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Mark Bittman goes off the rails a bit on the science of GMOs. (Jayson Lusk)
How to open any jar. Any! (Stonesoup)
How the sugar industry has distorted dietary science for over 50 years (Vox)
How truffle oil became a complete scam. (Priceonomics)
What it's like to be the New York Times restaurant critic, and be the judge, jury and executioner of restaurants. Long, but a good read. (New Yorker)
How can students better "future-proof" their careers? (Atlantic)
A challenge to you to stop procrastinating. And no, you can't read it later! (Zen Habits)
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