food
@food@slrpnk.net
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A place for Solarpunks to discuss food & food sovereignty!
Everything related to slow food, local cuisines, cooking, nutrition and preservation.
Kindred communities:
!farming@slrpnk.net
!foraging@slrpnk.net
!fruit@slrpnk.net
!zerowaste@slrpnk.net
- Submitted 5 days ago by quercus@slrpnk.net | 0 comments
- Just a reminder that one out of three calories produced in the US gets thrown away because of shit like thisslrpnk.net ↗Submitted 4 weeks ago by stabby_cicada@slrpnk.net | 41 comments
- Submitted 2 weeks ago by UrPartnerInCrime@sh.itjust.works | 8 comments
- Submitted 2 weeks ago by stabby_cicada@slrpnk.net | 0 comments
- Submitted 2 weeks ago by otters_raft@lemmy.ca [bot] | 3 comments
- Submitted 5 weeks ago by sprite0@sh.itjust.works | 0 comments
- Submitted 2 months ago by photonic_sorcerer@lemmy.dbzer0.com | 2 comments
- Submitted 5 weeks ago by otters_raft@lemmy.ca [bot] | 0 comments
- Submitted 3 months ago by cm0002@lemmy.world | 9 comments
- Towards Food Sovereignty | The food sovereignty movement affirms that food is a basic human right—as opposed to a commodity. But how do we get there?www.resilience.org ↗Submitted 2 months ago by stabby_cicada@slrpnk.net | 1 comment
- Submitted 4 months ago by wolfyvegan@slrpnk.net | 1 comment
- The Consumer Power Myth | if we want to actually choose what we eat, we must de-commodify our foodwww.resilience.org ↗Submitted 2 months ago by stabby_cicada@slrpnk.net | 0 comments
- Submitted 2 months ago by quercus@slrpnk.net | 1 comment
- Bread from seagrass? Cultivating grains in the ocean could be an elegant solution to rising seas.www.anthropocenemagazine.org ↗Submitted 1 month ago by stabby_cicada@slrpnk.net | 0 comments
- Submitted 4 months ago by Beastimus@slrpnk.net | 14 comments
- Submitted 2 months ago by Midnight@slrpnk.net | 0 comments
- The Science Behind Aquafaba Meringues | Working toward a more stable meringue made from the liquid in a can of chickpeaswww.seriouseats.com ↗Submitted 5 months ago by quercus@slrpnk.net | 2 comments
- Submitted 10 months ago by quercus@slrpnk.net | 12 comments
- Submitted 5 months ago by WanderFree@sh.itjust.works | 3 comments
- Submitted 6 months ago by solo@slrpnk.net | 6 comments
- From sea monkeys to Great Salt Lake gold | With science-based management and real-time data, Utah’s brine shrimp fishery balances the economy and ecologygrist.org ↗Submitted 2 months ago by stabby_cicada@slrpnk.net | 0 comments
- ‘It should not taste marine-like’: Would you eat a burger made from processed sea squirts?www.theguardian.com ↗Submitted 9 months ago by Midnight@slrpnk.net | 11 comments
- Submitted 6 months ago by sabreW4K3@lazysoci.al | 0 comments
- Submitted 7 months ago by Midnight@slrpnk.net | 0 comments
- Submitted 9 months ago by solo@slrpnk.net | 0 comments
- The long culinary history of pumpkins – from ancient Mexican soups to modern spiced latteswww.salon.com ↗Submitted 9 months ago by Midnight@slrpnk.net | 0 comments
- Submitted 6 months ago by Cat@ponder.cat | 0 comments
- Submitted 8 months ago by Midnight@slrpnk.net | 4 comments
- Submitted 5 months ago by quercus@slrpnk.net | 0 comments
- Submitted 10 months ago by solo@slrpnk.net | 2 comments
