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5 episodes with good fish
2 episodes with good fish
2 episodes with good fish
2 episodes with good fish
2 episodes with good fish
“The individual decision is the difference maker.” —Becky Selengut Our local markets and farms are brimming with a diverse array of ingredients. Yet, many of us pass them by because of their peculiar appearance or because we may be unsure of how to incorporate them into our cooking. But, by moving past our assumptions of how food should look like and embracing the unique qualities of these “ugly” and “misunderstood” vegetables, we can unlock a world of delicious, nutritious possibilities and transform our palates and perspectives while forging a deeper connection to the land. Becky Selengut is an author, chef, and educator who has dedicated her career to inspiring home cooks to embrace overlooked, locally-sourced ingredients. Through her books, cooking classes, and advocacy work, Becky encourages people to look beyond the familiar and explore the diverse array of produce available in their own communities. Join the conversation as Justine and Chef Becky highlight specific examples of overlooked local ingredients, the reasons these ingredients are often misunderstood, the importance of curiosity, experimentation, and a willingness to try new things when it comes to expanding our culinary repertoire, the impact of individual food choices, the divide between eating organically versus domestically, and how eating locally contribute to sustainability and improved local food systems. Meet Becky: Becky Selengut is an author, instructor, podcaster, and chef based in Seattle. Her books include: Misunderstood Vegetables, How to Taste, Shroom, Good Fish, and Not One Shrine. Selengut is the co-host of the local foods podcast Field to Fork. When Selengut is not the chef aboard the M/V Thea Foss, she forages, makes a mean Manhattan, and shares her life with her wife April Pogue, their lovably loony pointer mix Izzy and their semi-feral gray floof Jinx. Website Facebook X Instagram YouTube Connect with NextGen Purpose: Website Facebook Instagram LinkedIn YouTube Episode Highlights: 00:34 Misunderstood Vegetables 07:29 “Ugly Vegetables” for Global Problems 13:14 Eating Locally and Sustainably 19:38 Organic vs Local 23:00 Individual vs Systemic Change 28:55 Reduce Plastic
Becky Selengut: Balancing Respect, Compassion and Conflict Author, instructor, podcaster, and chef Becky Selengut shares her poignant struggles with balancing respect and empathy in contentious situations, from family disagreements on politics to broader global issues like the Middle East conflict. She talks with Suzanne about the importance of standing strong in one's values while also expressing compassion and understanding towards those who differ. Becky Selengut is an author, instructor, podcaster, and chef based in Seattle. Her books include: Misunderstood Vegetables, How to Taste, Shroom, Good Fish, and Not One Shrine. Selengut is the co-host of the local foods podcast Field to Fork. Thanks to the support of our show sponsor BetterHelp. Use this link for 10% off your first month of therapy with BetterHelp and get matched with a therapist who will listen and help #sponsored Follow us on IG @suzannenweller More information about Weller Collaboration: wellercollaboration.com Sign up for Suzanne's Reimagine Growth newsletter here
In Matthew 13, Pastor Andrew teaches us how Jesus, just like the prophets in the Old Testament, would use strange sayings and acts to judge the people and call them back to God. Through the Sermon on the Mount, the sabbath controversies, and now the parables, Jesus' ministry rhymes with that of the Old Testament prophets, warning the people of sin and coming judgment. He condemns the Pharisees and those with hard hearts who reject God. But unlike the prophets, Jesus is starting something new, or rather fulfilling something old, thereby crating something entirely new: The Kingdom of God and His people, the Church.
Kevin O'Neill and Mike Murphy join today's show with a chat on Costco's gold bars, a little reminiscing on a variety of stories, and much more on the market and politics. For our second hour, John Flannigan hops in to discuss new CPI numbers among other market updates.
