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Recipes and Stories

31 March 2012: Mulligatawny

Mulligatawny, as interpreted by Shannon Hayes in her forthcoming cookbook

One never knows what will catch the imagination and send one down the rabbit hole of history. Over the last few months, it has been my privilege to edit a lovely little cookbook called A Long Way on a Little, written by friend and colleague Shannon Hayes, a farming food writer from upstate New York whose family farm specializes in all natural, pasture-raised animals. Read More 

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