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It’s been 15 years since Michael Ruhlman teamed up with Brian Polcyn to produce the book “Charcuterie,” the seminal tome on curing meats at home. In the not-too-distant past, charcuterie boards did ...
BENTONVILLE -- Northwest Arkansas Community College's Brightwater: A Center for the Study of Food is now accepting applications for its new artisanal butchery program, according to a news release from ...
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