Well hot dog!
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If you're in the mood to focus on the positive this weekend, today's newsletter is for you.
Want to hear about how the pandemic has actually made our food system better? Would you like to learn a few simple tweaks to your kitchen setup that'll make cooking way less stressful? Or maybe you want a nutritionist to magically tell you the healthiest proteins you can grill out. We've got all that for you below.
And this week I'm particularly loving our Voices In Food series. An interview with Chinese American chefs Eric Sze and Lucas Sin will change the way you look at Chinese food in the U.S., and remind you of the importance of supporting your local Chinese restaurants. We can all do our part to make things better, so let's get after it!
XO, Kristen |
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Nutritionists rank the best and worst proteins for grilling season |
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If you're looking for the healthiest possible protein for your next summer cookout, a vegetarian option like the Impossible Burger might seem like your best bet ... but you'd be wrong. Find out how nutritionists ranked everything from hot dogs to salmon, but then most importantly, remember that one little splurge isn't the end of the world. |
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The biggest misconceptions about Chinese food | Eric Sze and Lucas Sin discuss racism during the pandemic, how Chinese food has been pigeonholed and much more. | |
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Why we need to push the value of ethnic cuisine | This Filipino American chef points out some major discrepancies in the food world. | |
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4 positive ways the pandemic changed how we eat | Sure, we faced meat and flour shortages. But when one door closes, another opens. | |
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Weekend project: Optimize your kitchen | Six easy tips that'll make cooking less stressful. | |
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