April Fulton
April Fulton is a former editor with NPR's Science Desk and a contributor to The Salt, NPR's Food Blog.
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America's workers are subject to more physical harm and emotional stress than you might think, but many of these challenges can be mitigated by a good boss and good friends.
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Fending off attacks from the left and the right, House GOP leaders begin the process of amending their American Health Care Act, which would replace Obamacare.
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The Republican proposal preserves popular items from Obama's health law, including letting young adults stay on their parents' plan until age 26. But it shrinks financial aid for low-income Americans.
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This ancient festival marks the beginning of spring and celebrates the rebirth of nature. And naturally, it has a lot to do with fresh, green foods just beginning to poke out of the ground.
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A team of NPR journalists traveled the length of the U.S.-Mexico border seeking stories of people and crossing. One discovery they couldn't quite swallow was a street snack called tostilocos.
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The outspoken Whole Foods founder tells us why he hates "Obamacare" and why we have trouble cutting the sugar, fat and salt out of our diets. But now he's told CBS he used a poor choice of words when referring to the health law as fascism.
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America's Test Kitchen host Chris Kimball and Renee Montagne cook up a Julia Child-inspired Thanksgiving feast of roast turkey and mashed potatoes. And we remember that she would say, if things go wrong in the kitchen, just keep on going. And have a glass of wine.
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Forget the room-temperature eggs and the tenderizing meat with a marinade, America's Test Kitchen host Chris Kimball tells Morning Edition. A little bit of science goes a long way in the kitchen, he says.
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McDonald's deal to block others from selling fries at the Olympics is giving some people heartburn. Hear more tonight on All Things Considered, and check out our Storify of what we're reading now.
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Say the words "brown rice," and people of a certain age might conjure images of hippie communes. But the whole-grain product has been slowly gaining in popularity over the last decade. Here are some tips to bring it into the everyday dinner repertoire.