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Super-Tasters vs Non-Tasters: What's Better?

Guy Crosby, PhD, CFS Harvard T. H. Chan School of Public Health
There are genetic differences in our ability to taste food. It has been known for many years that some people are extremely sensitive to the taste of bitter substances, while others perceive little or no bitter taste. The former were called super-tasters and the latter non-tasters. In the middle was everyone else.

One Hundred Years After the Occupation

Lorgia García Peña NACLA
May 15, 2016 marked the 100-year anniversary of the first U.S. military occupation of the Dominican Republic. Unlike other violent historical events in global history—from the European colonization of the Americas to the Holocaust to the Vietnam War—the U.S. occupation of the Dominican Republic remains hidden from public memory and relegated to the footnotes of American history, even as Dominicans become one of the fastest growing ethnic groups in the United States.