Smashing Pumpkins get official Erewhon smoothie, “OG Goth”
brooklynvegan.com·3w
🎚EBM
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How To Write About Sudan
yassmin.substack.com·1d·
Discuss: Substack
🌍Cross-Cultural Reporting
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Essay: Intuition and Taste in the Age of AI
hsph.harvard.edu·1w
👥Grassroots Science
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In The Eleventh Hour, Salman Rushdie writes like he’s running out of time
theconversation.com·19h
📚Diaspora Literature
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Weeknotes: Oct. 25-31, 2025
tracydurnell.com·4d
🔗Link Blogging
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Helping farmers, boosting biofuels
biofueldaily.com·2w
📰Food System Journalism
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Second Cup’s Identity Crisis
thewalrus.ca·2w
🥕Canadian Local Food
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How Does Sugar Affect Our Oral Microbiome and Teeth?
3quarksdaily.com·1w
🫙Plant-Based Fermentation
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The Sublime to the Meticulous: Highlights from Semibreve 2025
thequietus.com·6d
Noise Music
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How a radical experiment to bring a forest into a preschool transformed children’s health
theguardian.com·1w·
Discuss: Hacker News
🌳Nature-Based Solutions
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Waya Electric Looks To Ramp Up Operations For Its B2B-Focused Electric Motorcycles In Kenya
cleantechnica.com·1w
🔨Low-tech Solutions
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The Tethered Highlands: Ancient Hunting Landscapes and Human Mobility in the Andean West
anthropology.net·3w
🏙️Urban Exploration
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The many uses of leftover chutney, from breakfast to soups and glazes | Kitchen aide
theguardian.com·20h
🇨Canadian Seasonal Cooking
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Why you can salvage moldy cheese but never spoiled meat − a toxicologist advises on what to watch out for
theconversation.com·1w
🫙Plant-Based Fermentation
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Don’t chuck your parmesan rind – it is an excellent stock cube – recipe | Waste not
theguardian.com·1w
🇨Canadian Seasonal Cooking
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Notable Releases of the Week (10/24)
brooklynvegan.com·1w
🏳️‍🌈Queercore
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Is it dangerous to catch a cold… or was Jane Austen just being dramatic?
theconversation.com·6d
🌱Regenerative Journalism
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An Optimistic Quest in Apocalyptic Times
longreads.com·5d
🌉Border Cuisines
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Researchers engineer protein compartments to unlock efficient crop photosynthesis
seeddaily.com·5d
🧫Plant-based Fermentation
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‘£30 for a ready meal?!’ Do Charlie Bigham’s new dishes really beat going to a restaurant?
theguardian.com·2w
🫙Wild Fermentation
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