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Topic: The Conversation
(page 19)
Law profs: Trump gets special treatment
Christopher Robertson, Russell M. Gold - The Conversation
How much red meat should you consume?
Katherine Livingstone - The Conversation
What is a functional food?
Janet Colson - The Conversation
Using abstraction to diversify farming
Barath Raghavan, Michael Kantar - The Conversation
The wonder of unique ice cream flavors
Lindsay Middleton - The Conversation
U.S. maternal mortality rates too high
Sonia Hassan, Hala Ouweini - The Conversation
How circadian rhythm aligns with diet
Frederic Gachon, Meltem Weger - The Conversation
A new approach for wastewater facilities
Melita Jazbec, Andrea Turner, Ben Madden - The Conversation
How does FPIES affect babies?
Jennifer Koplin, Dianne Campbell, Eric Lee - The Conversation
Female farmers face sexual violence
Kathleen Sexsmith, Francisco Alfredo Reyes, Megan A. M. Griffin - The Conversation
How to best address childhood obesity
Kathleen Trejo Tello - The Conversation
Whistleblower on the truth about UFOs
Chris Impey - The Conversation
How to mitigate food-borne illness
Spencer Henson, Steven Jaffee - The Conversation
Obesity is driven by biology, not diet
Megha Poddar, Sean Wharton - The Conversation
Please don't drink borax
Nathan Kilah - The Conversation
How do corporations impact school lunch?
Sara F.L. Kirk, Amberley T. Ruetz, Rachel Prowse, Steve Machat - The Conversation
An astrophysicist on 65 years of NASA
Stephen G. Alexander - The Conversation
What exactly is ice cream, actually?
Nathan Kilah - The Conversation
More sustainable waste management
Michaela Barnett, Leidy Klotz, Patrick I. Hancock, Shahzeen Attari - The Conversation
2,000 year-old curry found in SE Asia
Weiwei Wang, Hsiao-chun Hung - The Conversation
What exactly are food expiration dates?
Jill Roberts - The Conversation
When Greenland was green
Paul Bierman, Tammy Rittenour - The Conversation
Alien contact could be a disaster
William Lempert, Kim TallBear, David Delgado Shorter - The Conversation
Simple ways to cut grocery costs
Clare Collins - The Conversation
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