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6: #IfYouKnowYouKnow
An investigation into how Copenhagen became one of the world's top hubs for natural wine and why that is both great and obnoxious. In two parts
Aug 6, 2021
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22: On Accusations, Boycotts, and Doing Journalism in the Times of Cholera
If the problems are structural, what should the response to the individual be?
Jan 31, 2022
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22: On Accusations, Boycotts, and Doing Journalism in the Times of Cholera
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20: The Golden Age of Gluten
Louise Bannon and her vision of what bread can be
Jan 3, 2022
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20: The Golden Age of Gluten
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15: The New Nordic Boys Club
A chronicle of the things (and people) left out of a definitive culinary moment
Nov 1, 2021
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15: The New Nordic Boys Club
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23: On Activism
Protests past and present
Feb 13, 2022
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23: On Activism
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21: Variations of Limbo
Toxic workplaces, thwarted visas, and other unresolved things
Jan 16, 2022
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21: Variations of Limbo
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7: #IfYouKnowYouKnow, Part Two
The second of a two-part investigation into how Copenhagen became one of the world's top hubs for natural wine, and why that is both great and obnoxious
Aug 16, 2021
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7: #IfYouKnowYouKnow, Part Two
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Giving it Away, Part 2
What medieval guilds, private culinary schools, and a very young Tony Bourdain have to do with today's stagiaire system
Jun 26, 2022
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Giving it Away, Part 2
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Giving it Away
Part One in an interminable dissertation on the stagiaire system and how it can change
Jun 19, 2022
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Giving it Away
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Giving It Away, Part 3
Dots, corn germ, and what Robuchon has to do with any of this
Jul 4, 2022
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Giving It Away, Part 3
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17: Saffron Dreams
How a math teacher and a startup dude came to grow the world's most expensive spice--and supply some of Copenhagen's best restaurants
Nov 15, 2021
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17: Saffron Dreams
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3: Foreign talent, the staffing shortage, and Copenhagen's open secret
Welcome to Bord, a weekly newsletter devoted to the stories and personalities behind Copenhagen's food scene. In this issue, we explore the staffing…
Jun 21, 2021
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3: Foreign talent, the staffing shortage, and Copenhagen's open secret
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