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« Beyond the Bottle: Explore the Bounty of Honey Knock Box CafĂ© »

Publication Mon Aug 31 2009

Where Rick Bayless gets his white Iroquois corn

This weekend's New York Times Magazine included an article (with slide show) on Spence Farm, a family-run farm in Fairbury, Illinois, that supplies hard-to-find crops (like popping sorghum, green pine cones and papaw) to many of Chicago's top restaurants.

 
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jen / August 31, 2009 9:45 AM

hah! nytimes indeed, most people from regions that grow them spell it pawpaw.

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Feature Thu Dec 31 2015

The State of Food Writing

By Brandy Gonsoulin

In 2009, food blogging, social media and Yelp were gaining popularity, and America's revered gastronomic magazine Gourmet shuttered after 68 years in business. Former Cook's Illustrated editor-in-chief Chris Kimball followed with an editorial, stating that "The shuttering of Gourmet reminds...
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About Drive-Thru

Drive-Thru is the food and drink section of Gapers Block, covering the city's vibrant dining, drinking and cooking scene. More...
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Editor: Robyn Nisi, rn@gapersblock.com
Drive-Thru staff inbox: drivethru@gapersblock.com

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