Food

E.J. Cuevas (left) and his cousin, Joseph Martinez, stand in front of one of the family shrimping boats. "Every year it gets less and less," Cuevas says of Gulf shrimping. "This is our livelihood — for nothing." John Burnett for NPR hide caption

Sofreh: A Contemporary Approach to Classic Persian Cuisine is a new cookbook from chef and author Nasim Alikhani. The chapter "My Homeland," or Sarzamine Man in Farsi, includes full-page photographs that highlight the landscape and natural environment of Iran. Ahmed Belbasi/Knopf hide caption

Jose Martinez was 14 when he came to the U.S. from Mexico to work in agriculture. He became an activist after years of enduring tough working conditions. Mike Kane for NPR hide caption

Dr. Chris van Tulleken took part in a month-long experiment. He ate 80% of his calories from ultra-processed food. He explains what happened in his new book, Ultra-Processed People. Jonny Storey hide caption

Madhur Jaffrey, Indian-American actress, chef and author, poses for a portrait leading up to the release of "An Invitation to Indian Cooking: 50th Anniversary Edition" at her home in Hillsdale, New York, US, on Friday, June 23, 2023. Gabriela Bhaskar for NPR hide caption

Dylan Schenker got his first barista job about a decade ago. He says, "At first it was just a job," but he then got passionate about it. But increasingly he's becoming dependent on tips and says people have a fundamental misunderstanding about tipping. Dylan Schenker hide caption

Budae jjigae or army stew is a Korean fusion stew that incorporates American style processed food. Lauren Migaki/NPR hide caption