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November 17, 2013 Author Dana Goodyear has spent a lot of time dining with foodies who champion bugs as a meal. And horses. And brains. Whales. Leaves. Weeds. Ash. Hay. Even plain dirt. Her new book documents the adventurous chefs and eaters who are redefining Americans' relationship with food.
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Enrique Vallejo serves soup at the Amaikak Bat txoko in San Sebastian.
Deena Prichep for NPR
May 14, 2012 Txokos are bustling, food-centered social clubs, somewhere between dinner party and fraternal lodge. And Basques often point to txokos to explain their renowned cuisine and wealth of Michelin-starred restaurants like Arzak and Mugaritz.
The winning Cuban from Tampa, in all its cheesy, salty glory.
Scott Finn for NPR
April 25, 2012 The votes and the judge's ruling are in, and Tampa has trumped Miami as the home of the Cuban sandwich. Our poll and two audio essays from reporters in Tampa and Miami helped make the case.
The Passover Seder plate with symbolic foods (clockwise, from top center): horseradish; a shank bone; a mixture of fruit, wine and nuts called haroset; lettuce, parsley and an egg.
April 5, 2012 Some Orthodox rabbis say that if you're keeping to the spiritual interpretation of what is kosher, you've got to get the bugs out of your vegetables.
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