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The root known as salsify satisfies on every level, except looks

Published February 9, 2010, 4:02 am, The Oregonian

While salsify is also known as oyster plant, it looks nothing like a bivalve. It's more like a parsnip that's been stretched long and thin. But while this root won't win any beauty contests, its flavor is earthy yet delicate, and it can be prepared in the same ways as a carrot.

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An Ethnic Mix Keeps It Funky in Chicago

Published February 6, 2010, 11:29 pm, Pittsburgh Post-Gazette

HOW does Rogers Park, a neighborhood on the northern edge of Chicago, stay funky? The secret is geography. The area lies beyond the end of Lake Shore Drive; most east-west streets dead-end into beaches, and there's no quick way to get downtown.

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An Ethnic Mix Keeps It Funky in Chicago

Published February 6, 2010, 5:11 am, New York Times

Uncommon Ground in Chicago’s bustling Rogers Park neighborhood serves vegetables grown in its rooftop farm.

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Joseph Connolly thoroughly enjoys being Galvinised on Baker Street

Published February 4, 2010, 7:40 am, The Ham&High Network

Boris Johnson was in the back of our cab. Two Boris Johnsons. Well four, actually, if it's accuracy we're seeking. Not lookalikes, no, but a pair of pictures of a pair of Boris Johnsons on the underside of the flip-up seats.

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Dining briefs — Valentine's Day edition

Published February 3, 2010, 1:51 pm, amNewYork

Mermaid Oyster Bar's oysters should get you in the mood for love. Looking for a place to impress your Valentine's Day date? Here are some varied options, with something for everyone.

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Top int’l chefs ditch molecules and embrace producers

Published February 3, 2010, 8:33 am, BusinessWorld Online

MADRID -- After years of enthusiasm for "molecular gastronomy," with its battery of gels and emulsions, many leading chefs are turning back to focus on ingredients and where they come from.

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