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News Feed: December 13

by jbfauthor on December 13, 2010

Albert Cannito plates dessertThe joy of cooking in your fireplace. [WSJ] Food trucks halted by legal red lights in Chicago. [WSJ] An interview about reinventing fast food with Yoxi's Sharon Chang... [Wholesome Wave] ...and the folks who want to make pad Thai a new grab-and-go grub. [SF Gate] Wine demand grows in China.

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News Feed: November 22

by jbfauthor on November 22, 2010

Trays of pork sliders at a recent Beard House dinner.French cuisine now on UNESCO's world heritage list. [TIME] 2010 was a boom year for cookbooks. [NPR] Alaskan fisheries on track for a hugely successful harvest. [Anchorage Daily News] SFMOMA has opened its exhibit on wine. [WSJ] The return of the turduken? [NYP]

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News Feed: November 15

by jbfauthor on November 15, 2010

Purple potatoes served at a recent Beard House dinner.The first annual Black Farmers and Urban Gardeners Conference at Brooklyn College. [Black Farmers Conf] A bumper crop for Dungeness crab. [SFGate] Can rum make a comeback? [Atlantic] Double-frying for crispy perfection. [Salon] The rising star of gastropub pioneer April Bloomfield.

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News Feed: November 4

by jbfauthor on November 04, 2010

Chef team in Beard House kitchenA masked Robert Sietsema makes his go-to dish. [Chow] Chocolate with spice is so very nice. [Chicago Tribune] Japan's rare art of growing mold for miso. [LAT] What to pour at your Thanksgiving table. [SE] Saveur's guide to apples

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News Feed: November 3

by jbfauthor on November 03, 2010

sea beansAnother interview with new Bon Appétit's new head honcho, Adam Rapoport. [NYT] Tucking into stingray. [NYT] The outlawed tonka bean still sneaks into restaurant kitchens. [Atlantic] There's more to Piedmont than just Barolo and Barbaresco. [LAT] The perfect risotto. [Chow]

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News Feed: October 29

by jbfauthor on October 29, 2010

Dinner plate at a recent Beard House dinner.How to handle Brussels sprouts. [SE] Food matters on the campaign trail. [CNN] The cult following of In-N-Out. [Press Democrat] The history of candy as a central component of Halloween. [Smithsonian] Get to know Wiccan cooking. [Atlantic]

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News Feed: October 27

by jbfauthor on October 27, 2010

carrots and beets

Lotus of Siam opens a New York outpost. [NYT] Japanese winemakers prep native grape for worldwide consumption. [NYT] Artisanal Mexican candy in East Los Angeles... [LAT] ...and a new Mexcian pastry cookbook, My Sweet Mexico. [Chow] The best Parisian bistros. [Saveur]

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News Feed: October 21

by jbfauthor on October 21, 2010

White Truffles by Gleeson Climate change threatens wines all over the world. [BBC] From rags to riches through wine. [WSJ] Turning to local wines in Washington, D.C. [WaPo] Ever wonder why white truffles cost $2,000 a pound? [TIME]

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News Feed: October 19

by jbfauthor on October 19, 2010

Bowl of tomatoes at the Beard House.Why do we waste so much food? [HuffPo] Garlic bread's comeback. [WSJ] Breweries that grow their own hops and barley. [WP] Congress considers restrictions on interstate wine shipping. [NYT] The debate over food stamps and soda purchases. [Slate]

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News Feed: October 14

by jbfauthor on October 14, 2010

Seeing Green by Shaun FletcherWhy Michelin still reigns as king of restaurant ratings. [TIME] Tips on measuring wet and dry ingredients. [SE] When marketing infiltrates food writing, readers become uneasy. [Atlantic] Growing food for New York City isn't as easy as it looks. [NYT] Is the

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