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“You don’t need a huge portion of food. It’s about flavor and the intensity...
Read Part I of the interview with the minds behind the chocolate-coffee concept Coco Sala. For more photos of the interview, visit http://staceyviera.zenfolio.com/chefinterviewcocosala Tiptur and...
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Nationals Park: the “big league” for D.C. foodies – Part I
Nationals Park Executive Chef Terry Louzon gave us a behind-the-scenes tour of food operations at the stadium. For more photos from the interview, visit...
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Nationals Park: the “big league” for D.C. foodies – Part II
Nationals Park Executive Chef Terry Louzon gave us a behind-the-scenes tour of food operations at the stadium. Read Part I. For more photos from the interview, visit...
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“The magic word is ‘consistency.’” – Jody Manor – Bittersweet Catering & Café
For more photos from the interview, visit http://staceyviera.zenfolio.com/bittersweetchefinterview By: Stacey Viera There are many stories about the person with the 9-to-5 job who quits to follow her...
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“I don’t have a strong opinion about politics or other things. But I can make...
For more photos from the interview, visit http://staceyviera.zenfolio.com/chefinterviewblacksalt By: Stacey Viera Why did I waste my time getting worried about meeting with MJ Gimbar and Rick Cook?...
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“With our sauce on it, it’s bound to be pretty good.” – Erich Zimmerman,...
By: Stacey Viera For more photos from the interview, visit http://staceyviera.zenfolio.com/smokinsomethinchefinterview My name is Stacey Viera and I enjoy vegan barbecue. There, I said it. I’m a sworn...
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Oh, Honey, You’ve Gotta Taste This!
August is the busiest time of year for beekeepers. File that one under “You Learn Something New Every Day.” Patrick Standiford, Beekeeper at Chestnut Hill Apiaries, shared that and several other...
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“People place value on products that are coming from people they trust.” –...
By: Stacey Viera For more photographs, please visit http://staceyviera.zenfolio.com/tricklingspringsinterview When was the last time you saw milk in a glass bottle? If we frequent the same...
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“It’s all about the meat and the bread.” – Ralph Gorham, Red Hook Lobster Pound
“It’s as close to Maine as you’re going to get in Washington.” Red Hook Lobster Pound founder/owner Ralph Gorham of Brooklyn, NY, was right about that. Well, almost right. His lobster roll was better...
View ArticleSam Lewandowski RD’s Nutrition News Roundup – Week of 9/13
Nutrition IS a Science This is hardly news for any dietitian, but it’s a no-nonsense summary straight from the horse’s mouth, and it offers encouragement for the future of medical education. It’s good...
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“The program that could change school funding in America.”– Robert Giaimo,...
So you’ve read the story about how the Silver Diner has changed their menus, supply chain, business model and invested hundreds of thousands of dollars to do it. Following the Blogger Tasting Night,...
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“I work from my heart.” – Santosh Tiptur, Executive Chef, Coco Sala – Part I
For more photos of the interview, visit http://staceyviera.zenfolio.com/chefinterviewcocosala Passion. At a restaurant concept based on chocolate, it seemed an appropriate discussion topic. The...
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