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    My Life at the CIA

    My Life at the CIA
    I've just started my ninth and final semester - fingers crossed! - in the Bachelors of Professional Studies at the Culinary Institute of America. I have a bit of a crazy schedule. Tuesdays and Thursdays are booked. First class starts at 9:45 a.m. Last class ends at 9:45 p.m. One stupid night class until January. I've been trying to set my ...
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    Repetition: The Tasks That Make You a Chef

    Repetition: The Tasks That Make You a Chef
    Homework: tourné 5 carrots and medium dice 3 potatoes. My chef exits the class, and I am left with a bag full of vegetables and the realization I will be spending my evening cutting vegetables. Even though I dread repeating the same cuts all night, I know that there is something important in repetition, not only the idea that "practice makes ...
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    School Meal Changes Sought

    School Meal Changes Sought
    A new report calls for dramatic changes in the meals served to schoolchildren, including offering students a greater variety of fruits and vegetables and limiting sodium and calories. The changes could cost more, but the investment could help improve children's eating habits and overall health, says Virginia Stallings, chairman of the panel that prepared the Institute of Medicine report. She's a ...
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    Obesity is Now a National Security Issue

    Obesity is Now a National Security Issue
    We need programs like Michelle Obama's "Let's Move" to ensure the health—and safety—of future generations. "Lets Move," says Michelle Obama in her first nationwide initiative as First Lady, and the country needs to do just that. With two thirds of American adults, and one third of American children overweight or obese, Michelle Obama has taken a bold, public step to address ...
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    Food Inc: Reclaiming America, Bite by Bite

    Food Inc: Reclaiming America, Bite by Bite
    This article was originally published in the Huffington Post on June 10, 2009. "Tell me what you eat and I'll tell you who you are." Jean Anthelme Brillat-Savarin Food is everything, in the best of ways. It is what ties us to our friends and families, what holds us to our traditions and the planet, what keeps us coming together each ...
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    For Your Next Vacation, Work the Harvest!

    For Your Next Vacation, Work the Harvest!
    Exotic work vacations and leisurely cultural stays in foreign countries may seem like a concept from another time these days, but there are still a select few countries which offer just such an escape from troubled times. For as little as the cost of a plane ticket you could be in harvesting grapes in Bordeaux, France or chillin in the cellar ...
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    The Kiddie Foodie Movement

    The Kiddie Foodie Movement
    Before she was a year old, Zoe LoSasso was introduced to the sharp, earthy taste of white truffle puree. Now 10, she doesn't remember that, but it hardly seems an accident that she loves yuca-crusted snapper with kimchee aioli, roasted broccoli with garlic and pizza topped with crushed red pepper. Like a growing number of American kids, the fifth grader is ...
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    San Francisco to Give Fines for Throwing Out Food

    San Francisco to Give Fines for Throwing Out Food
    SAN FRANCISCO-Trash collectors in San Francisco will soon be doing more than just gathering garbage: They'll be keeping an eye out for people who toss food scraps out with their rubbish. San Francisco this week passed a mandatory composting law that is believed to be the strictest such ordinance in the nation. Residents will be required to have three color-coded trash ...
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    Bringing Malai Kofta to Your Table

    Bringing Malai Kofta to Your Table
    Recessionista is the new BoHo, as funemployed is the new investment banker. As underground eateries become the new Babo/Momofuku, we all find ourselves around a new table. Here in San Francisco, they are larger tables, perhaps viking length tables in warehouses, carpets in our parents' houses, or blankets in parks. We are not eating in pairs or threes, but in tens ...
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    Cherries: The Bounty of Summer!

