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Food and Drink

What’s for dinner?

What’s for dinner?

Are you already thinking about what's in your fridge and what you need to make dinner tonight? You're not alone. Melissa Clark, a New York Times food writer and host of a new podcast about weeknight meals, will give tips, tricks and ideas to make dinner a breeze.
by Angela Davis and Karen Zamora

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Soup's on! And on! Thai beef noodle brew has been simmering for 45 years

Soup's on! And on! Thai beef noodle brew has been simmering for 45 years

The giant pot of dark soup brimming with beef, spices and herbs sits near the sidewalk on a busy street in Bangkok, where it is constantly stirred by a member of the family who have owned the restaurant for three generations.
by Michael Sullivan

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Your grocery list might be pressuring big food companies to take sustainability mainstream

Your grocery list might be pressuring big food companies to take sustainability mainstream

A Chicago data firm is tracking what goes through the checkout lines at upscale markets including Kowalski’s and Lunds & Byerlys. That data is pushing more and more food companies toward sustainable products.
by Tom Crann, Megan Burks and Nick Scheffler

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As Castle Danger halts growlers, petition support grows online

As Castle Danger halts growlers, petition support grows online

The Two Harbors, Minn., brewery surpassed the production threshold of 20,000 barrels in a year. But as the business ends selling glass growlers for customers, a petition created by a state Senate Republican is gaining support.
by Matt Mikus

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Just a handful of nuts may help keep us from packing on the pounds as we age

Just a handful of nuts may help keep us from packing on the pounds as we age

U.S. adults put on about a pound a year on average. But people who had a regular nut-snacking habit put on less weight and had a lower risk of becoming obese over time, a new study finds.
by Patti Neighmond

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