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I'm J. Kenji López-Alt, author of The Food Lab. AMA!

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Cress arugula peanut tigernut wattle seed kombu parsnip. Lotus root mung bean arugula tigernut horseradish endive yarrow gourd. Radicchio cress avocado garlic quandong collard greens.

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One of my ancestors in Switzerland from (approximately) the early 1900s rocking a full fur suit

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