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Soylent Liquid Meals Reimagine Daily Nutrition

Aug 5
What if you never need to worry about food again?

Roving Rabbis Spread Across Montana on Kosher Mission

By Matt Volz | Aug 4
Two young Orthodox rabbis have traded their studies in Brooklyn for the back roads of Montana, where they are teaching the far-flung faithful how to keep kosher in Big Sky Country.

Cake: The New Favorite Mode for American Political Debate?

By Deepti Hajela | Aug 3
It should be a piece of cake. Customer comes in, asks for a cake with a specific design or for a particular event, baker makes it, everyone's happy.

Table for One? Tips for Dining Solo

By Beth J. Harpaz | Aug 3
A business trip might leave you too tired to venture out for dinner. But if you're up for something beyond room service or hotel restaurants, a good meal out is one way to brighten up long days spent in meetings.

Higher Wages a Surprising Success for Seattle Restaurant

By Gene Johnson | Aug 2
Menu prices are up 21 percent and you don't have to tip at Ivar's Salmon House on Seattle's Lake Union after the restaurant decided to institute the city's $15-an-hour minimum wage two years ahead of schedule.

TV Chef Robyn Almodovar Has Plenty on Her Plate

By Christiana Lilly | Aug 2
When you're around Robyn Almodovar, you can't miss her. With a unique head of curly hair, she speaks her mind without a filter and cooks pretty damn good food.

Cocktail Culture: The Sazerac's New Orleans Roots

By Kristen Siebecker | Jul 31
A cocktail's appeal can sometimes have more to do with its origin than its ingredients. The Sazerac is no exception, but one part of its history is clear: this simple, strong cocktail was born in New Orleans.

Future Unsure for Troubled New Mexico Green Chile Production

By Russell Contreras | Jul 31
Green chiles, the signature crop of New Mexico, are in danger. As this year's harvest begins, labor shortages, drought and foreign competition have hurt production in the state.

New Orleans Journey: Past, Present and Future

By Kelsy Chauvin | Jul 30
Contributor Kelsy Chauvin visits familiar stomping grounds and new venues in the Crescent City on the cusp of Hurricane Katrina's 10-year anniversary.

Intro Chicago Welcomes Next Chef-in-Residence Aaron Martinez

By EDGE | Jul 30
After garnering a three-star review from the Chicago Tribune, Erik Anderson, Intro's second chef-in-residence, will pass the torch to Chef Aaron Martinez, who began overseeing the Intro kitchen on Thursday, July 30.

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