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Getting Through the Weeds
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The March/April 2023 issue
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From Urban Spaces to Full-Scale Farms, How to Build an On-Site Garden
How This Bartender and Wellness Advocate Stays Present While Slammed
Cooks Share Their Tips on How to Get Through the Weeds
From Chokecherries to Birch Buds, Native Chefs Highlight Indigenous Ingredients
Concentrates Take the Guesswork and Skunk Out of Cooking with Cannabis
How This Berlin Bar Preserves Foraged Plants, Herbs, and Flowers for Cocktails
An HR Pro on When to Weed Out (or Coach) Toxic Employees
From Burmese Tea Leaf to Fancy Ranch, Four Salads to Make Now
Recipes from this issue
See all the recipes from the current issue
Fig Leaf
Spicy Crab Bucatini with Fennel, Mint, and THC
Duck Numidian
Ana Castro's Fabulous, Modern, Monochromatic Mole
How a Medieval Recipe Inspired This Modern Duck Dish
Grasshoppers and Crickets Are the Protein of the Past and Future
A California Chef Embraces Mushrooms During Their Meatiest Moment
How These Owners Plan to Survive the Summer Restaurant Rush
These Seattle Chefs Scout for Greens and Edibles Along the Washington Coast
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Maniacal Chefs, Guests Behaving Badly and More to Expect in The Menu
As a Pastry Chef, Am I Extinct or Evolving?
This Is What I Learned In My First Year of Running a Micro Bakery
"The Bear" Gives Us the Imperfect Restaurant and Workers We All Know
My Summer Reading List For Chefs
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