fossilesque@mander.xyzEnglish · 1 year ago‘On the brink of extinction’: a food historian’s hunt for ingredients vanishing from US platesplus-squarewww.theguardian.comexternal-linkmessage-square0fedilinkarrow-up11arrow-down10
arrow-up11arrow-down1external-link‘On the brink of extinction’: a food historian’s hunt for ingredients vanishing from US platesplus-squarewww.theguardian.comfossilesque@mander.xyzEnglish · 1 year agomessage-square0fedilink
fossilesque@mander.xyzEnglish · 1 year agoWarmer climate, spicier food. But which country is the spiciest?plus-squarebigthink.comexternal-linkmessage-square0fedilinkarrow-up11arrow-down10
arrow-up11arrow-down1external-linkWarmer climate, spicier food. But which country is the spiciest?plus-squarebigthink.comfossilesque@mander.xyzEnglish · 1 year agomessage-square0fedilink
fossilesque@mander.xyzEnglish · 1 year agoCup Noodles are now microwave-safe. (So they weren’t already?)www.washingtonpost.comexternal-linkmessage-square0fedilinkarrow-up11arrow-down10
arrow-up11arrow-down1external-linkCup Noodles are now microwave-safe. (So they weren’t already?)www.washingtonpost.comfossilesque@mander.xyzEnglish · 1 year agomessage-square0fedilink
fossilesque@mander.xyzEnglish · 1 year agoHow to stop turmeric from killing peopleplus-squarewww.economist.comexternal-linkmessage-square0fedilinkarrow-up11arrow-down10
arrow-up11arrow-down1external-linkHow to stop turmeric from killing peopleplus-squarewww.economist.comfossilesque@mander.xyzEnglish · 1 year agomessage-square0fedilink
fossilesque@mander.xyzEnglish · 1 year agoHome cooking falls to pre-pandemic levels in North Americaplus-squarewww.axios.comexternal-linkmessage-square0fedilinkarrow-up11arrow-down10
arrow-up11arrow-down1external-linkHome cooking falls to pre-pandemic levels in North Americaplus-squarewww.axios.comfossilesque@mander.xyzEnglish · 1 year agomessage-square0fedilink
fossilesque@mander.xyzEnglish · 1 year agoRecipes and Generative AIengineering.hellofresh.comexternal-linkmessage-square0fedilinkarrow-up11arrow-down10
arrow-up11arrow-down1external-linkRecipes and Generative AIengineering.hellofresh.comfossilesque@mander.xyzEnglish · 1 year agomessage-square0fedilink
fossilesque@mander.xyzEnglish · 1 year agoA Third of Chocolate Products Are High in Heavy Metals, CR's Tests Find - Consumer Reportsplus-squarewww.consumerreports.orgexternal-linkmessage-square0fedilinkarrow-up11arrow-down10
arrow-up11arrow-down1external-linkA Third of Chocolate Products Are High in Heavy Metals, CR's Tests Find - Consumer Reportsplus-squarewww.consumerreports.orgfossilesque@mander.xyzEnglish · 1 year agomessage-square0fedilink
fossilesque@mander.xyzEnglish · 1 year agoClimate change is improving French wine—for nowplus-squarephys.orgexternal-linkmessage-square0fedilinkarrow-up11arrow-down10
arrow-up11arrow-down1external-linkClimate change is improving French wine—for nowplus-squarephys.orgfossilesque@mander.xyzEnglish · 1 year agomessage-square0fedilink
fossilesque@mander.xyzEnglish · 1 year agoHow to cook ground meat perfectly every time (without vision)! - The Blind Kitchenplus-squaretheblindkitchen.comexternal-linkmessage-square0fedilinkarrow-up11arrow-down10
arrow-up11arrow-down1external-linkHow to cook ground meat perfectly every time (without vision)! - The Blind Kitchenplus-squaretheblindkitchen.comfossilesque@mander.xyzEnglish · 1 year agomessage-square0fedilink
fossilesque@mander.xyzEnglish · 1 year agoIndia’s pickle people: Decades-old culinary heirlooms, nostalgiaplus-squarewww.aljazeera.comexternal-linkmessage-square0fedilinkarrow-up11arrow-down10
arrow-up11arrow-down1external-linkIndia’s pickle people: Decades-old culinary heirlooms, nostalgiaplus-squarewww.aljazeera.comfossilesque@mander.xyzEnglish · 1 year agomessage-square0fedilink