Often when we make our grocery runs, time and money are on our mind – which can quickly lead to following a stringent list of household classics and crowd pleasers. But sometimes, in the corner of your eye, you might catch a new to you vegetable and wonder what the heck it is, or how it works. My guest today, Becky Selengut, is here to provide knowledge and humour in getting to know these misunderstood vegetables more. Becky is a chef, author, instructor, and podcaster based in Seattle, and her latest cookbook is Misunderstood Vegetables: How to Fall in Love with Sunchokes, Rutabaga, Eggplant, and More out everywhere today. Her earlier books include How to Taste, Shroom, Good Fish, and Not One Shrine. When she's not the chef aboard the M/V Thea Foss, Becky is also the cohost of the local foods podcast Field to Fork, forages for wild foods, makes a mean Manhattan, and shares her life with her sommelier wife April Pogue and their loony pointer mix Izzy and vocally gifted cat Jinx. Becky is on the show today to explore the story behind her new cookbook, discussing what makes a vegetable misunderstood, how she works with learners and readers to make food and cooking more approachable and fun, the ways that foraging and misunderstood vegetables can connect us back to land and nature, and why it's important to think about seasonality when writing a cookbook. While Becky's humorous and playful approach makes these elusive vegetables less daunting, she also shares some underlying messages about how food and our own understandings of belonging are intertwined too. Learn More About Becky: Buy Misunderstood Vegetables (or ask your local bookstore to bring it in!) Becky's Website Podcast: Field to Fork IG: @beckyselengut Threads: @beckyselengut
Wondering about the benefits of fish oil? If you need a supplement? And how to choose a good fish oil supplement?
Disciples Disciple (Reproduce)The Gospel of God: The Great SeparationQuestion: Will there be negative consequences for unfaithful disciples?The Gospel of God:Is the promise of the final permanent physical manifestation of God on the earth in Sovereign Power.Judgment vs. DeliveranceRepentance vs. FaithThe failure to recognize the distinction between the GG and the GC results in interpretation errors concerning the eschatological end.There is going to be a great Separation! At the Eschatological End: Wheat vs. Weeds; Good Tree vs. Bad Tree; Good Seed vs. Bad Seed; Good Fish vs. Bad Fish; and Sheep vs. GoatsMatthew 25:14-30 The Parable of the Talents – Who do the Servants Represent? Believer vs. Unbeliever MixProofs:Command to Stay AlertThe Servants are His OwnThese are Servants [δοῦλος]Servants [δοῦλος] are ENTRUSTEDServants are judged at the Master's returnServants have identical relationshipsServants received their commissionUnfaithful Servant Lost RewardBelievers Can Suffer LossCommendation – Exaltation – HonorationCriticism – Demotion – Isolation
Sermon by Rev. E.B. Holschuh – The Difference between a Good Fish and a Bad Fish (based on Matthew 13:44-52). Recorded 7/30/23 during 9am worship service at Zion Lutheran Church (LCMS) in Alamo, Texas. Music by RomanSenykMusic from Pixabay
Encountering Jesus | June 14 | Sorting the Good Fish from the Bad
Blue Circle Foods is an employee-owned sustainable seafood company founded in 2005 by organic industry pioneers. They produce feel good fish for every day eating – from fillets to fun things like salmon sausages and burgers always free from fillers and breadcrumbs. They are passionate about continuous improvement in both aquaculture (fish farming) and wild-caught fishing practices. As a protein producer, they have a responsibility to the environment. Their farmed salmon and shrimp are net producers of protein, meaning that unlike farmed beef, chicken, and pork, our salmon and shrimp generate more protein than they take out of the environment. Father and daughter, Steven Damato and Nina Damato join Justin to discuss this growing seafood brand!
For more helpful and hopeful content, visit smccutah.org/resources.
How you can own your very own Beard!
How you can own your very own Beard!
The Little Mermaid 2 - Trailerhttps://www.youtube.com/watch?v=69585J2yn4Q
I. The certainty of hell, vv47-48. II. The hope of hell, v49. III. The horror of hell, vv49-50. IV. The escape of hell.
Le Columbus Monte-Carlo a obtenu le label Mister good fish. Cela signifie que les produits sont sélectionnés selon la saison et ne viennent pas du bout du monde. Le label permet de montrer la proximité des produits vendus.
Taking pictures of fish is totally fine. But there are a lot of ways that you can mess it up. While I'm not a professional photographer by any means, I have figured out a few important things when it comes to taking pictures of fish that I've caught. The top priorities are: Don't take a bad picture. Don't hurt the fish. Definitely don't do both. This week I talk through a half dozen simple tips for ensuring that your amateur photos of your angling victories are worth keeping on your phone.
Matthew 13:47-52 The post Matthew 13:47-52 – One Fish, Two Fish, Bad Fish, Good Fish appeared first on Christ the King Presbyterian Church.
