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Fact and friction in American food

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Existential. Experiential. Cultural. Religious. Ethical. Complicated.

Exposure to foods in the womb can shape our preferences as adults

02.06.2020

The Counter

“Small chickens” in demand as more competitors add fried chicken sandwiches to menus

01.31.2020

by The Counter

New study shows the EAT-Lancet diet is unaffordable for at least 1.6 billion people

11.07.2019

by H. Claire Brown

A startup just announced the world’s first fake-meat “steaks” made from fungi. Are we ready?

10.29.2019

by Joe Fassler

Heard of books, butlers, lifters, or flat irons? Spoiler alert: They’re all the same steak.

10.01.2019

by Marilyn Noble

The “eat less meat” movement is growing. Does it distort science?

09.05.2019

by Lynne Curry

The bowls at Chipotle and Sweetgreen are supposed to be compostable. They contain cancer-linked “forever chemicals.”

08.05.2019

by Joe Fassler

As halal food wins over new audiences, some fear it’s losing its soul

07.18.2019

by Kimberly Winston

The Starbucks tie-dye frappe is here, but why?

07.11.2019

by Sam Bloch

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Fact and friction in American food

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Fact and friction in American food

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