Culinary tourism in New Brunswick has grown dramatically and deliciously in recent years, offering up a variety of new adventures for the foodie explorers. Here’s a sampling of what’s on the menu.

Old-growth Forest Tour

Take a medicine walk with Cecelia Brooks and her son, Anthony Brooks. They guide you through the forest, teaching the history of local medicinal plants and trees along the way. Afterwards, they prepare wild rice and corn pancakes with ingredients straight from Cecelia’s garden.

Kings Landing Tour

Wandering through the open-air museum’s historic buildings and chatting with interpreters dressed in period clothing about life in the Saint John River valley in the 19th century is an immersive cultural experience, but eating history is next level. Tasting a meal in the King Head Inn’s attractive dining room, where traditional pub food evokes (唤起) an immediate journey back in time.

Paddle (划桨) Tour

Second Nature Outdoors offers a sunrise paddle tour on the Saint John River that starts with a canoe (独木舟) out to Hartt Island, where guides teach how to roast coffee over a campfire. Drinking coffee and eating local cheese with river views is the perfect way to begin the day.

Ganong Chocolate Museum Tour

The museum tour includes everything from the early methods of chocolate making to the story behind the Ganong candy dynasty’s famous Pal-o-Mine bar. The highlight must go to the hands-on activity where you participate in the complicated process of hand-dipping chocolates and taste the fruit of your labor!

There are over 15 million restaurants in the world. According to a report by the Food and Agriculture Organization of the United Nations, when combined (合并), food that is produced by these restaurants is more or less enough for the customers. About 1.3 billion tons of food is wasted. 【小题1】

It’s really a pity that billions’ worth of food is wasted. 【小题2】 For it’s rather difficult to recycle or reduce waste if big companies aren’t going to stop sending out gas into the atmosphere (大气), or cutting down entire forests to provide the world with food to satisfy its hunger for cattle and coffee.

【小题3】 CNN World reports that restaurants in California right now are trying out a new way to fight food waste in the form of the surcharge (附加费) that aims to help farmers. The initiative (倡议) is still optional for restaurants.

According to Anthony Myint, the organizer of the initiative, he hopes that restaurants do take the lead, and that they try to do what they can to ease environmental concerns. 【小题4】 It shows their dishes are eco-friendly and nutritious (有营养的).

Myint hopes at least 200 restaurants sign on for their statewide programme by the end of this year so that the farmers could receive funding that could reach $10 million per year. 【小题5】 This partnership is an opportunity for eaters and buyers to share in land-based solutions.

If you’ve ever had to chop an onion，you probably know that it’s one of the most annoying cooking experiences．It just fills your eyes with tears．Scientists and farmers have been working on a solution to this problem for decades，and they’ve apparently come up with a tearless onion．

Called the“Sunion”，this new vegetable is the result of a natural cross-breeding program that’s been going on farms in Nevada and Washington since the 1980s．It’s supposedly a sweet，mild-tasting onion that doesn’t leave that strong，pungent aftertaste，but what really sets it apart from most other onion varieties is that it doesn’t cause teary eyes when it’s chopped．

When you cut into a normal onion，it releases a compound called lachrymatory-factor synthase，and’when that hits your eyes，your body produces tears．Now，the interesting thing about regular onions is that the amounts of lachrymatory-factor synthase increase the longer the vegetables are stored，so the older they，the more you cry．In Sunions，on the other hand，the levels of that annoying compound drop the more time goes by，until it no longer has any effect on your eyes when you cut it．

That’s what Sunion growers are claiming anyway，but reports from those lucky enough to have tried them seem to confirm these claims．The Huffington Post had three of its reporters chop some Sunions，and apparently，none of them shed a single tear．According to the Washington Post，they don’t have the pungency of regular onions and are so sweet that you can eat them“like popcorn”．

So the good news is that tearless onions are now a real thing．The bad news is that they are currently only grown in Washington and Nevada，and even though they are sold nationwide，they are still in relatively short supply．The first Sunion batches hit the shelves of grocery stores in December，but we’11 probably start seeing them in most grocery shops and supermarkets in the next few years，as more people learn about them．