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Topic: Food
(page 19)
The cultural impact of plant-based foods
S. Marek Muller, David Rooney - The Conversation
Fine dining embraces summer soft serve
Michael La Corte
How does an electric wok work?
Akielly Hu - Grist
AI aims to alter factory farming
Shann Chongwattananukul, Benny Smith, Faraz Harsini - Undark
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Red Lobster announces abrupt closures
Michael La Corte
7 "Top Chef" takeaways from this episode
Michael La Corte
How to hold food companies accountable
Lana Vanderlee, Alexa Gaucher-Holm, Dana Olstad, Monique Potvin Kent - The Conversation
How to best mitigate pesticide use
Jessica Knapp - The Conversation
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How bird flu impacts cattle
Jason Lombard - The Conversation
Can you develop food allergies?
Clare Collins - The Conversation
Elevate your regular potato salad
Bibi Hutchings
Some UPFs aren't all bad
Gary Sacks, Kathryn Backholer, Kathryn Bradbury, Sally Mackay - The Conversation
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How to prevent foods from going extinct
Hannah Walhout, Kayla Stewart - FoodPrint
What are "naturally flavored" foods?
Samantha Maxwell - FoodPrint
Fine dining has embraced the hot dog
Michael La Corte
Planters nut products recalled
Michael La Corte
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The dangers of fluoride in tap water
Michael Schulson - Undark
What exactly is cassava?
Stephen Wooding - The Conversation
Small changes can help reduce food waste
Cathrine Jansson-Boyd - The Conversation
The power of corporate interests in food
Nick Chartres, Lisa Bero - The Conversation
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The importance of bone health
Adam Taylor - The Conversation
The devastation of famine
Paul Howe - The Conversation
The science of sourdough
Daniel Veghte - The Conversation
Why you should be buying "ugly produce"
Narmin Tartila Banu, Aron Darmody, Leighann C. Neilson - The Conversation
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