ISU

Photo by Amy Mayer

The packaged foods found in supermarkets, convenience stores and vending machines are full of ingredients you often can’t pronounce.

They’ve been carefully developed and tested in a lab and likely have been shipped long distances. They can hold up to weeks or even months on the shelf. But most of them began with fresh food you might cook with at home.

Paul Plummer

Drastic climate change and disease is threatening the lives of camels in East Africa and the herders who rely on them.