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October 16, 2017

Liang Pi Wang: Out of the Kitchen, Onto the Counter

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Queens -- The promise of food prepared before our eyes, just for us, is a big reason that we’re constantly spreading the good word about food events in and around New York.Read more
Queens -- The promise of food prepared before our eyes, just for us, is a big reason that we’re constantly spreading the good word about food events in and around New York. We’re especially fond of festivals and other gatherings held by members of a close-knit group – sometimes congregants of a church, temple or mosque, almost always folks who share the common bond of a previous homeland far away. Often their dishes are assembled by (gloved) hand immediately before serving for maximal stimulating freshness.

A few such events repeat periodically, but most, we know all too well, come just once a year. We’re always on the lookout, then, for businesses that take a similar up-close-and-personal approach.Read more
October 13, 2017

Harvest Week: Catalan Saffron, a Crop Revived

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Barcelona -- Saffron may be most commonly associated with Iran, currently the world’s largest producer of this costliest of spices, but it has a long and storied history across the Mediterranean, particularly in Spain. Once an important saffron producer and trading center, Catalonia has seen a resurgence in saffron cultivation in recent years. Read more