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Artist Maggie Coblentz fermented miso on the International Space Station to explore how food and identity change in space, challenging conventional ideas about astronaut nutrition.
A feature on Solar Foods' new factory in Finland that uses bacteria to convert carbon dioxide and hydrogen into protein, inspired by a 1964 NASA paper. The company claims to make 'food out of thin air' for sustainable food production.
An article exploring the history and cultural significance of fish sauce, a fundamental condiment in Southeast Asian cuisine made from fermented fish and salt, tracing its origins from ancient times to modern-day usage across Vietnam, Thailand, and other regions.