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Today in Food History

  • by Chef Rick Powless
  • Posted on November 5, 2016November 5, 2016

  Also, on this day in 1854 Paul Sabatier was born. Organic chemist who researched catalytic…

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  • Indigenous

National Museum of the American Indian Hires Navajo Executive Chef

  • by Chef Rick Powless
  • Posted on November 4, 2016

Freddie Bitsoie is Mitsitam Café’s first Native American chef. Source: National Museum of the American…

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  • Foodie Facts

Espresso

  • by Chef Rick Powless
  • Posted on November 4, 2016November 4, 2016

This post is for my friend, Danielle Soucy, who has Espresso running through her veins!…

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  • Today in Food History

Today in Food History

  • by Chef Rick Powless
  • Posted on November 4, 2016November 4, 2016

  Also, on this day in 1873 Anthony Iske was issued a patent for a meat…

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  • Indigenous

Bannock, wild meat and indigenous food sovereignty – Home | Unreserved | CBC Radio

  • by Chef Rick Powless
  • Posted on November 3, 2016November 3, 2016

Food! We can’t live without it, yet it’s rarely dinner conversation. Unreserved is nourishing your…

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  • Indigenous

New taco at Pow Wow Cafe helps preserve Indigenous culture – Toronto – CBC News

  • by Chef Rick Powless
  • Posted on November 3, 2016November 3, 2016

Ojibway chef Shawn Adler is putting his own spin on the taco craze sweeping through…

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  • Foodie Facts

Kumara

  • by Chef Rick Powless
  • Posted on November 3, 2016November 3, 2016

The kumara has a long history of cultivation in New Zealand.  Brought here by the…

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  • Today in Food History

Today in Food History

  • by Chef Rick Powless
  • Posted on November 3, 2016

  Also, on this day in 1718 John Montague, 4th Earl of Sandwich was born.  Captain…

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  • Professional

Foraging in Dunton Hot Springs • Dorado Magazine

  • by Chef Rick Powless
  • Posted on November 2, 2016

Dunton Hot Springs chef Karlos Baca shows that foraging for your food is as hard…

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  • Foodie Facts

French Toast

  • by Chef Rick Powless
  • Posted on November 2, 2016November 2, 2016

Bread dipped in an egg/milk mixture, then fried in a skillet…nothing better than French toast…

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