The reasons why the iconic Hostess company is in trouble, via The New Yorker.

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A conference in NYC helping to create to develop technologies and tools that help democratize meat, via Food Tech Connect.

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Video: Learn how cranberries grow and how they are harvested, via Yahoo.

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Some restaurants in NYC are open, feeding folks, and giving their funds back to charity, via Zagat Blog.

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  When I published Ruhlman’s Twenty last year, Rob Levitt, proprietor of an old-school butcher shop in the great meat city of Chicago called The Butcher & Larder, invited me to talk about technique while we made sausage and soup. It was so much fun and Rob, who happened also to be a graduate of the Chef Pardus school of kick-your-ass, was such a delight, I’m doing another Chicago event with him on Friday, October 19, at Floriole Cafe and Bakery, with my partner in Salumi, Brian Polcyn. (Details here on Rob’s site.) It’s a great pleasure to see people such as Rob and his wife, Allie, doing things the right and the good way. Making use of the whole animal, for instance (Rob, what the hell is a “chuck flap”? a “Paleron steak”? Want!). Read On »

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