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NPR
Fiber is kind of like the Peter Parker of food nutrients. For a long time, most people ignored it as kind of boring. But it's really a superhero when it comes to good health, and now, it's finally having its moment.
Social media has fully embraced the concept of "fibermaxxing" – or boosting the amount of fiber in our diets. On Tiktok, you'll find loads of videos with tips on how to maximize the fiber in meals and why it matters for so many aspects of health – from improving digestion to reducing the risk of dying prematurely. Many videos are posted by health professionals like this self-declared "fiber obsessed" gastroenterologist.
Steel Tariffs Are Raising the Price of Canned Foods – The New York Times
A can makes up about a third of the wholesale price of canned fruits or vegetables. And as Mr. Trump’s tariffs pushed up the cost of tin plate, canned food prices have risen, burdening households that rely on such staples as corn and beans.
In March, canned fruits and vegetables cost 5.7 percent more than they did a year earlier, compared with a 2 percent increase for all food consumed at home, according to government data.
Over 80 percent of the tin plate used in the United States last year was imported, according to Harbor Intelligence, a metals markets analysis firm. Tin plate is produced in much lower volumes than the steel used to make cars and buildings, making it a less attractive business for large steel companies.
‘Wagyu’ Used to Guarantee Quality Beef. What Are You Paying for Today? – The New York Times
A few weeks ago, in Pasadena, Calif., I waited in a line that snaked all the way down the hot, sunny block for a cheesesteak the length of my forearm.
At first glance, it was a totally straightforward sandwich, but one that happened to cost $24, built with eight ounces of intensely beefy Wagyu rib-eye and sirloin. It had developed a cult following in Los Angeles after debuting as a lunch special at Matū, a steakhouse in Beverly Hills.
The meat was finely sliced, sizzled on the flattop with diced onion that went golden in the rendering beef fat, then tucked into an airy sesame roll along with some sticky cheese and a single, crinkly hot pepper. It was excellent, though it was also the kind of lunch that invited me to clear my schedule and take a little nap.