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Memories of Anthony Bourdain

"Good food, good eating, is all about blood and organs, cruelty and decay. It’s about sodium-loaded pork fat, stinky triple-cream cheeses, the tender thymus glands and distended livers of young animals. It’s about danger—risking the dark, bacterial forces of beef, chicken, cheese, and shellfish…To live life without veal or chicken stock, fish cheeks, sausages, cheese, or organ meats is treasonous." -Anthony Bourdain In June of this year, food enthusiasts and the merely food-curious all over the world were shocked to learn of the early death of Anthony Bourdain. The no-nonsense look on his face was one that could elicit answers to his candid questions that even the best journalists struggle to get out of their sources. His secret, of course, was...

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