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My favorite local bar recently added a Unicorn Frosé to its cocktail menu, possibly as some kind of trap to catch its regulars. Because I’m one of them, I asked one of the bartenders if it had spirulina in it. She had to ask two of the other bartenders, and the consensus was no, but they weren’t sure, because they didn’t know what spirulina was.

They’re not alone. Spirulina has very quietly been part of some of this year’s biggest food trends, and most of us didn’t even notice it on the ingredient lists.

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