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Food/cooking/nutrition

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Abstracts » Food/cooking/nutrition

Get your hands on a pig

Article Abstract:

Jarrod Verbiak, a 23-year-old cook from Daniel, a restaurant in New York is spending time to learn lessons from the man behind supplying pork, Dan Latham, a proprietor of L&M Kitchen and Salumeria, Oxford as a Palladin Foundation Internship. In learning lessons with Latham, Verbiak recognizes the frugality and enterprise of the old-time Gallic cooks with whom he works at Daniel.

Author: Edge, John T.
Publisher: Conde Nast Publications, Inc.
Publication Name: Gourmet
Subject: Food/cooking/nutrition
ISSN: 0017-2553
Year: 2004
Eating places, Food Services and Drinking Places, Executive changes & profiles, Officials and employees, Restaurants, Restaurateurs, Latham, Dan

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Feeding body and soul

Article Abstract:

The journey of George Grace from being a railroad cook in his teens in Cape Verde to creating a church, a music genre and some divine cafeterias is traced. The lifestyle and ideologies pursued by Grace, who became famous as 'Daddy Grace' by preaching religion and helping the community, are discussed.

Author: Edge, John T.
Publisher: Conde Nast Publications, Inc.
Publication Name: Gourmet
Subject: Food/cooking/nutrition
ISSN: 0017-2553
Year: 2003
Public affairs, Social aspects, Cooks, Grace, George

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The long view

Article Abstract:

Andy Beckstoffer's true legacy would be as a steward of the land even though he has changed the economics of high-end viticulture. He owns, cultivates, and harvests more than 3,000 acres of vineyards north of San Francisco, in Napa, Mendocino and Lake countries.

Author: Edge, John T.
Publisher: Conde Nast Publications, Inc.
Publication Name: Gourmet
Subject: Food/cooking/nutrition
ISSN: 0017-2553
Year: 2006
Practice, Stewards, Beckstoffer, Andy

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Subjects list: United States, Management, Company business management
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