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Many of the students at Mount Sinai's medical school in New York majored in English or history, and never took the MCAT. The school sees that diversity among its students as a great strength.

Investigators from the U.S. Department of Agriculture say they cannot figure out how genetically modified wheat got into an Oregon field. Now GM wheat has been found growing in Montana, too.

Some scientists carry on the tradition of eating the animals or plants they study: leeches, tadpoles, 30,000-year-old bison. Darwin did it first, but why do it at all? Call it all-consuming curiosity.

Despite acorns' wide geographic range and long culinary history, very few people eat them. But some fans say they're untapped nutritional resource — if you're willing to do the work to process them.

Many crops we eat today are the product of genetic modifications that happen in a lab, not in nature. Scientists and consumers are divided how cautious we need to be about these foods.

President Obama wants Sunnis to join the battle against the Islamic State. But those who helped fight al-Qaida several years ago feel abused by the Iraqi military, and now are not so eager to sign up.

Chef Michael Solomonov sees his mission as connecting people to the food of his homeland. "That, to me, is my life's work," he says. Solomonov's new cookbook is Zahav: A World of Israeli Cooking.

Michigan is expected to bring in a record-setting apple crop this year. So how do you sort and package 2,000 Galas in a minute? Farmers have turned to the Rolls Royce of fruit processing: a robot that uses computer vision to weed out the bad apples.

The first Thanksgiving was something of a joint venture between pilgrims and Native Americans. Chef Richard Hetzler shares a menu that celebrates the first settlers and the country's first tribes.

The Obama administration offered help to non-violent offenders like Dana Bowerman, but more than half the applications sent to the Clemency Project 2014 have not been processed.