What We're Reading: August 4, 2015
Maggie Borden
The world’s first zero-waste brewery has opened in Japan. [Travel + Leisure]
Those leftover tomato skins are just begging to be transformed into tomato salt. [Food52]
Beat your summer hangover with some frozen hair-of-the-dog. [My Name is Yeh]
The physics behind soggy cereal. [MUNCHIES]
What does a human longevity expert cook for dinner? [NYT]
Cooking for non-carnivores? Avoid these veggie burger trip-ups. [The Kitchn]
Quite the canard: David Lebovitz explains how to make “counterfeit” duck confit. [NPR]