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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
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?
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15: The New Nordic Boys Club
A chronicle of the things (and people) left out of a definitive culinary moment
20: The Golden Age of Gluten
Louise Bannon and her vision of what bread can be
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23: On Activism
Protests past and present
Giving It Away, Part 3
Dots, corn germ, and what Robuchon has to do with any of this
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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
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Some news
As you may have noticed, we haven’t exactly been active lately here at Bord.
21: Variations of Limbo
Toxic workplaces, thwarted visas, and other unresolved things
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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
Giving it Away
Part One in an interminable dissertation on the stagiaire system and how it can change
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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.
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