Download this Podcast Matthew 13:47–52—“Once again, the kingdom of heaven is like a net that was let down into the lake and caught all kinds of fish. When it was full, the fishermen pulled it up on the shore. Then they sat down and collected the good fish in baskets, but threw the bad away. This is how it will be at the end of the age. The angels will come and separate the wicked from the righteous and throw them into the fiery furnace, where there will be weeping and gnashing of teeth. Have you understood all these things?” Jesus asked. “Yes,” they replied. He said to them, “Therefore every teacher of the law who has been instructed about the kingdom of heaven is like the owner of a house who brings out of his storeroom new treasures as well as old.” The post Sorting the Good Fish from the Bad appeared first on Getting to Know Jesus.
On this episode of Born or Made, Michael chats with Justin Guilbert the founder & Co-Chief Executive Officer of such companies as Harmless Harvest, Good Fish, and Bravo Sierra. Justin explains the importance of the direct-to-consumer business model and the powerful teaching tool that is failure. Follow Mike on Instagram: @MichaelChernow Follow Born or Made: @BornorMade Sign up for KreaturesofHabit.com
The good folks at www.goodfish.com have sent us some Salmon Skins to try! our all star cast will give you an honest accounting of the flavor! Then we are joined from the boys over at www.boatsetter.com to tell us how our boats can make money for us when we are not using it! Thanks to www.manscaped.com for supporting this pod use the code FISHNERDS at check out for 20% off and free shipping at check out
Matthew 13:47-50 The Parable of the Net 47 “Once again, the kingdom of heaven is like a net that was let down into the lake and caught all kinds of fish. 48 When it was full, the fishermen pulled it up on the shore. Then they sat down and collected the good fish in baskets, but threw the bad away. 49 This […]
Fish and chips are a great kiwi summer treat but where to get the good ones? To the rescue comes Whanganui man Brandon Sayring and his fish and chip review blog Here's the Scoop!
This week, the Pilchuck River will be redirected to its original channel, after the removal of two dam structures that have held it back for more than 100 years. It’s a relatively small project , compared to the monumental dam removals on the Elwha River in 2014 or even this summer’s explosive demolition work on the Nooksack. But taking down this 10-by-60-foot barrier promises to dramatically improve critical habitat for salmon and steelhead.
(NOTE: The first part of the recording includes an activity for kids. You may want to skip to the 7 minute mark for the start of the message. There is also a song included a few minutes later.) Matthew 13:47-48 Matthew 13:47-48Wanna Be a Good Fish? You Gotta Get Right with God! Matthew 13:47Matthew 13:48Matthew … Continue reading It’s like the Good Fish and the Bad →
Download this Podcast Matthew 13:47–52—“Once again, the kingdom of heaven is like a net that was let down into the lake and caught all kinds of fish. When it was full, the fishermen pulled it up on the shore. Then they sat down and collected the good fish in baskets, but threw the bad away. This is how it will be at the end of the age. The angels will come and separate the wicked from the righteous and throw them into the fiery furnace, where there will be weeping and gnashing of teeth. Have you understood all these things?” Jesus asked. “Yes,” they replied. He said to them, “Therefore every teacher of the law who has been instructed about the kingdom of heaven is like the owner of a house who brings out of his storeroom new treasures as well as old.” The post Sorting the Good Fish from the Bad appeared first on Getting to Know Jesus.
Join Dan & Jake for another thrilling episode where they talk about anything and everything they've come across this week...oh and some fish talk.
We're back after another quick quarantine break and our heroes continue to explore the sahuagin lair. After searching every coffer they came across for treasure (and Zack filling them up with random junk) then encounter some rather well-guarded slaves, fail their first attempt at rescuing them, ran away, made a plan for once and succeeded the second go around. (Will they learn from this? I can confidently say no. No, they will not.)
On this edition – the fishing industry could do a lot more for this island nation, if it was allowed to. And, it’s not just humans and not because of the current health emergency, but millions of creatures are on the move.You can follow This Island Nation on Facebook: https://www.facebook.com/thisislandnation/Find out more at https://this-island-nation.pinecast.co
Steve, Dominic, and Chris come by to talk about community, music, and band longevity. Notable Mentions: Woodfish Submergent Music Chubby Pickle Gig Sponsors: Anchor Audible Reverb Other Mentions: Dr. Brucato --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app --- Send in a voice message: https://anchor.fm/ramblinjoesfunhouse/message Support this podcast: https://anchor.fm/ramblinjoesfunhouse/support
SONNY teases MICHAEL, who defends his proposal to kill SOLLOZZO and MCCLUSKEY. See acast.com/privacy for privacy and opt-out information.
