The future is compostable. Period
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hsph.harvard.edu·2w
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MAHA Is Piling More Work on Moms
theatlantic.com·3w
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The Life and Death of the American Foodie
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a journal of the cha(ca)os (and fig) year
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📖Food Translation
Thomasina Miers’ recipes for cod with courgettes, green olives and lemon, and a blackberry and almond slice
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‘Surprisingly creamy’: as a fermentista, how could I resist making ant yoghurt?
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🧫Plant-based Fermentation
original ↗
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Helen Goh’s recipe for toffee apple pudding cake | The sweet spot
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Sometimes the Best Outdoor Meals Come in a Pouch
eater.com·2w
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Party in the USA: The Cookbook
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📚Food Comics
The State Of Food At Climate Week NYC 2025
cleantechnica.com·1w
🌳Nature-Based Solutions
Antylia brings a taste of Latin America to Bloorcourt
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Should I use olive oil for frying? How to choose the right cooking oil
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How to make the perfect chicken yassa – recipe | Felicity Cloake's How to make the perfect…
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'Veggie burgers' face grilling in EU parliament
seeddaily.com·3d
🫙Plant-Based Fermentation
Scientists and Chefs Team Up to Make Yogurt From Ants
smithsonianmag.com·4d
🫙Plant-Based Fermentation
Bullet Sunday 921
blogography.com·2w
🎸Punk Potlucks
Rukmini Iyer’s quick and easy recipe for herb-spiked chickpeas with tomatoes and pine nuts | Quick and easy
theguardian.com·1w
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Rukmini Iyer’s quick and easy recipe for ricotta fritters with chard and sage butter | Quick and easy
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