How high end professional chefs have translated their craft to the home cook and how to make home cooked food well, via NYT.

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This week the food issue for the New Yorker is released, read about king’s meals, food politics, foraging, etc, via New Yorker.

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On Monday, Writer’s Center Stage and Cuyahoga Public Library brought Michael Pollan to Cleveland to speak. He happened to be free for lunch and seemed delighted to be taken to The Greenhouse Tavern (above, photos by Donna Turner Ruhlman), for a taste of fall. Pollan, who lives, teaches and writes in Berkeley, CA, is tall and lanky, bobs his head a lot, smiles easily, and is engaging in conversation. He was for years a magazine editor in New York, and left full-time employment with no small amount of anxiety to complete his first book. His second book had mediocre sales, he noted (I read it long ago, excellent book). The Botony of Desire faired better, but it was The Omnivore’s Dilemma that transformed him from non-fiction author and journalism teacher into a national spokesman for the urgent food issues we Read On »

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Video: Grant Achtaz’ restaurant Next is taking on a v try creative menu featuring the idea of childhood memories, via You Tube.

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