns of a global wheat shortage that will drive up the cost of foods like noodles and cereal. Rob Schmitz has more.

The European Parliament voted to make it easier for American banana growers to sell the fruit to Europe, ending two decades of colonial favoritism. Now it will be easier for American banana farmers to sell their produce to the world's largest banana market. Christopher Werth explains.

The Labor Department will release its big January jobs report later this morning, and economists will be looking for growth in the leisure and food service industries. As Scott Tong explains, growth in these areas could indicate a recovery on a roll.

A cyclone hits Australia and drives the price of sugar to a 30-year high. Civil unrest in Egypt has pushed up the price of wheat. Global demand is growing on a shrinking supply. Is the cost increase in global commodities a coincidence? Kevin Kerr responds.

Lawsuits and accusations of theft fly in battle over who has rights to used cooking oil from many Atlanta restaurants. The grease is increasingly re-sold to make alternative fuel.

Many retail businesses — particularly restaurants — hope to avoid empty stores by offering snow day deals through social media and e-mail.

Freakonomics Radio's Stephen Dubner talks to Kai Ryssdal about why he believes the future of food lies with those who are trying to bring the scientific method into the kitchen.