Midnight · 26 days agoHow to cook up a climate-friendly meal for the holidaysplus-squareyaleclimateconnections.orgexternal-linkmessage-square0fedilinkarrow-up117arrow-down14
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Midnight · 2 months agoCracking the recipe for perfect plant-based eggsplus-squarearstechnica.comexternal-linkmessage-square4fedilinkarrow-up112arrow-down16
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Midnight · edit-22 months ago‘It should not taste marine-like’: Would you eat a burger made from processed sea squirts?plus-squarewww.theguardian.comexternal-linkmessage-square11fedilinkarrow-up129arrow-down14
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Midnight · 2 months agoThe flavour of mechanisationplus-squareaeon.coexternal-linkmessage-square0fedilinkarrow-up15arrow-down10
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soloEnglish · 2 months agoThe funky mold turning food waste into culinary delightsplus-squaregrist.orgexternal-linkmessage-square0fedilinkarrow-up119arrow-down11
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Midnight · 3 months agoThe long culinary history of pumpkins – from ancient Mexican soups to modern spiced lattesplus-squarewww.salon.comexternal-linkmessage-square0fedilinkarrow-up118arrow-down10
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soloEnglish · 4 months agoStaff Picks: Our Favorite Plastic-Free Fall Recipesplus-squarewww.plasticpollutioncoalition.orgexternal-linkmessage-square2fedilinkarrow-up110arrow-down10
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quercusMEnglish · 4 months agoAmericans have been enjoying nut milk and nut butter for at least 4 centuriesplus-squarewww.pressherald.comexternal-linkmessage-square13fedilinkarrow-up169arrow-down12
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solo · edit-25 months ago How to make Oat Milkplus-squareyoutu.beexternal-linkmessage-square2fedilinkarrow-up111arrow-down10
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Midnight · 6 months agoQ&A: Seaweed—weighing the many health benefits and potential risksplus-squarephys.orgexternal-linkmessage-square0fedilinkarrow-up18arrow-down10
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FiveAEnglish · 7 months agoBeef Days - John Greenplus-squareyt.artemislena.euexternal-linkmessage-square2fedilinkarrow-up113arrow-down11
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Midnight · 8 months ago“Deny, denounce, delay”: The battle over the risk of ultra-processed foodsplus-squarearstechnica.comexternal-linkmessage-square0fedilinkarrow-up128arrow-down11
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Midnight · 8 months agoStudy reveals fewer mold toxins in organically grown grain, compared to grain grown conventionallyplus-squarephys.orgexternal-linkmessage-square3fedilinkarrow-up160arrow-down12
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Nemeski@lemm.ee · 9 months agoEating light: Finnish startup begins making food ‘from air and solar power’plus-squarewww.theguardian.comexternal-linkmessage-square0fedilinkarrow-up19arrow-down11
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FiveAEnglish · 9 months agoThe Lie That Made Food Conglomerates Rich...And Is Slowly Poisoning Usplus-squareyt.artemislena.euexternal-linkmessage-square1fedilinkarrow-up133arrow-down14
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VeganPizza69 Ⓥ@lemmy.worldEnglish · 1 year agoMove to sustainable food systems could bring $10tn benefits a year, study findsplus-squarewww.theguardian.comexternal-linkmessage-square0fedilinkarrow-up123arrow-down12
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activistPnk · edit-21 year ago19 herbs, spices, sweeteners, and acids that make your food last longerplus-squareweb.archive.orgexternal-linkmessage-square4fedilinkarrow-up120arrow-down12
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chobeat@lemmy.ml · 1 year agoWhat is Qu Exactly? On Rituals Behind Fermentation Cakes, Before We Knew Microbes Existed.plus-squarequfermentation.substack.comexternal-linkmessage-square0fedilinkarrow-up116arrow-down11
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jugularmalloy · 1 year agoForaging / Mushroom picking community on slrpnk.net?plus-squaremessage-squaremessage-square5fedilinkarrow-up118arrow-down11
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ProdigalFrogAEnglish · 1 year agoJust Vegetables. Just Soup. | Atomic Shrimpvid.puffyan.usexternal-linkmessage-square1fedilinkarrow-up112arrow-down10
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