    Cherries: The Bounty of Summer!
    As I sit on this warm spring evening savoring a bowl of Bing cherries, I noticed the varied colors and degrees of ripeness and the flavors of each. No other fruit is so commemorated in art as the cherry tree depicting its blossoms, declaring spring. Most history books state that Italy first obtained the cherry from Asia-minor, which was brought to ...
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    New Legislation Regulating Menus is Pointless and Expensive

    New Legislation Regulating Menus is Pointless and Expensive
    Where does it end? Congress already has passed regressive taxes on tobacco and is considering taxes on soft drinks and other sugary beverages. Now the federal government wants to get involved in policing restaurant menus to make sure they include calorie counts. This will increase the cost of restaurant meals, deter creativity and innovation, and inject government further into our lives. ...
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    The Favorite Series #3: Lalena Dolby

    Tricia Martin | Eating is Art [widget:tricia_martin_articles_2] This is the third in a series of articles by Tricia Martin about her "Favorite Dinners" that Chef's Blade will be featuring. At Chef's Blade, we believe that Tricia's creative and holistic approach will be a useful examples for all our culinary audiences. "The Favorite" is a series of meals Tricia is doing with ...
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    Blind Woman Learning to be a Chef

    Blind Woman Learning to be a Chef
    A kitchen is a spiritual place for Laura Martinez, a space that arouses her senses, excites her imagination. It's not where she imagined herself finding such satisfaction. When she was too young to understand that she was blind, she dreamed of being a surgeon. She grew up and out of such fantasies and studied briefly to be a psychologist. But the ...
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    To Lure Recessaion Riden Diners, Chefs Try a Little Innovation

    To Lure Recessaion Riden Diners, Chefs Try a Little Innovation
    Today's menu term is petite. As restaurateurs hunger for business, they're not only offering $35 fixed-price meals. Some are downsizing portions, translating to downsized prices. Kiong Banh, chef at Twenty Manning near Rittenhouse Square, now offers half- and full-portion entrees. Example: the grilled Angus short rib with rosemary roasted Yukon potato and sauteed Shanghai baby bok choy sells for $12 and ...
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    Aging Cheese the New-Fashioned Way

    Aging Cheese the New-Fashioned Way
    At a glance, coming off the dirt road not far from Willey's Store here, past dairy farms on the edge (again) of oblivion, you come upon a braver, newer - actually, futuristic wouldn't be a bad fit - world called Cellars at Jasper Hill. They are tunneled deep into a hillside that runs down into pasture, blasted out of ledge rock, ...
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    The Killer Radish! Well, Not Exactly.

    The Killer Radish! Well, Not Exactly.
    Things being as they are lately, I have had more time to watch the radishes grow, literally. After just a few weeks in the ground, the radishes I planted are taking over my life. Now, this isn't attack of the killer radishes, just a four by six plot filled with shiny little red and white devils. Which got me thinking, just ...
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    Trying Dry Red Wines With Chocolate

    Trying Dry Red Wines With Chocolate
    When my daughter was small, the moms took the kids trick-or-treating. We fathers stayed home and doled out the candy. Utterly boring - until I discovered by mistake how well a Dewar's on the rocks went with some Hershey's Kisses or a mini-Mr. Goodbar or a bag of peanut M&M's. The pairing of Scotch and chocolate went so well I always ...
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    Bernard Loiseau: The Famous Chef Who Took His Own Life

     Bernard Loiseau: The Famous Chef Who Took His Own Life
    Bernard Loiseau was a culinary giant – but fear of failure led him to take his own life. Charlotte Cripps gets a taste of haute cuisine at a contest set up in his memory There is no doubt that the French take gastronomy extremely seriously. But when the top French chef Bernard Loiseau tragically killed himself in 2003, there were those ...
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    Devilishly Good: Q&A with Gordon Ramsay

    Devilishly Good: Q&A with Gordon Ramsay
    With his feverish pace and feisty personality, chef/entrepreneur Gordon Ramsay is one of a kind. The first Scot to earn a Michelin star, he now has more of those stars than anyone in the world except Joel Robuchon and Alain Ducasse. An outstanding businessman, Ramsay owns the new Gordon Ramsay at the London West Hollywood plus a collection of well-received restaurants ...
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    The Story of the Pineapple, a Symbol of Hospitality

    The Story of the Pineapple, a Symbol of Hospitality
    Although it was November, the sun was still quite warm and lush green foliage seemed to come the out to the waters edge of this Caribbean volcanic island now known as Guadalupe. It was 1493 and Christopher Columbus had arrived from Spain on his second voyage to the new world. His small flotilla of ships dropped their anchors and lowered their ...
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