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Lynne Curry grew up in New England, tasted and rejected a fashion journalism career in New York City, and moved to the Pacific Northwest “for the summer."

Over 20 years later, she's lived and cooked in a rustic cabin, on a tall ship, at high altitude and for four-star restaurants in Washington and Oregon. Feeding her family of four in her own renovated kitchen has been the hardest of them all.

A former vegetarian, Lynne spent a year eating a lot of grassfed beef to write her first cookbook, Pure Beef: An Essential Guide to Artisan Meat with Recipes for Every Cut (Running Press), published on May 15, 2012. Part narrative and user-friendly instructional manual with 140 recipes, it promotes a mindful and joyful way of eating meat.

Lynne writes and develops recipes, cooks and teaches from her home in Joseph, Oregon. Find more of her writing and her Rural Eating blog at lynnecurry.com.

Grilling the perfect bird. Credit: Copyright 2016 Lynne Curry

You're busy and company's coming for dinner. Nothing's easier than tossing some chicken on the grill. Am I right? Not at all! Think about it:

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Use the whole grill to make a meal: corn, salmon, lemons, polenta and peppers. Credit: Lynne Curry

I became the family grill master because my husband was happy to leave me to the cooking, even when it involved live flames. I

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Roast chicken. Credit: Copyright 2016 iStock

I eased my shopping cart along the meat counter in a national chain grocery store to buy a whole chicken. Roast poultry for dinner seemed

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A cow grazes on a pasture. Credit: Copyright 2015 Lynne Curry

Spring, on farms throughout the U.S., is marked by beginning of a new grass season. And when it arrives, cattle stop feeding on winter

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Yotam Ottolenghi's yogurt-drizzled butternut squash. Credit: Reprinted with permission from NOPI: The Cookbook by Yotam Ottolenghi and Ramael Scully, copyright 2015. Published by Ten Speed Press, an imprint of Penguin Random House LLC. Food photography: Copyright 2015 Jonathan Lovekin Location photography: Copyright 2015 Adam Hinton

Yogurt is not for just breakfast or smoothies anymore. While the dairy cases in supermarkets across the nation populate with more brands, tubs and

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Main photo: Beet Chocolate Cake. Credit: Lynne Curry

I never thought of myself as a beet fanatic. Sure, I like this versatile root vegetable well enough, but only recently realized that beets

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A well-sourced holiday roast doubles as a conversation piece. Credit: Copyright 2016 Lynne Curry

These days, many of us are weighing the impacts and ethics of meat eating in general. So the prospect of buying and cooking a

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The heritage turkeys at Good Shepherd Poultry Ranch live much like their wild ancestors on the Kansas prairie. Credit: Copyright 2016 Jim Turner, Turner Photography, Lindsborg, KS

Before deciding whether to brine, deep-fry or spatchcock the Thanksgiving turkey, more Americans than ever are puzzling over a pressing ethical question: "Which type

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