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National Tables: Twisted rootsNational Tables: Twisted roots

March 26, 2015

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National Tables: Twisted roots

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Southern food comes with kimchi collards and potato-turnip latkes at Rhubarb in Asheville, N.C., and potpie has pheasant in it at The 10th in Vail. Across the country, chefs are simultaneously celebrating dishes’ culinary heritage while remembering that in the 21st Century, we live in a global village.

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