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I m Obsessed With This Chopped Salad and Its Secret Ingredient

5 impactful stories from our Solutions Journalism…

Podcast| Are edible insects the food of the future?

In his Parisian restaurant, Chef Laurent Veyet is creating haute cuisine dishes with a twist – insects. A colourful garden plate with mealworms and crickets is part of his eco-responsible culinary vision for a sustainable food future.

Star Ingredient Podcast | Are edible insects the food of the future?

Star Ingredient Podcast | Are edible insects the food of the future?
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Fati Niang, the chef who is decolonizing Senegalese street food

Niébé is an essential ingredient in Senegalese street food. Branded as ‘food for the poor’ by the colonists, the cowpea has long been neglected by African countries. But chef Fati Niang is determined to give niébé a comeback as a popular legume used to flavor fancy finger food recipes like accras.

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