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Homepage – Red Chef Revival

  • by Chef Rick Powless
  • Posted on April 17, 2019

via Homepage – Red Chef Revival

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  • Pen & Paper

What Does a Teacher Make…

  • by Chef Rick Powless
  • Posted on April 5, 2019

  By: Chef Rick Powless Recently, the Government of Ontario’s Minster of Education dropped a…

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THE SENSUAL EXPERIENCE OF BEING A COOK – Harvest America Ventures

  • by Chef Rick Powless
  • Posted on December 13, 2018

via THE SENSUAL EXPERIENCE OF BEING A COOK – Harvest America Ventures

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Tomatoes Hate Cucumbers: Secrets of Companion Planting + Popular Planting Combinations | Homestead Guru

  • by Chef Rick Powless
  • Posted on May 5, 2018

via Tomatoes Hate Cucumbers: Secrets of Companion Planting + Popular Planting Combinations | Homestead Guru

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Sea Urchin

  • by Chef Rick Powless
  • Posted on March 1, 2017March 1, 2017

Sea urchins or urchins, archaically called sea hedgehogs, are small, spiny, globular animals that, with their close kin, such as sand…

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Today in Food History

  • by Chef Rick Powless
  • Posted on January 23, 2017January 23, 2017

  Also, on this day in 1862 Agoston Haraszthy de Mokcsa brought 1,400 varieties of grapevines…

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Today in Food History

  • by Chef Rick Powless
  • Posted on January 14, 2017January 14, 2017

  Also, on this day in 1814 The last London Frost Fair on the frozen Thames…

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Sriracha

  • by Chef Rick Powless
  • Posted on January 13, 2017January 13, 2017

Sriracha has been dubbed a kind of “hipster ketchup.”  Where did it all begin though?  Contrary…

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Today in Food History

  • by Chef Rick Powless
  • Posted on January 3, 2017

  Also, on this day in 1871 Henry Bradley of Binghamton, New York was issued U.S.…

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