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  • For this English chef, home is the Colorado Plateau

    Chef John Sharpe has created a gourmet restaurant in the desert town of Winslow, Ariz., far from his birthplace in the misty green landscape of England

  • Finally, a burger with a taste of place

    Finally, a burger with a taste of place

    Next time you visit the Grand Canyon, stop in Flagstaff for a delicious Diablo burger made from locally raised organic beef.

  • Teaching Whitney to cook

    Teaching Whitney to cook

    An environmental educator discovers a rewarding way to help the planet -- teaching a young woman how to cook.

  • How a restaurant changed the world

    A famous French natural-foods restaurant in Berkeley, Calif., is the subject of Thomas McNamee’s book, Alice Waters and Chez Panisse: The Romantic, Impractical, Often Eccentric, Ultimately Brilliant Making of a Food Revolution.

  • From grass to grains

    From grass to grains

    The local food growers in Oregon’s Southern Willamette Valley Bean and Grain Project see a unique opportunity in today’s economic crisis.

  • Organic goes down a slippery road

    Organic goes down a slippery road

    Even as organic food gains in popularity, big corporations and Chinese imports are taking over the market and diluting the very meaning of "organic."

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