Food
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Chef du Jour: Naperville chef perfects pairing for Portuguese wineOct 21, 2014 6:00 am - Chef Eddie Sweeney, corporate chef to the Taste America restaurants (Catch 35, Lloyds and the North and Clark Café) was recently selected as one of 10 chefs across the c...
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Lean and lovin' it: ATK cookbooks help slow cooker novices get into the grooveOct 21, 2014 6:00 am - Just a few weeks ago I ventured out into unknown (to me) cooking waters and sailed through making dinner with a slow cooker. My results weren't half-bad for a first-time...
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Seafood sustainability:Oct 21, 2014 1:01 am - Reid Bogert, coordinator of Great Lakes and Sustainability at the Shedd Aquarium, talks about being done for seafood sustainability at the Lake County Audubon Society me...
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America says no to cappuccino potato chipsOct 21, 2014 1:01 am - America has rejected the idea of cappuccino-flavored Lay's potato chips. Frito-Lay says Wasabi Ginger won its contest that gives people a chance to create a new flavor, ...
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Pappy Van Winkle's aged bourbon can't keep pace with consumer demandOct 18, 2014 11:00 pm - WASHINGTON — Hunting season nears, not only for wild game but the rarer prey of domestic small-batch whiskey. In a matter of weeks, the frenzied search for that most Ame...
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Supermarket meat label change surprises customers, USDAOct 18, 2014 11:00 pm - WASHINGTON — Retired doctor Louis Offen and his wife have been shopping at the same Giant supermarket outside Washington for almost 40 years. Offen is in charge of buyin...
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Go for the food: Grape stomps for fun, not wineOct 17, 2014 6:00 am - TURNER, Ore. - There is one thing that the people at Willamette Valley Vineyards want you to know about their annual grape stomp. It is a very important point, one they ...
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Monster CookiesOct 15, 2014 6:11 am - 3 cups old-fashion oats 1 cup finely chopped walnuts 2 cups all-purpose flour 1 cup miniature chocolate chips ½ cup chopped unsweetened coconut 1 teaspoon baking soda 1 ...
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Farro, the grain that fed the Romans, has regained its legions of admirersOct 15, 2014 6:11 am - Farro is one of the ancient grains making a big comeback today, and with good reason, as it brings flair, flavor and whole-grain nutrition to the table in an easy, acces...
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Herbed Farro Salad With Walnuts, Feta and SpinachOct 15, 2014 6:11 am - 1 cup semi-pearled farro (see note) About 3 cups water, or more as needed ⅓ cup walnut pieces 2 cups lightly packed baby spinach leaves, chopped ½ English cucumber, peel...