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October 23, 2009


Today we embark on a two part adventure in redefining local food. We won’t have a recipe this week. Instead, we’re going to explore what sorts of ingredients were locally available in the late 1800s to a vibrant population that has since disappeared completely. It’s Chinese cooking, Wenatchee pioneer style. I’ve enlisted the best of help in this historic cooking quest, historian Rod Molzahn. And never fear, we’ll use today’s discussion to create a fabulous recipe next week:



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