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The National Uniformity for Food Act
by Miriam Marcus
What's So Bad About Processed Food?
by Nancy Ziegler
The Debate on Spanish Cuisine: Weird Science or High Art?
by Antoinette Bruno and Amy Tarr
The Debate on Foie Gras: Ducking it Out.
by Nicole Niebisch, with Amy Tarr
Loving our Seafood to Death?
by Pamela Lewy
To Diet or Not to Diet?
Which Diet, If Any, Is Right for a Serious Foodie?
by Amy Tarr
The Debate on Caviar Economics: Worth It's Weight in Gold?
by Darren Dahl
Finger Pointing and Name Calling: The Organic Movement’s New Face
by Nina Rubin
What Goes Around Comes Around: Contaminated Food and the Environment
by Nina Rubin
Beyond Milk and Honey: The Vegan Controversy
by Nina Rubin
Rabbit Food: Not Just For Rabbits Anymore. The Debate on Raw and Living Foods
by Merrill Maiano
Future Food: A Genetically Modified Market Basket?
by Will Blunt
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High-Concept Vegetarian Cuisine
Vegan Recipe from 2009 Seattle Rising Star Colin Patterson
Tofu Ice Cream Recipes
Great Chef de Partie Opportunity in Chicago
Beef and Bacon Burger from Chef Nate Appleman of A16 - New York, NY
StarChefs.com will soon be tasting in Hawaii, The Carolinas, New England, and New York. Want to nominate someone? Do it here!
The Culinarian: A Kitchen Desk Reference
by Barbara Ann Kipfer
John Wiley & Sons
October 2011
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