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At Yellow Rose, a Texas-y taqueria in the East Village, owner Krystiana Rizo and chef-owner Dave Rizo make their own semi-natural version of Cherry Coke, an effort that, at first, seems to miss the whole point of Cherry Coke. One does not consume a watermelon Jolly Rancher for the perfume of tropical fruit, an orange ice for the aroma of Florida citrus, or a jug of Kool-Aid for a cruel taste of machete-harvested Sharkleberry Fin. Consumers typically seek out these confections for their static, scientifically calibrated scents (like the much-discussed artificial banana) and for the youthful summertime sentiments they conjure up.
Les cinémas rouvrent ! Voici les films à voir en salles cette semaine
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Vorarlberger Umweltwoche 2021 – Sei dabei!
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Michel Piccoli en 7 films
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If we want to save the planet, the future of food is insects Richard Godwin © Provided by The Guardian A bug’s life: inspecting the produce at Ÿnsect’s lab. Photograph: Reuters
My first attempts at feeding insects to friends and family did not go down well. “What the hell is wrong with you?” asked my wife when I revealed that the tomato and oregano-flavoured cracker bites we had been munching with our G&Ts were made from crickets. “Hang on, I’m vegetarian!” cried our friend – which prompted a slightly testy discussion on whether insects count as meat, how many thousand arthropods equate to one mammal and considering almost all industrial agriculture involves the mass slaughter of insects, what’s the difference?