The years following Emancipation, in which freed slaves were finally allowed to participate in our democracy, was a time of unparalleled hope that later generations depicted as a failure. Mo Rocca looks at the misunderstood years of Reconstruction in his latest episode of his podcast “Mobituaries.” To hear this and other episodes, go to art19.com. Source

From a monumental birthday for Tina Turner to Thanksgiving, “Sunday Morning” takes a look at some notable events of the week ahead Source

A key element in brain health is nutrition, say researchers who believe the number one factor that you have control over in terms of your mental health is at the end of your fork. Susan Spencer talks with Dr. Drew Ramsey, a psychiatrist who in his book “Eat Complete” prescribes a healthier diet in order to combat depression; Samantha Elkrief, a trained chef and wellness coach; and neuroscientist Lisa Mosconi (author of “Brain Food”), for whom brain scans reveal the differences in brain structure between those who eat a Mediterranean diet and those who consume standard Western fare. Source

Typically green and scaly on the outside, white and smooth like squash on the inside, breadfruit is a starchy member of the fig family that’s similar in taste to a potato, and smells like fresh baked bread when cooked. But you’re not likely to come across it in most American grocery stores. Conor Knighton explores the history of breadfruit, a “canoe plant” first brought to Hawaii centuries ago by Polynesian explorers, and which today is used in everything from tacos and stews, to pizza, bagels, and even vodka. Source

At the Akal Travel Center truck stop in Laramie, Wyoming, the Indian food that Mintu Pandher and his staff are cooking up in a small kitchen attracts truckers and locals from miles around, with food they can’t find anywhere else along Interstate 80. Turns out there’s money in all those smells of turmeric, coriander, and other spices rarely used in truck stop cuisine: his café is a hit, especially given the changing face of trucking, since nearly 19% of long-haul truck drivers in America are now immigrants. Jim Axelrod reports. Source

Successfully marketed at parties by armies of entrepreneurial women, the “burping” plastic bowls popularized after World War II are being forced to redefine themselves in a new era, even via pop-up retail stores. Martha Teichner attends a Tupperware party to learn about the kitchenware’s enduring popularity. Source

With four decades on television and two dozen cookbooks, the French chef has been teaching techniques and influencing American tastes for generations, with an emphasis on the basics Source

The rocker and his wife have opened restaurants that help feed the homeless and needy, cooking up classic farm-to-table cuisine in a place that also dishes up hope Source

An online fad that originated in Korea – videos of people eating food – may not be to everyone’s taste, but for some social media celebrities it has proven to be a rich diet Source

At a truck stop in Laramie, Wyoming, the food that Mintu Pandher’s staff are cooking up in a small café attracts truckers and locals from miles around Source