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In 2005, Slow Food USA declared the 17th century Gravenstein apple a heritage food. But despite the efforts of several organizations to ..read more
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Pickling is an ancient method of preserving foods, and even though the preservation need is no longer the major importance in today’s ..read more
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Episode #52 Molly O'Neill Tribute. It's HRN's annual summer fund drive, this is when we turn to our listeners and ask that you make a ..read more
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William Dickinson first drilled for brine in 1817, in western Virginia, using a hollowed-out tree trunk for piping, The town soon became ..read more
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Community cookbooks—you know, those spiral bound collections with each contributor credited--began as a way for women to come together ..read more
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Have you ever marveled at the delicately complex beauty of a plate of Japanese food? A dish is considered well-harmonized in Japanese when ..read more
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The prosperity of the 1950's kicked off the revolution in technology and design that transformed the American kitchen from scullery to the ..read more
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New York City-based Senegalese chef Pierre Thiam has heightened the profile of West African cuisine in the United States with his ..read more
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The cuisine of the Italian south has been called the soul of Italian cuisine and bedrock in the history of Italian cooking. In her new ..read more
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The Basque region of Spain is a food lover's mecca. From the endless variety of pintxos--the small bites offered at hundreds of bars--to ..read more

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