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A checkpoint near Kirkuk marks the line between Kurdish-controlled territory and the world of Islamic State extremists. Some 5,000 civilians stream across daily, lives and families divided.

Two entrepreneurs have developed new tricks to make food that's literally illuminating, using ingredients that are as natural and unprocessed as possible. It's just basic food chemistry, folks.

Hospitals in some states have begun tracking the names of patients who show up repeatedly seeking opioids. Denying these patients pills saves hospitals money, but some doctors question the ethics.

At this point, the better question might be who in the Republican field isn't going to run for president.

Only about 2 percent of farm workers in the county are part of a union, and few have successfully negotiated contracts with farms. Workers at the Sakuma Brothers Farm are trying for both.

Christopher Murray, a medical doctor and economist, is changing that. A new book looks at his efforts — and why advocacy groups initially were upset by his findings.

Celebrities like Rebel Wilson and Melissa McCarthy are helping bring plus-size clothing into the mainstream. But most retailers lag behind, making it difficult for women to find clothes in stores.

Organic farmers say they need crop varieties that were bred specifically for conditions on their farms. Clif Bar & Company decided to back their cause with up to $10 million in grants.

We got milk when we domesticated goats and sheep around 9,000 BC. At first, that milk was easier to digest when fermented. So yogurt, along with other Neolithic foods, helped fuel civilization.

Americans embraced yogurt only after manufacturers upped the sweet factor. Now new startups aim to wean us from the sugar habit. Think yogurt with a kick of jalapeño or a drizzle of olive oil.