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Susan Lutz is a photographer, artist and television producer who is currently writing a book about heirloom foods and the American tradition of Sunday dinner.  She is a certified Master Food Preserver through the University of California Cooperative Extension, where she helps community members with canning and food preserving techniques. She has produced over 300 hours of documentary and nonfiction television programming for numerous cable networks including The Food Network, HGTV, A&E and History on topics that range from food chemistry to knitting to Haitian voodoo.    When she isn't blogging about Sunday dinner, she is often making photographs of heirloom foods or teaching the history of photography.  Raised in Virginia's Shenandoah Valley (where her father still cures his own hams), she currently lives near Washington, DC.

Visitors can tour Julia Child’s kitchen at the National Museum of American History. Credit: Courtesy of the National Museum of American History

When you visit the Smithsonian, you see Julia Child's kitchen literally enshrined. It is surrounded by plexiglass, but you can see all of it

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Peach skins were used to make homemade peach vinegar. Credit: Copyright 2015 Susan Lutz

High-end vinegar is going through something of a renaissance among foodies, chefs and home cooks. Vinegar is alive. Literally. At least before it's pasteurized

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Pimento cheese is Southern junk food at its best -- sweet and salty, with a kick. Copyright 2015 Susan Lutz

Pimento cheese is the ultimate Southern junk food. But unlike most junk food, which is highly processed and untouched by human hands, pimento cheese

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Every variety of artisanal salt has a unique flavor profile, thanks in part to the type and quantity of minerals it contains. Credit: 2015 Copyright Susan Lutz

Professional chefs and home cooks are discovering artisanal salt with a vengeance. No longer content with 50-pound bags of Morton or Diamond Crystal flake

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Six tips that will help your kids have fun with gardening this summer. Credit: Copyright 2015 Susan Lutz

Spring has finally come to our neck of the woods, and we're beginning to take the tiny shoots from our mini-greenhouse in our basement

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Court Bouillon is tap water with a little bit of salt, peppercorn, sliced onion, parsley, bay leaf, sliced carrot and something acidic -- often lemon juice, but equally often white wine and occasionally vinegar. Credit: Copyright 2015 Susan Lutz

Culinary icon Anne Willan has just released "Secrets From the La Varenne Kitchen," a brief compendium of "50 Essential Recipes Every Cook Needs To

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American heritage purple popcorn reveals the beauty of this gluten-free, kid-friendly, ancient superfood. Credit: Copyright 2015 Susan Lutz

Popcorn is an ancient superfood -- a simple and nutritious form of a 9,000-year-old staple. Popcorn is DIY food preservation at its most basic

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Cherokee Purple heirloom tomato, named by Craig LeHoullier, author of "Epic Tomatoes." Credit: Susan Lutz

Gardening in winter hardly seems ideal to those of us in cold climates, but for Craig LeHoullier, the season of snow brings the first

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