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Stéphanie de Roguin

Journalist
Geneva
Trained as a geographer, Stéphanie is intrigued by the sociological and cultural dimension of food. She works for the LargeNetwork press agency in Geneva.
2 articles
Cristaux de sel sur les rives d’un lac iranien
07.05.2018 Stéphanie de Roguin
The salt in our supermarkets now comes from far and wide, but whether pink, blue or black, it is no ‘healthier’ than traditional white salt.
4 min. Be the first to leave a comment
A plant with very strong sweetening properties
14.03.2018 Stéphanie de Roguin
Stevia was first marketed as a sweetener a few years ago and has since become the in thing. However, there is some debate about its health benefits.
3 min. Be the first to leave a comment
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