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back
Blue Food, Mise En Place, And The Rise Of Squid
by
Lisa McLaughlin
•
Sunday Reading
• August 17, 2014
Photo by thebittenword.com
At NPR/THE SALT
thinks that everyone should organize like a chef
Bill Telepan still chasing his Jersey food memories at
NJ.COM
NATIONAL GEOGRAPHIC/THE PLATE
wonders what is wrong with blue food
The humble potato's fall from grace in
THE WALL STREET JOURNAL
REUTERS
looks at the increasing popularity of Australian truffles
Unlocking France's secrets to safer raw milk cheese at
NPR/THE SALT
MODERN FARMER
explains worm grunting — the age-old tradition of charming worms out of the ground
The return of rye in
THE ATLANTIC
BON APPETIT
announces their nominees for America's 10 Best New Restaurants
Tracking the fried calamari index in
THE NEW YORK TIMES
FAST COMPANY
studies the science of menu design
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