Tweet LIVE this Sunday, July 29th at 635pm Small Bites with Glenn Gross and Derek Timm of Bluejeanfood.com on Wildfire Radio, joining us in studio will be one of our favorite guests Vernon Rochester. Vernon is the owner of Rochester's Barbecue & Grill in Borough of Lawnside, New Jersey. They are doing a relaunch of their menu that we can't wait to see and try what's new. They are a BYOB with Wednesday Nights – All You Can Eat BBQ, and also locals love their Friday and Saturday Night Jazz sessions from 5:00 pm – 10:00 pm featuring Michael J Corman, an amazing Keyboardist/Vocalist. They focus on soul food, barbecue, and southern cooking, but with locally sourced products as much as possible with a focus on dietary diversity. They do traditionally prepared items on the menu such as their amazing Ollie's Triple beans, made with ground beef, sausage and bacon and simmered with “secret spices” all the way to a variety of vegetarian and vegan dishes to choose from. You heard right, they also focus on vegetarian and vegan dishes. Since Rochester's is a BYOB, we thought we better to join us in studio and talk about what you can bring there to drink than Tom Hendricks the NJ Brand Manager for River Horse Brewing Co.. River Horse brewing was started in 1996 by three brothers who really enjoyed homebrewing. Their original location was in Lambertville, New Jersey right across the bridge from New Hope PA. People often still associate them with that location because many people would walk around New Hope, or bike/run the river trail, and then swing by afterword for a beer. Then in 2007 the brothers were looking to sell the business and it was perfect timing for Chris Walsh and Glenn Bernabeo to take over. Chris and Glen were working in finance, but wanted to get out of the corporate world and start with a new opportunity. They jumped at the chance to own the brewery and took it over in 2007. One of the first things they did was hiring their head brewer, Chris Rakow, to handle making the beer and come up with new recipes. The first original recipe that Rakow made for the company was Hipp-O-Lantern Imperial Pumpkin Ale, which is still one of their most popular seasonal beers. By 2013 they had out grown the brewery in Lambertville and needed to move so they could expand brewing. Their Lambertville brewery was only 10,000 sq feet and two stories, which is not very conducive for brewing beer. In Ewing, New Jersey they found a single level, 25,000 sq ft space that used the same water table as their Lambertville brewery, which is a very important factor in keeping the beer consistent. They are now able to distribute their beers through all of New Jersey, eastern Pennsylvania, Eastern New York and all of Connecticut. Then we are thrilled to welcome Becky Selengut the author of two recent books, “How to Taste: The Curious Cook's Handbook to Seasoning and Balance, from Umami to Acid and Beyond--with Recipes” and “Good Fish: 100 Sustainable Seafood Recipes from the Pacific Coast” both published by Sasquatch Books. When she's not squid jigging, fishing, or cavorting through the woods picking wild things for her next meal, Becky Selengut is a private chef, author, humorist, and cooking teacher. A regular instructor for PCC Community Markets and The Pantry, Selengut is also a private chef and author of two other books How to Taste and Shroom: Mind-Bendingly Good Recipes for Cultivated and Wild Mushrooms, and co-author of Not One Shrine: Two Food Writers Devour Tokyo. In her spare time she co-hosts a comedy podcast called Look Inside This Book Club where she reviews only the free Look Inside samples of outrageous romance novels. Selengut lives Seattle - Capitol Hill with her wife and their two dogs. Talking about cookbooks and podcasts our next guest is an expert on both subjects. When New Yorker Suzy Chase Osborne a former radio personality and cookbook publicist isn't shooting Instagram