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Janet Stein Romero of El Ancon, N.M., shapes the dough before rolling out flour tortillas.
Tracie McMillan for NPR
August 26, 2015 Flour tortillas thick as pancakes and dotted with brown blisters are a beloved Southwestern staple. So why haven't they broken out of the region and become available at supermarkets nationwide?
A package of corn tortillas listing propylparaben as an ingredient.
August 8, 2014 Parabens are chemical preservatives. I've spent years trying to avoid them in beauty products, but I'm not sure why. When I saw them on a nutrition label recently, I decided to investigate.
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