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The Top-Secret Food That Will Change the Way You Eat

Outside Magazine   Guest curated by Erik Martin

My favorite link of the week was the story of an entrepreneur trying to crack the riddle of decent tasting fake meat. This portrait awakened my dormant high-school-era vegetarianism and showed how old-fashioned for-profit businesses are trying to impact huge high-stakes problems like climate change. Good intentions and ambition won’t matter much if they can’t solve grim market realities like distribution and «mouthfeel».



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