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New Book discusses Hippie Food's Spread Through the Country

Menaka Wilhelm NPR/The Salt
Hippie culinary contributions have persisted to this day. Jonathan Kauffman's new book, Hippie Food: How Back-to-the-Landers, Longhairs and Revolutionaries Changed the Way We Eat, follows the people and places throughout the country that brought organic vegetables and whole wheat bread into the counterculture, and then, eventually, mainstream supermarkets.

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THE STATE OF SOUL FOOD IN AMERICA

ADRIAN MILLER First We Feast
The flourishing of soul food’s sub-genres has been fun to watch (and eat), but it has also meant that fewer African-American chefs are embracing traditional soul food. Some side-step the cuisine in order to avoid being pigeon-holed as a “soul-food cooks,” while others follow their passions for other flavors.
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