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Agriculture
Pulling Steaks From Thin Air
Meat made from recycled carbon dioxide is on its way. But will it taste good?
By
Jacopo Prisco
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Food Lasts 1 Week Longer with this Edible Silk Coating
Mori’s silk protein coating for food promises to also reduce the global waste stream and cut down on plastic packaging.
By
Paolo Pontoniere
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Insect Futures—From Farm, to Table, to Pharmacy
Insect-based foods, fuels, fertilizers, and antimicrobials will be a part of our future, like it or not.
By
Robin Donovan
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Future Food Needs Some Historical Context
A new book considers how past innovations transformed our food systems.
By
Diana Gitig
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Raw Emotion Grows in UK Debate Over Gene-Edited Crops
Will fears of climate change cause Great Britain to loosen its restrictions on genetically edited crops?
By
Andrew Rosenblum
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The Cosmic Grapevine
Blasting grapevines into space could help the wine industry survive climate change.
By
Matthew Ponsford
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A Short History of Atomic Gardening
Hunger, profits, and Atoms For Peace have driven attempts to alter crops with radiation, chemicals, and genetic manipulation.
By
Matthew Ponsford
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Chocolate with a Hint of Yuck
Could a new chemical test that quantifies off flavors transform the chocolate industry?
By
Jason Socrates Bardi
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The Revolution Will Not Be Tenderized
We’re more than a decade into the alt-protein revolution. Will meatless beef ever replace the real thing?
By
Andrew Rosenblum
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EXCERPT
Unhinged, Bonkers, and Delicious
These artists are prototyping alternative culinary futures to inspire food production that is more just, biodiverse, and beautiful.
By
Zack Denfeld
,
Cathrine Kramer
and
Emma Conley
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