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What We're Reading: August 18, 2015

Maggie Borden

August 18, 2015

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A California sushi chef is not only pushing boundaries through her menu, but also through her all-female staff. [MUNCHIES]

Shave off that milk mustache and try these dairy-free calcium sources. [Food Network

The rise and fall of food tech darling Good Eggs. [Food + Tech Connect

How did rosé go from guilty pleasure to luxury status symbol? [Vanity Fair

Heritage breeds, seeds, and menus: a new trend has chefs reaching back to colonial times for inspiration. [NPR

The first sign of fall: Kellogg’s has released Pumpkin Spice Frosted Mini Wheats. [FWF]

Discover the rebellious origins of the ice cream sundae. [Food & Wine