stories of her beloved West Village neighborhood, sipping wine at a cozy New York, New York wine bar with her husband, whipping up after-school brownies for her 11-year-old son, shopping at a local grocery for dinner ingredients, assembling her latest Spotify Kitchen Mixtape or DJ'ing in Brooklyn, New York she's behind the microphone chatting with chefs and cookbook authors. Many believed the internet would spell the end of the cookbook. But true foodies at heart always knew that nothing could break that special bond between tried and true recipe manuals and their love of the kitchen. Hence, the podcast is bringing to life what was once on a page of a cookbook like Suzy Chase's Cookery by the Book. The 3rd season started in June. Suzy has merged the tried and true love of cooking with a modern flair to help the cookbook transcend new generations, and it's working. Chase's Cookery by the Book, now in its third season with more than 90 episodes, is the only cookbook podcast that has featured iconic names like Jacques Pépin, Dorie Greenspan, Pati Jinich, Pierre Thiam and Julia Turshen. It also marks Chase's second venture into podcasting. A female podcasting pioneer, Chase introduced in 2003 TheGrooveRadio.com, the internet's longest-running soul music show. She had a monthly residency at Trophy Bar in South Williamsburg, Brooklyn for six years, currently gigs around the city, and podcasts from her West Village apartment where she lives with her husband and pre-teen son. To top it all off we are so happy to hear from Blaine Heinonen and Sarah Anne Wolff of the band Pretty Gritty with their song “Love Don't Live Here Anymore” that we will play for all of our listeners off their latest album - Seven Year Itch – by CD Baby, C and D Network Publishing, Cannon/Buono Production, and Creative and Dreams Music Network,LLC. What a lineup!!!! Small Bites Radio correspondent Actor John DiRenzo is out and about with his valuable insight and experience in the culinary world so be sure to catch him on QVC selling the high quality Copper Chef products. You say you STILL NEED MORE!!! Don't forget we still have our regular weekly segments from Courier-Post nightlife correspondent and The New York Times recognized John Howard-Fusco for his news of the week and please remember that John's book “A Culinary History of Cape May: Salt Oysters, Beach Plums & Cabernet Franc” from Arcadia Publishing The History Press is now available to buy, Chef Barbie Marshall who is a Chef Gordon Ramsay Hell's Kitchen Season 10 finalist and appeared on Season 17 of FOX Hell's Kitchen #AllStars, and Chef Barbie was named Pennsylvania's most influential chef by Cooking Light will delight us with her tip of the week, and a joke of the week from legendary joke teller Jackie Martling of The Howard Stern Show fame and Jackie "The Joke Man" Martling with his autobiography “The Joke Man: Bow to Stern” from Post Hill Press with foreword by Artie Lange available to order on Amazon.com. Fat Jack's BBQ and Bluejeanfood.com hope you will use the TuneIn app to listen worldwide or also catch Small Bites Radio syndicated LIVE Sundays on KGTK 920AM, KITZ 1400AM, KSBN 1230AM, KBNP 1410AM, distributed by satellite through the Salem Radio Network, ScyNet Radio, Stitcher Radio, PodOmatic, and TryThisDish Radio which is the only independently owned and operated international chef-driven foodie and lifestyle radio network in the world! Also repeats of our shows are available to be listened to daily on the above platforms 5:30pm-6:30pm and on Mondays at 10am on Wildfire Radio, and as usual the newest episodes are available the following day on iTunes and PlayerFM. Also catch the Small Bites crew John DiRenzo and Glenn Gross today at The Fillmore Philadelphia for Made In America vendor challenge put on by Jiwon McCartney, Roc Nation, and Culinary Fight Club. The post Small Bites – Episode 89 appeared first on Wildfire Radio.
