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Opening lecturer Anne Sverdrup-Thygeson at Gustavus Adolphus College’s Nobel Conference stood at the podium, dwarfed by the session’s graphics, a large dragonfly cradling Earth. It suited her words.
Food trends never sit still. One moment it’s all about plant-based burgers, the next it’s algae chips or lab-grown steaks. As political, environmental, and economic shifts reshape our world, the way ...
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