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Topic: partner
(page 5)
Why we grocery shop the way that we do
Elke Godden - The Conversation
The shifting tastes of beer drinkers
Colleen C. Myles - The Conversation
Why cider is good for the environment
Ufuk Alpsahin Cullen - The Conversation
Choosing a cooking oil is multi-pronged
Ryan Nebeker - FoodPrint
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Climate change's impact on hunger
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The fascinating history of the apple
Serin Quinn - The Conversation
The case for "alternative proteins"
Frida Garza - Grist
What exactly is "climate-proof" coffee?
Jonathan W. Rosen - Grist
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How exactly is cheese made?
John A. Lucey - The Conversation
The true culprit of cereals
Nathaniel Johnson - The Conversation
What is the chemistry behind decaf?
Michael W. Crowder - The Conversation
What is "traditional" Japanese food?
Laura Emily Clark - The Conversation
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The polarizing nature of durian fruit
John Charles Ryan - The Conversation
Does olive oil really prevent hangovers?
Justin Stebbing - The Conversation
The vast impacts of artificial sweetener
Matthew Derry, Alan Goddard - The Conversation
How to improve our global food system
Liam Keenan, Dariusz Wojcik, Timothy Monteath - The Conversation
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Junk food advertising can be harmful
Tanita Northcott, Christine Parker - The Conversation
The history of the nutrition label
Xaq Frohlich - The Conversation
The changing diets of many powerlifters
Joseph Winters - Grist
What makes rosé so popular?
Richard C. Delerins, Leighton Walter Kille - The Conversation
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What is orthorexia?
Verity B. Pratt, Andrew P. Hill, Daniel Madigan - The Conversation
CA restaurants begin using reusable cups
Joseph Winters - Grist
How to actually follow a healthful diet
Nina Van Dyke - The Conversation
What is food nostalgia?
Megan Lee, Doug Angus, Kate Simpson - The Conversation
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