Every David protein bar, ranked
gq.com·1w
🫙Wild Fermentation
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All good, except grape pizza
news.harvard.edu·1w
🎸Punk Potlucks
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Muji pares back skincare with a rice bran boost and gentle essentials
cnalifestyle.channelnewsasia.com·2w
🍃Plant-Based Japanese
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The First New Commercial Banana In 75 Years Is Coming To The Market Next Year
zmescience.com·2w
🍁Canadian Food Systems
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At a Solar Energy Conference, the Star Is … the Soil?
insideclimatenews.org·2w
🌳Nature-Based Solutions
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Secular Priests
nybooks.com·2w
🈳Non-Western Web Culture
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Six months
jeffbridgforth.com·3w
🌱Regenerative Journalism
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Meera Sodha’s recipe for Japanese curry rice with soy-marinated yolk | Meera Sodha recipes
theguardian.com·1w
🌶️Vegan Thai
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Cheese Crystals
🫙Wild Fermentation
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Can we keep antibiotics working? Yes, but the world needs to follow the EU and the UK | Devi Sridhar
theguardian.com·1w
🍁Canadian Food Systems
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Love and Sustenance: Why Indian Mothers Obsess Over Feeding Our Kids
lithub.com·3w
🇮Plant-Based Indian Cuisine
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Poetry Blog Digest 2025, Week 40
vianegativa.us·3w
🌱Regenerative Journalism
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‘An aftertaste that haunted me’: the best (and worst) meat-free sausages, tasted and rated
theguardian.com·20h
🇨Canadian Seasonal Cooking
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How to turn outer lettuce leaves into mayonnaise – recipe
theguardian.com·3w
🎸Punk Potlucks
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Where to Eat Like a Local in Athens
saveur.com·3w
🌉Border Cuisines
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Baek Se-hee, author of I Want to Die But I Want to Eat Tteokbokki, dies aged 35
theguardian.com·2w
🌱Regenerative Journalism
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A sprawling global family: The Long Wave turns one
theguardian.com·3d
🌉Border Cuisines
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original ↗
abetterbeerblog427.com·3w
🫙Wild Fermentation
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Enjoying international cuisines makes people more tolerant, UK study finds
theguardian.com·3w
🌉Border Cuisines
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Plant-Based Bacon Food Product Review: It’s Worth A Try
cleantechnica.com·2w
🇮Plant-Based Indian Cuisine
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