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Craft Beer Vinegars upcycled from discarded beer from craft breweries.

He turns expired beer into Craft Beer Vinegar

Paul Booras created the company to promote upcyling and reduce the environmental impact of food waste.

Nadine C. Habayeb and Priyal Bhartiya.

‘This snack is giving me everything I want and more’

Bohana’s seasoned, puffed seeds are vegan, low-cal, and a ‘Shark Tank’ winner.

Chef Zaid Khan at Oak Long Bar + Kitchen.

Oak Long Bar + Kitchen chef Zaid Khan came to Boston for a new career. Then the world shut down

He went from traveling the globe to walking down the middle of Boylston Street at dawn, completely alone.

Takeout from Ciao! Pizza and Pasta in Chelsea.

3 places we supported this week

Want to order from local, independent restaurants? Here are some suggestions from Globe staff.

Gardein's crispy tenders

Nothing to squawk at: Plant-based ‘chicken’ is pretty delicious — and on the verge of a major breakthrough

Meatless “beef” has made major inroads, and now producers are fine-tuning their “poultry” products. Even KFC has cooked something up.

Jim and Sabin in front of a Cousins Maine Lobster truck.

Two Maine cousins bought a food truck in 2012. Now they host a show on the Food Network

‘Food Truck Rehab’ premiered this week.

Bill Nye says "in the summertime especially, there’s nothing like a good, or perhaps, great gin and tonic."

Even for Bill Nye, the science behind a good gin and tonic is mind-boggling

The Science Guy took the time this week to answer questions from the Globe on proper G&Ts, as well as more serious topics.

Cuban sandwich at Deep Cuts Deli.

At Deep Cuts Deli, music and sandwiches exist in perfect harmony

Browse records, eat grilled cheese, and support local artists.

Huevos Rancheros at the Farmer's Daughter restaurant in Sudbury.

8 things for diners to get excited about this spring

Restaurant openings, reopenings, and remakes: There are sure signs of hope on the horizon.

Dean’s List chocolate gift subscription boxes.

Chocolate lovers are going to want to make The Dean’s List

A subscription from Dean’s Sweets in Portland makes for a sweet graduation gift.

Little Acre ketchup.

Ketchup that kicks it up a notch (or three)

Bill Ahrens, a self-described “condiment connoisseur” with his wife, Trina, a chemist, set out upgrade ketchup with their Little Acre Three Pepper varieties.

Pasta made by La Dolda, a pasta shop in Lexington.

La Dolda’s pastas might just transport you to Italy

Matteo Gallizio opened the Italian market La Dolda in Lexington Center last spring and uses organic Italian flours and family recipes.

"Lemonade" rosé from winemaker Brianne Day.

Oregon winemaker turns wildfire-affected grapes into delicious rosé

When 2020 handed Brianne Day lemons, this winemaker made Lemonade.