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On the Plate
All About Food  and Gourmet News
Curated by Frank Haddad
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Covered Roots: The History of Vancouver's Chinese Farms

Less that 100 years ago, 'eating local' was not a luxury but a reality. So who fed Vancouver? Discover the little-know history of Chinese farms in the Vancou...

 

 
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Something Sweet for Your Sweet

Something Sweet for Your Sweet | On the Plate | Scoop.it
Great sweet wines, such as Sauternes, Eiswein and Muscat, are some of the most interesting and challenging wines we have. Will Lyons offers tips on when to serve them and which producers to look out for.
 
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Cocktail Hour: Bitter Campari Soothes Winter Woes | Virginie Boone

Cocktail Hour: Bitter Campari Soothes Winter Woes | Virginie Boone | On the Plate | Scoop.it
Campari, the mysterious bitter liqueur, has a star-studded history. It also makes a fine apéritif or classic cocktail: the Americano or the Negroni.
 
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How Mountain Grass Makes The Cheese Stand Alone : NPR

How Mountain Grass Makes The Cheese Stand Alone : NPR | On the Plate | Scoop.it
Aficionados of cheeses made from the milk of mountain-grazing cows swear they really do taste better than those from cattle pastured on plains.
 
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Yellow Tail Maker Takes Hit From Australian Dollar

Yellow Tail Maker Takes Hit From Australian Dollar | On the Plate | Scoop.it
Casella Wines, maker of the ubiquitous Yellow Tail brand, logs its first loss in more than 20 years and starts emergency talks with its lender after being squeezed by the rising Australian dollar.
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Plating the Planet

Plating the Planet | On the Plate | Scoop.it
Many chefs strive to express local terroir in their dishes, but Hajime Yoneda, chef and owner at Hajime restaurant in Osaka, Japan, aims higher with a signature plate called chikyu, which translates to “earth.”...
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Mexican Meatball Soup Recipe

Mexican Meatball Soup Recipe | On the Plate | Scoop.it
Albondigas is a very traditional Mexican meatball soup. With the carefully crafted meatballs, bountiful vegetables and rice you will be more than satisfied.
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$1,200 a Pound, Truffles Suffer in the Heat

$1,200 a Pound, Truffles Suffer in the Heat | On the Plate | Scoop.it
Black Périgords are becoming scarcer and more expensive, and some scientists say it is because of the effects of global warming on the fungus’s Mediterranean habitat.
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Auberge de La Salvetat - la nature vous invite's curator insight, March 20, 2013 8:40 AM

Global warming affects truffle prices ....

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Nutella Buns Recipe - Saveur.com

Nutella Buns Recipe - Saveur.com | On the Plate | Scoop.it
This indulgent recipe from This Is a Cookbook (Olive Press 2012) by brothers Max and Eli Sussman may prompt you to make a double batch next time.
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Four fine cheeses that pair beautifully with Champagne

Four fine cheeses that pair beautifully with Champagne | On the Plate | Scoop.it
Spoil yourself and your guests over the holidays with these decadently sumptuous cheeses and a flute full of palate-cleansing bubbly
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Troubled waters: Farmers and scientists work together to save oysters

Troubled waters: Farmers and scientists work together to save oysters | On the Plate | Scoop.it
Oyster farmers on the West Coast are working overtime to find creative ways to save these sea creatures -- and their own livelihoods...
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A guide to ethical chocolate

A guide to ethical chocolate | On the Plate | Scoop.it
Valentine's Day is awash in shady chocolate. Here's how to tell if your beloved's bar is truly guilt-free.

 

 
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Rosé-coloured glasses

Rosé-coloured glasses | On the Plate | Scoop.it
Businesses employ wine-by-the-glass technology that leads to higher sales, less waste and savings from buying in bulk
 
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Taking a Dim Sum View

Taking a Dim Sum View | On the Plate | Scoop.it
Learning to make dim sum at the Ritz-Carlton Hong Kong's Cantonese restaurant, Tin Lung Heen.
 
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Nova Scotia does about-face, says stores will be able to brew wine, beer on site - Canadian Business

Nova Scotia does about-face, says stores will be able to brew wine, beer on site - Canadian Business | On the Plate | Scoop.it
HALIFAX - The Nova Scotia government says it will change a law that bans small businesses from producing wine and beer in their stores amid a brewing contr
 
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Balsamic vinegar prices to soar by '25pc' - Telegraph

Balsamic vinegar prices to soar by '25pc' - Telegraph | On the Plate | Scoop.it
It is not only wine prices likely to be affected by a poor grape harvest as experts warn the cost of balsamic vinegar will also rise in 2013.
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Perfect Pairings: Wine and Oysters

Perfect Pairings: Wine and Oysters | On the Plate | Scoop.it
There is nothing better than sitting in a restaurant with a tray of oysters and a glass of white wine White wine and oysters is a classic pairing,
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Apparently the Cooking Profession Is Full of Psychopaths

Apparently the Cooking Profession Is Full of Psychopaths | On the Plate | Scoop.it
Great news, an Oxford psychologist has determined that a whole ton of chefs out there are literal psychopaths, but that it might not be such a bad thing? In...
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Iron Ladies of Champagne | Wine in History | News & Features | Wine Spectator

Iron Ladies of Champagne | Wine in History | News & Features | Wine Spectator | On the Plate | Scoop.it
When it was unheard of for Frenchwomen to run big businesses, visionaries at Champagne houses Veuve Clicquot, Pommery, Louis Roederer and Bollinger introduced nearly every innovation in Champagne-making this side of bubbles.
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Eating Cheese Prolongs Life, "French Paradox" Study Suggests

Eating Cheese Prolongs Life, "French Paradox" Study Suggests | On the Plate | Scoop.it
Eating cheese, particularly moldy, old, smelly, blue Roquefort cheese, may be the secret to living a long and healthy life.
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The rise of independent cheesemakers

The rise of independent cheesemakers | On the Plate | Scoop.it
Artisanal cheesemakers represent a new version of an old American dream: people making living doing what they want, where they want, on their own land. An MIT anthropologist looks inside the growing world of do-it-yourself American cheesemakers.
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Inspiration and Attribution in Cooking: How and When Should Chefs Credit Their Sources?

Inspiration and Attribution in Cooking: How and When Should Chefs Credit Their Sources? | On the Plate | Scoop.it
Welcome to Hot Topics, in which chefs chime in on a major issue in food. There's a difference between being inspired by something and ripping it off. Recently, chefs who...
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