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A round-up of VT editors’ favorite links this week.
A new study finds following a Mediterranean-style diet rich in olive oil or nuts reduces the risk of stroke by 30 percent. In case you’re wondering: participants consumed at least four tablespoons of olive oil—or a handful of nuts—every day for five years. Totally doable, right? [Wall Street Journal]
GQ‘s Alan Richman names Philadelphia’s vegetable-centric Vedge the third most outstanding restaurant of 2013: “The cooking strutted past tolerable to remarkable. I had no idea so much flavor could be delivered without butter, cream, milk, eggs, and other kitchen staples.” [GQ]
Thinking about vermicomposting in your kitchen? Check out this writer’s adventures in worm composting, an easier-than-a-compost-pile method for cutting down on food waste—especially for apartment dwellers. (You can stick the Worm Factory under your sink!) [Slate]