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Mark Bittman Explains Why the Next 100 Years of Food Will Have to Be Radically Different

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Mark Bittman Explains Why the Next 100 Years of Food Will Have to Be Radically Different

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Mark Bittman is most famous for the 30,000 recipes he’s developed in decades of being a food journalist and authoring 30 books focused on cooking and eating. But this month’s Animal, Vegetable, Junk: A History of Food from Sustainable to Suicidal is not another recipe book, it’s a deeply researched call to arms to…

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