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In food news this week, we talk about a piece that Joy wrote for the Philadelphia Inquirer on the intersection of food and science.
In our what’s for dinner segment, we talked about regional barbecue styles and sauces and some tips for making barbecue inside during the winter months.
Do you succumb to impulse buys at the supermarket? Do you diverge from your list? Do use a list? We talk about why we pick up unplanned items and how to combat it.
Emotional eating. In the wake of the election, some people can’t eat because of the stress. Others turn to food for comfort. We talk about the role of emotional eating and how we try to keep it in check.
At the market this week, we’re buying sweet potatoes.
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