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Vegemite

  • by Chef Rick Powless
  • Posted on November 29, 2016November 29, 2016

Vegemite is considered as much a part of Australia’s heritage as kangaroos and the Holden…

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  • Today in Food History

Today in Food History

  • by Chef Rick Powless
  • Posted on November 29, 2016

  Also, on this day in 1933 1st state liquor stores authorized (Pennsylvania). In 1965 At 11…

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  • Foodie Facts

Haggis

  • by Chef Rick Powless
  • Posted on November 28, 2016November 28, 2016

Perhaps more than any other food, haggis has an exceptionally bad reputation.  This Scottish national…

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  • Today in Food History

Today in Food History

  • by Chef Rick Powless
  • Posted on November 28, 2016

  Also, on this day in 1837 John Wesley Hyatt was born. He developed the process…

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  • Foodie Facts

Meatloaf

  • by Chef Rick Powless
  • Posted on November 25, 2016November 25, 2016

Ever wonder where the American culinary classic meatloaf really came from? Would you believe the…

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  • Today in Food History

Today in Food History

  • by Chef Rick Powless
  • Posted on November 25, 2016

  Also, on this day in 1884 John Mayenberg, of St. Louis, Missouri received the first…

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  • Foodie Facts

Grits

  • by Chef Rick Powless
  • Posted on November 24, 2016November 24, 2016

Grits, properly known as hominy grits, is a food made from corn that has been treated with an alkali in a…

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  • Today in Food History

Today in Food History

  • by Chef Rick Powless
  • Posted on November 24, 2016November 24, 2016

  Also, on this day in 1762 The first written record of the word ‘sandwich’. Edward…

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  • Foodie Facts

Szechuan Buttons

  • by Chef Rick Powless
  • Posted on November 23, 2016November 23, 2016

Szechuan Buttons (aka Sechuan Buttons, Sichuan Buttons, Buzz Buttons, Toothache plant, Acmella Oleracea) are an unusual…

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  • Today in Food History

Today in Food History

  • by Chef Rick Powless
  • Posted on November 23, 2016November 23, 2016

  Also, on this day in 1553 Prospero Alpini was born. An Italian physician and botanist,…

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