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    1. From Kielbasa to Sfincione: A Personal and Academic Exploration of Urban Foods - Duke University Lib

      I had witnessed the power of charisma so long ago, perched on my milk carton while my mother wrapped parcels of sausage and joked with (...)

    2. Food Fight

      A number of states already have passed laws that regulate whether vegan, vegetarian, or lab-grown meat products can use terms like "meat," (...)

    3. Food Fight: Area Food Trucks v. City Hall

      Food truck vendors are subject to a dizzying number of local ordinances, administrative regulations, and permit restrictions, many of which were (...)

    4. Brothers Grimm - International Fairy and Folk Tale Collections - LibGuides at Duke University

      Brothers Grimm - International Fairy and Folk Tale Collections - LibGuides at Duke University Skip to Main Content Home LibGuides International (...)

    5. The Goodson Blogson

      A number of states already have passed laws that regulate whether vegan, vegetarian, or lab-grown meat products can use terms like "meat," (...)

    6. Breaking technology - Scholarly Communications @ Duke

      Unfortunately, this is often the way the legislative “sausage-making” process works.  But I want to look at some other attempts to (...)

    7. Meat Box, or, The Price of Butter Holds No Terror for Users of Swift’s Oleomargarine - The Devil's T

      If we ever do this again, we decided we would add sausage, not use margarine, and add some actual seasonings, maybe some paprika, a (...)

    8. 11 of My Favorite Haitian Creole Expressions from the Radio Haiti Archive - The Devil's Tale

      Mare sòsis – Literally, to tie your sausage together with someone else’s. Figuratively, to be in cahoots with someone.

    9. Shrimp Gumbo Filé (1916) - Rubenstein Library Test Kitchen - The Devil's Tale

      Peering into a simmering pot of gumbo, for example, you might see any combination of the following meats and seafood: crabs, shrimp, oysters, (...)

    10. The Devil's Tale - Page 45 of 131 - Dispatches from the David M. Rubenstein Rare Book and Manuscript

      If we ever do this again, we decided we would add sausage, not use margarine, and add some actual seasonings, maybe some paprika, a (...)

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