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Topic: The Conversation
(page 26)
What makes a "good" chocolate company?
Stephanie Perkiss, John Dumay, Samuel Mawutor, Cristiana Bernardi - The Conversation
The case for no longer eating eels
Miguel Clavero Pineda - The Conversation
The effects of the formula shortage
Jennifer Hahn-Holbrook, Jessica A. Marino - The Conversation
NRA members flee amid group's cuts
Brian Mittendorf - The Conversation
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Antisemitism doubles after Musk takeover
Carl Miller - The Conversation
The ethics of eating and farming octopus
Lindsay Hamilton - The Conversation
Don't shun frozen or canned foods
Keshavan Niranjan, Gunter Kuhnle - The Conversation
The best way to snack for Passover
Jessica Faith Meter - Food52
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Democracy scholar alarmed by Trump post
Shelley Inglis - The Conversation
Wealthy Americans are trying to secede
Michael J. Lee - The Conversation
Reason for optimism despite IPCC report
Stacy Morford - The Conversation
Utilizing food to bolster heart health
Shannan M. Grant, Dayna Lee-Baggley, Andrea J. Glenn - The Conversation
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The case for persuading kids to eat bugs
Gaëlle Pantin-Sohier, Valérie Hémar-Nicolas, Céline Gallen - The Conversation
The technologies used to purify water
Joe Charbonnet - The Conversation
Cheese conflicts go international
Enrico Bonadio, Andrea Zappalaglio - The Conversation
ChatGPT is great — you’re using it wrong
Jonathan May - The Conversation
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Expert trashes Houston school takeover
Domingo Morel - The Conversation
The heinous history of Canadian sugar
Donica Belisle - The Conversation
What gives salmon its distinctive color?
Stefanie Colombo - The Conversation
Tenn. drag ban rehashes old culture war
Heather Hensman Kettrey, Alyssa J. Davis - The Conversation
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Food influencers are not new
Lauren Samuelsson - The Conversation
Why SVB, Signature Bank failed so fast
Vidhura S. Tennekoon - The Conversation
TikTok's impact on the home pantry
Jenna Drenten - The Conversation
The blurry parameters of free-range eggs
Joel Mead - The Conversation
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