By Lauren Quinn Badell
In the print edition of Food and City, journalist Rachel Warton explores the journey of the banana from harvest to bodega, in all its shades from green to yellow to brown. The story made us think a little further into the process behind the not-so-mini miracle of getting this seemingly fragile fruit to stores all over the country at its perfect stage of ripeness. We also found out that for years we had been peeling bananas all wrong. Taking the advice from one of the real life characters in Rachel's story, we discovered how to take a tip or two from our evolutionary ancestors: the monkey.
Watch these videos here and below to find out more!
Photo by John Taggart