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Historically delicious: Colonial Williamsburg expert creates chocolate like you've never seen or tasted before

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In the beginning, chocolate was a bitter and mostly cold drink and it stayed that way for some 2,500 years. Daily Press (Newport News, ... continue reading


Food club members share in bulk, cut the cost

Chicago Tribune (MCT) - Kendra Morrice isn't about to pay $4.53 for a box of cereal at the grocery store, not when she can order a dozen at ... continue reading



Pecans: Love it or leave it, it's a distinctive nut

Chicago Tribune (MCT) - Like so many food lovers, we had always respected the venerable food writer Waverley Root. And then we read the ... continue reading


Chocolate: The food we hold sacred

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Chicago Tribune (MCT) - It seems incongruous that the ingredient so integral to, say, a Hershey's Kiss, is the same one that for centuries ... continue reading


Sweet potatoes: Centuries of sweet nutrition

Chicago Tribune (MCT) - A sweet potato is not related to the potato. Nor is it related to a yam. It is its own, delicious thing and ... continue reading


Amazing maize: Indian corn travels the world

Chicago Tribune (MCT) - Summer's golden joy, corn on the cob, is a recent pleasure. Through history, most of the corn grown in the Americas ... continue reading



Potato: A tuber with staying power

Chicago Tribune (MCT) - The potato _ nutritious, accommodating and unassuming; a species (Solanum tuberosum) with thousands of varieties _ ... continue reading


Chili: Columbus performs the old switcheroo

Chicago Tribune (MCT) - Christopher Columbus could have given those calculating guys on "Mad Men" a true run for their money. He was ... continue reading


Tomato: A well-traveled orb

Chicago Tribune (MCT) - Ah, the poor tomato. Though long eaten by pre-Columbian Peruvians, it was greeted by fear and suspicion upon its ... continue reading


Squash: Triumph after a mistaken identity

hicago Tribune (MCT) - When European explorers made their way to the New World, they were delighted to find, amid the unknown foods, ... continue reading


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