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Jody Eddy is a graduate of the Institute of Culinary Education in Manhattan and former Executive Editor of Art Culinaire Magazine. Prior to her three year tenure at Art Culinaire she cooked at restaurants in America and Europe including Jean Georges, Tabla and The Fat Duck in Bray, England. She is the author of Restaurant Staff Meals: The Food That Fuels the World's Best Kitchens to be published in the fall of 2012. She is a member of the New York Women's Culinary Alliance and Les Dames d'Escoffier and author of the website www.jodyeddy.com. Jody is a contributor to several outlets including Culinary Trends Magazine, Foodista and Food Republic and teaches cooking classes at various schools around the country including Kitchen Window in Minneapolis and Astor Center and Ger-Nis Culinary & Herb Center in New York City. She is currently writing a cookbook with the Icelandic chef Gunnar Karl Gislason, one of Iceland's most celebrated practitioners of New Nordic Cuisine.

Chef Gavin Stephenson tends to his bees. Credit: The Fairmont Olympic Hotel

Gavin Stephenson, the former chef of London's Savoy hotel who has overseen kitchens at The Georgian and Shuckers restaurants at the Fairmont Olympic Hotel

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The ingredients for kahwah and a prepared cup. Credit: Sandeep Patwal

The driver who took me from Punjab to Kashmir, India, estimated the ride to be around eight hours, 10 if we ran into traffic,

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Blue corn bread from the Hopi Food Cooperative in Arizona. Credit: Jody Eddy

The road to the Arizona-Sonora Desert Museum, located about an hour from Tucson, leads deep into the cactus-studded tawny hills of the Sonora Desert.

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Mango pickles. Credit: Sandeep Patwal

I was surprised during my first trip to India when the pickles accompanying my carrots with pulao, paneer ki sabzi and papadam looked and

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"Is it a cookbook about rotten shark?" I've received this question more than once when people find out I'm writing a cookbook about Icelandic

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I was invited to be a judge at the International Culinary School’s Tapas Competition in Valladolid, Spain last month. I didn't think it could get

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Chef Claus Henricksen of Denmark

An hour west of the thriving culinary mecca of Copenhagen is an 800-year-old castle clinging to the shore of the frigid North Sea. Unlike

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An extraordinary transformation takes place three nights a week in the back of the Kinfolk Gallery in Williamsburg, Brooklyn, when chefs Fredrik Berselius and

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