fossilesque@mander.xyzEnglish · 1 year agoI'm a microbiologist and here's what (and where) I never eatplus-squaretheconversation.comexternal-linkmessage-square0fedilinkarrow-up11arrow-down10
arrow-up11arrow-down1external-linkI'm a microbiologist and here's what (and where) I never eatplus-squaretheconversation.comfossilesque@mander.xyzEnglish · 1 year agomessage-square0fedilink
fossilesque@mander.xyzEnglish · 1 year agoMany of today’s unhealthy foods were brought to you by Big Tobaccoplus-squarewww.washingtonpost.comexternal-linkmessage-square0fedilinkarrow-up11arrow-down10
arrow-up11arrow-down1external-linkMany of today’s unhealthy foods were brought to you by Big Tobaccoplus-squarewww.washingtonpost.comfossilesque@mander.xyzEnglish · 1 year agomessage-square0fedilink
fossilesque@mander.xyzEnglish · 1 year agoDigging In: Why Don’t Americans Eat Mutton? - Modern Farmerplus-squaremodernfarmer.comexternal-linkmessage-square0fedilinkarrow-up11arrow-down10
arrow-up11arrow-down1external-linkDigging In: Why Don’t Americans Eat Mutton? - Modern Farmerplus-squaremodernfarmer.comfossilesque@mander.xyzEnglish · 1 year agomessage-square0fedilink
fossilesque@mander.xyzEnglish · 1 year agoUltra-processed food linked to higher risk of depression, research findsplus-squarewww.theguardian.comexternal-linkmessage-square0fedilinkarrow-up11arrow-down10
arrow-up11arrow-down1external-linkUltra-processed food linked to higher risk of depression, research findsplus-squarewww.theguardian.comfossilesque@mander.xyzEnglish · 1 year agomessage-square0fedilink
fossilesque@mander.xyzEnglish · 1 year agoConfronting the dangers of ultra-processed foodplus-squarewww.economist.comexternal-linkmessage-square0fedilinkarrow-up11arrow-down10
arrow-up11arrow-down1external-linkConfronting the dangers of ultra-processed foodplus-squarewww.economist.comfossilesque@mander.xyzEnglish · 1 year agomessage-square0fedilink
fossilesque@mander.xyzEnglish · 1 year agoParmesan Makers Add Microchips To Cheese Wheels To Foil Counterfeitersplus-squarewww.tomshardware.comexternal-linkmessage-square0fedilinkarrow-up11arrow-down10
arrow-up11arrow-down1external-linkParmesan Makers Add Microchips To Cheese Wheels To Foil Counterfeitersplus-squarewww.tomshardware.comfossilesque@mander.xyzEnglish · 1 year agomessage-square0fedilink
fossilesque@mander.xyzEnglish · 1 year agoFood Can Be Literally Addictive, New Evidence Suggestsplus-squarewww.scientificamerican.comexternal-linkmessage-square0fedilinkarrow-up11arrow-down10
arrow-up11arrow-down1external-linkFood Can Be Literally Addictive, New Evidence Suggestsplus-squarewww.scientificamerican.comfossilesque@mander.xyzEnglish · 1 year agomessage-square0fedilink
fossilesque@mander.xyzEnglish · 1 year agoThe Disturbing Secret Behind the World’s Most Expensive Coffeeplus-squarewww.nationalgeographic.comexternal-linkmessage-square0fedilinkarrow-up11arrow-down10
arrow-up11arrow-down1external-linkThe Disturbing Secret Behind the World’s Most Expensive Coffeeplus-squarewww.nationalgeographic.comfossilesque@mander.xyzEnglish · 1 year agomessage-square0fedilink
fossilesque@mander.xyzEnglish · 1 year agoThe Nine Most Important Styles of Pizza in America Right Nowplus-squarewww.bloomberg.comexternal-linkmessage-square0fedilinkarrow-up11arrow-down10
arrow-up11arrow-down1external-linkThe Nine Most Important Styles of Pizza in America Right Nowplus-squarewww.bloomberg.comfossilesque@mander.xyzEnglish · 1 year agomessage-square0fedilink
fossilesque@mander.xyzEnglish · 1 year agoThe Power of Food for People with Dementiaplus-squarewww.newyorker.comexternal-linkmessage-square0fedilinkarrow-up11arrow-down10
arrow-up11arrow-down1external-linkThe Power of Food for People with Dementiaplus-squarewww.newyorker.comfossilesque@mander.xyzEnglish · 1 year agomessage-square0fedilink
