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Leni Sorensen
ALL ARTICLES
Collard greens for the soul
Leni Sorensen re-examines the legacy of Southern food
Carving out history
Thomas Jefferson never wrote about the food at Monticello. His kitchens were stocked with ingredients from around the...
The ham biscuit is named...
By Sam Padgett Considering our broad food and drink world, it’s difficult to imagine a single dish that could...
At the Table
Is there such a thing as “Virginia cuisine”? It’s an old question, and one I found myself revisiting after learning...
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