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TIE Poet of The Month: ‘Sonnet (29)’ by Nikki Wallschlaeger

Sonnet (29) To drag one’s razed cesarean stories it is fresh, it is not picked over a family of unlikable women i was just verifying what we were having for ...

<a href="http://www.bakeryandsnacks.com/Ingredients/Consultant-Mineral-salts-are-an-elegant-choice-for-sodium-reduction-in-bakery">source</a>

‘Salt’ by Deborah Bacharach

Salt But Lot’s wife behind him looked back, and she became a pillar of salt. —Genesis 19:26 1.Order It’s not bad to be compelled, held in place like quivering ions ...

<a href="http://wwwpearliesofwisdom.blogspot.com/2007/10/whats-with-ugh-in-donut.html">source</a>

TIE Poet of the Month: Sonnet (59) by Nikki Wallschlaeger

Sonnet (59) Three scoops of natural black hair served inside a sacred waffle chalice. An eye for an eye pear crème brulee baked in the hat of the local sheriff. ...

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Food on Show: Two Exhibitions in Rome

By Fabio Parasecoli, Associate professor and coordinator of food studies, The New School. ...
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Sustainable Food Systems | Earth Day Celebration – Earth Matters: Designing our Future

  In celebration of Earth Day 2015, The New School’s Tishman Environment ...
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Reaching Beyond the Plate:  Surfer Foodie Jax Austin On Cuisine, Connection, and Growth

Food is a gateway for Jax Austin.  This wasn’t always true of ...
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‘The Long Distances Between Food and Mouth’ by Seth Brady Tucker

I’ll be the first to admit it:  I love foods that are ...
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TIE Poet of The Month: ‘Sonnet (29)’ by Nikki Wallschlaeger

Sonnet (29) To drag one’s razed cesarean stories it is fresh, it ...
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Austria and the Future of Alpine Cuisine

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‘When The Lobster Met Champagne’ by Carolien Niebling

*Republished from Diversions (ECAL) with permission *feature image: Bar Magazine.
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Second International Conference on Food Design

On behalf of The New School, the International Food Design Society, and ...
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