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Topic: Food
(page 33)
What is nanocellulose?
Alan Labas, Benjamin Matthew Long, Dylan Liu - The Conversation
Should your cat be on a vegan diet?
Alexandra Whittaker - The Conversation
Bitters belong in more than cocktails
Michael La Corte
The hidden dangers of zero-proof drinks
Shalini Arunogiri, Anthony Hew - The Conversation
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The impact of ultraprocessed foods
Laila Benkrima - The Conversation
The skinny on fish oil supplements
Evangeline Mantzioris - The Conversation
Try 5-ingredient apple and parsnip soup
Michael La Corte
Starbucks teases a big business change
Michael La Corte
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What is Kernza and what is it used for?
Lela Nargi - FoodPrint
An easy recipe to get into bread baking
Bibi Hutchings
PFAS fears continue to wreak havoc
Ryan Nebeker - FoodPrint
The impact of rice on climate change
Liz Susman Karp - FoodPrint
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Dear "Housewives," caviar is not a snack
Michael La Corte
Is it rude to eat unpurchased groceries?
Joy Saha
The real cost of farming in S. Africa
Karissa Moothoo Padayachie - The Conversation
Cheese linked to better cognitive health
Joy Saha
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How to make simple candy at home
Amanda Hesser - Food52
What is "southern" food? Ask Dale Gray
Michael La Corte
Could we revamp our food system?
Max Graham - Grist
Fostering a good relationship with food
Clare Collins, Tracy Burrows - The Conversation
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"Flesh eating bacteria" hides in oysters
Michael La Corte
Would a junk food tax be succesful?
Duane Mellor - The Conversation
Giada's 5 most comforting fall dishes
Michael La Corte
A primer on proper tipping
Nathan B. Warren, Sara Hanson - The Conversation
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