GLP-1 Is Rewriting How We Eat: A Simple Guide for Menus, Brands, and All of Us
We are watching a quiet food shift. It is not a fad. It is a…
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Cultivated (Lab-Grown) Meat at a Crossroads: State Bans, “Cell-Cultivated” Labels, and What Comes Next
What’s Changing Right Now Let’s start with the simple picture. Cultivated meat is real meat…
Read MoreWhy Obesity Was Rare in the 1800s (And What Changed)
Walk through the pages of history, and you’ll find something remarkable. Obesity—something so common today—was…
Read MoreA Defining Moment for America’s Food: The Push to Finally Name Ultra-Processed Foods
We all know the feeling. You walk down the grocery store aisle, and it feels…
Read MoreThe Psychology of Comfort Food: Why We Crave It (and What It Really Means)
There’s something magical about comfort food. One bite, and suddenly we’re eight years old again,…
Read MoreWhen Food Meets Hope: How Gleaning is Fighting Hunger and Waste in Vermont
On a warm Tuesday in late July, a small group of volunteers stands knee-deep in…
Read MoreOutdoor Cooking Essentials
Because Your Backyard Deserves More Than Burnt Hot Dogs Let’s be honest. Somewhere along the…
Read MoreThe Great AI Pizza Controversy
In the pantheon of human achievements, we’ve got the moon landing, sliced bread, and the…
Read MoreUnsung Hero of the Culinary World: The Humble Potato
Ah, the potato—that starchy lump of magic that has fed kingdoms, sustained revolutions, and made…
Read MoreThe Joy in a Crinkle: Why Frito-Lay Variety Packs Are the Unsung Heroes of Snack Time
In the busy swirl of everyday life, it’s easy to overlook the little things that…
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