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.
Publication Name: Gourmet
Subject: Food/cooking/nutrition
ISSN: 0017-2553
Year: 2004
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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.
Publication Name: Gourmet
Subject: Food/cooking/nutrition
ISSN: 0017-2553
Year: 2003
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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.
Publication Name: Gourmet
Subject: Food/cooking/nutrition
ISSN: 0017-2553
Year: 2006
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