Alex triggers a brief metaphysical digression on the nature of time and space, and Dani clarifies some of the points made last episode about internet security. Alex’s watch needs a new strap, which prompts a discussion about the pleasure to be gained by owning a mechanical watch. Alex talks about his two years working in industrial design, and how that experience has informed his approach to design in other fields, such as video games. Contact us on twitter! Alex is @ATYPE808, Dani is @danielpwright, or you can get podcast updates @Station13FM. Show Notes Kerckhoffs’ principle Rules for adjective order in English 1Password Security Design LastPass Technical Whitepaper iOS Security (iOS 10) Defakto Watches Diving Watch Archimede Watches Ickler Factory Automatic watch Defakto Akkord Review on Worn & Wound (this is the Akkord Modular, which is a different model from Alex's but similar) Stowa Marine Original Review on Worn & Wound ToxicNATOs Worn & Wound HODINKEE Morita Aluminum Industry Rogue Nethack Dwarf Fortress
Series: N/AService: Sunday WorshipType: SermonSpeaker: Buddy LaFever
A kidnapping plot and a life-or-limb decision intertwine in this festive thrill ride. Alias relies on his friends. Drop agrees to a trade. Lavinia bends reality with her words. Violet takes disadvantage. Austin Yorski: @austinyorski Johnny Maloney: @scatterbrains Lauren Morgan: @rawrglicious Leon Thomas: @renegadecut Michael "Skitch" Schiciano: @skitchmusic Join our fan community at http://thefunkyshack.boards.net/
Chef Becky Selengut is part private chef and part comedienne. A Serious Eats contributor and author of cookbooks, including Good Fish and Shroom, Chef Becky shares hilarious and awkward stories of cooking in clients' homes. Chef Becky is also an alumna of the Seattle Culinary Academy and cooked in well-respected restaurants in Seattle, including The Herbfarm, before she started her own business and can now be found teaching classes, private cheffing, and writing books, always weaving in her sharp humor and easy-going style.
In January 2016, we met in Moss Landing, California, with Alan Lovewell of Real Good Fish. This community supported fishery or CSF is like "a fish of the week club," says Alan, the co-founder and CEO of this foodie business venture that helps connect its members to lesser-known but delicious west coast local species and the hard working fishermen who land them. We discussed the kind of seafood we should be eating, what species we should avoid, and how to support working harbors from the pressures of gentrification. We conducted the interview on the beach just a few hundred meters from the biologically rich Monterey Submarine Canyon near their offices in Moss Landing.
In Episode 38 of The Real Food Reel we speak with Alexx Stuart, who was interviewed back in Episode 22 and many of you joined her fantastic ‘Your Low Tox Life' ecourse. Today on show we are discussing all things ethical meat and fish consumption. Press play and enjoy the show. Show Notes: Buy Michael Pollan's Cooked here. Buy Michael Pollan's The Omnivore's Dilemma here. Free range chickens in Australia: http://flavourcrusader.com/blog/2011/09/free-range-chicken-australia/ Braeland's Beef & Lamb: http://www.braelandsbeef.com.au The Good Fish: http://www.thegoodfish.com.au Paramount: http://www.paramount.com.au More about Alex: Low Tox Life – next round starts October 26th 2015. Join here. Alex's Deep dark secrets: http://alexxstuart.com/she-does-what The post RFR 38 : Ethical meat and fish consumption with Alexx Stuart appeared first on The Wellness Couch.
Climate and the Economic Summit / Life Under the Lid / Word from the West / EPA Woeful on Water and Warming / Recycling To Reduce Pesticide Use / One Fish, Two Fish, Good Fish, Bad Fish / Smart Sewers/Note on Emerging Science / Beans Vs. Trees in the Amazon / Genetically Modified Joe / A Recyclable Olympic Stadium
Climate and the Economic Summit / Life Under the Lid / Word from the West / EPA Woeful on Water and Warming / Recycling To Reduce Pesticide Use / One Fish, Two Fish, Good Fish, Bad Fish / Smart Sewers/Note on Emerging Science / Beans Vs. Trees in the Amazon / Genetically Modified Joe / A Recyclable Olympic Stadium
Climate and the Economic Summit / Life Under the Lid / Word from the West / EPA Woeful on Water and Warming / Recycling To Reduce Pesticide Use / One Fish, Two Fish, Good Fish, Bad Fish / Smart Sewers/Note on Emerging Science / Beans Vs. Trees in the Amazon / Genetically Modified Joe / A Recyclable Olympic Stadium
Climate and the Economic Summit / Life Under the Lid / Word from the West / EPA Woeful on Water and Warming / Recycling To Reduce Pesticide Use / One Fish, Two Fish, Good Fish, Bad Fish / Smart Sewers/Note on Emerging Science / Beans Vs. Trees in the Amazon / Genetically Modified Joe / A Recyclable Olympic Stadium
Climate and the Economic Summit / Life Under the Lid / Word from the West / EPA Woeful on Water and Warming / Recycling To Reduce Pesticide Use / One Fish, Two Fish, Good Fish, Bad Fish / Smart Sewers/Note on Emerging Science / Beans Vs. Trees in the Amazon / Genetically Modified Joe / A Recyclable Olympic Stadium
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