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A Semi-Autobiographical Guide to Cooking Like a Pro, Part Four: Judge
Molly Watson
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California Cuisine Pioneers
Jessica Goldman Foung
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The Book Mongers Book Review: A Boat, a Whale and a Walrus
Celia Sack
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Hatched: Good Eggs San Francisco
Sarah Henry
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Back of the House: Frances
Dan Bransfield
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Cooking with San Francisco Cooking School: Basic Vinaigrette
Jodi Liano
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A Semi-Autobiographical Guide to Cooking Like a Pro, Part Three: Senses
Molly Watson
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Superfoods: Zucchini
Darya Pino
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Ode to a Carrot
Kathleen Korb
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The Tipping Point: Minimum Wage
Sarah Henry
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Sweet Corn and Squash Fritters with Avocado Crema
Kimberely Hasselbrink
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Fresh Fruit Pie
Molly Watson
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Talking Story with Ravi Kapur of Liholiho Yacht Club
Sarah Henry
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Carrot Soup with Chili and Lime Oil
Kathleen Korb
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A Semi-Autobiographical Guide to Cooking Like a Pro, Part Two: Practice
Molly Watson
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Moroccan Pickled Carrot Bruschetta with Goat Cheese
Kathleen Korb
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Cooking with San Francisco Cooking School: Fresh Fruit Crisp
Jodi Liano
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Cheapskates: A case for paying more for ethnic food
Sarah Henry
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Roasted Carrots with Miso Chili Butter
Kathleen Korb
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Back of the House: TBD
Dan Bransfield
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Strawberry Caprese Salad
Edible San Francisco
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Back of the House: NOPA
Dan Bransfield
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Back of the House: Local’s Corner
Dan Bransfield
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A Semi-Autobiographical Guide to Cooking Like a Pro, Part One: Relax
Molly Watson
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