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The Climate-Friendly Vegetable You Ought to Eat
(
nytimes.com
)
2 points
by
devy
on May 3, 2019
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2 comments
drallison
on May 4, 2019
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[–]
Kombu, dried kelp, makes a nice soup base and is readily available in oriental markets. Fresh or fresh frozen kelp would be interesting, but I have not seen it in the market.
paulrpotts
on May 3, 2019
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TL;DR/spoiler: it's kelp
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