Blair Sneddon
Where the Lines Between Chefs and Artists Blur
An elaborate event—dinner? performance? party?—shows how the Bay Area is rejecting culinary labels
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Blair Sneddon
An elaborate event—dinner? performance? party?—shows how the Bay Area is rejecting culinary labels
Bart Nagel
What if cooking class were about what grandparents forgot to teach us, like making pasta and butchering? Turns out you can teach new chefs old tricks.
Melissa Schneider/flickr
From pop-up general stores to butchering as performance, chefs are connecting us to food by exploding culinary convention
Photo by Juliana Tou
This Sunday, a bake sale raised $22,500 in aid for Haiti. The organizer explains how she did it—and how you can, too.
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