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Fact and friction in American food

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

She’s written 14 veg-focused cookbooks, yet Deborah Madison is not a vegetarian. What can she teach us about how to cook and eat?

11.10.2020

Lynne Curry

Canada to the U.S.: Keep your romaine lettuce

10.08.2020

by Jessica Fu

Trick-or-treating is cancelled, per CDC. The candy industry convinced us to buy record-breaking amounts of candy anyway.

09.24.2020

by Sam Bloch

A novel, effective way to keep produce fresh? Put an egg on it.

07.16.2020

by Jessica Fu

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

02.06.2020

by 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

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Fact and friction in American food

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