This is a space for answering those really scary questions, like, is that white stuff on grapes going to make me sick? Or, is it OK to eat a hard-boiled egg with a greenish yolk? The goal is to take the mystery out of our food, so we can understand it better, enjoy it more, save money, and throw away less. Along the way it’s also just pretty fun to learn about the power of salt to dissolve aluminum foil and the reason some apples are covered in all those little pinprick dots (it’s how they breathe!).
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