This culinary postcard details Chef Sean Brock’s efforts to revive Southern ingredients in his hospitality work. I’m thinking of him because Marco, the operations manager of both stores mentioned him while I was at work. I’ve been a little hesitant of reaching out to him, since I’m working on Gulf South food and he’s working on Appalachia — foodways which have intersecting but very divergent histories. Perhaps, I should. I would like to see how he was able to build a market garden restaurant. It would do to work in a space like that.
Prof. Bear Dallis
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NY Times Travel Section
- A Milan Airport Is Now Named for Berlusconi. Cue the ‘Bunga-Bunga’ Memes.The decision to name Italy’s second-largest passenger hub after the divisive media mogul and politician, who died in 2023, has prompted outrage and protests.Elisabetta Povoledo
- An Insider’s Guide to the Most Mouthwatering Bakeries in ParisBy employing creative techniques, cross-cultural flavors and heirloom grains, these six Parisian boulangeries will satisfy your cravings for the crustiest baguettes, the airiest brioches and the flakiest viennoiseries.Anya von Bremzen
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- How to Charter a BoatIf you want to sail off into the sunset, at least temporarily, you need to understand how to get aboard first.Lauren Sloss
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