Know your food…and the people who bring it to you. Stay up to date on seasonal dining trends and keep tabs on award-winning restaurants and beer makers.
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By butchering beef at Nightbell, Katie Button saves money, helps farmers, and gets exactly the cuts she wants.
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Making the bounty of a summer garden last through winter usually involves Mason jars and a water bath. In Appalachia, however, preserving food has often meant not just canning but also drying—and this is especially true of beans.
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Would a string bean be a string bean if it had no string? Such philosophical questions never bothered C.N. Keeney, a New York plant breeder in the late 19th century.