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Food

• Sacrifice Calories, Not Taste, With Skinnier Summer Cocktails
  Restaurant drinks may contain as many calories as the meals, and they may not be included in the new menu-labeling law. Here are some much lighter, 150-calorie cocktail alternatives.
  
  
• U.S. Craft Beer Brewers Thrive, Despite Small Share Of The Market
  It's a good time to brew beer in America. According to beer expert Julia Herz, U.S. brewing isn't just on the upswing, it's on top. "We're now the No. 1 destination for beer, based on diversity and amount of beers," she says. And the industry's fastest growth is in craft breweries.
  
  
• Clarence Birdseye And His Fantastic Frozen Food Machine
  Clarence Birdseye's life as a taxidermist, fur trader, hunter, and fish lobbyist all led to his creation of the modern frozen food industry. His inventions made frozen food tastier and more widely available to consumers.
  
  
• From Rooftops And Abandoned Lots, An Urban Harvest
  From rooftop apiaries in Paris to a vegetable-and-chicken farm in Philadelphia, agriculture has come to the city. Urban farmer Mary Seton Corboy and food writer Jennifer Cockrall-King talk about the future of food in the city. Plus, Tama Matsuoka Wong gives tasty tips for eating garden weeds.
  
  
• The Secret Life Of California's World-Class Strawberries
  We may romanticize that strawberries are grown down the road, but most of them come from California. And a complex web of plant cloning practices, relocation and fumigation has cropped up to keep it that way. Although scientists are exploring new options, like soil-free growing.
  
  

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