February 9
Today is my 10th anniversary at Nation’s Restaurant News. Can you believe it?
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About the Author
Bret Thorn
Bret Thorn is senior food editor of Nation’s Restaurant News with responsibility for spotting and reporting on culinary trends. He joined the magazine in 1999 after spending about five years as a journalist in Thailand.
A graduate of Tufts University in Medford, Mass., Thorn also studied French cooking at Le Cordon Bleu Ecole de Cuisine in Paris. He studied in China for a year, too, and now lives in Brooklyn.
Bret Thorn is senior food editor of Nation’s Restaurant News with responsibility for spotting and reporting on culinary trends. He joined the magazine in 1999 after spending about five years as a journalist in Thailand.
A graduate of Tufts University in Medford, Mass., Thorn also studied French cooking at Le Cordon Bleu Ecole de Cuisine in Paris. He studied in China for a year, too, and now lives in Brooklyn.
E-mail him at bret.thorn@penton.com
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2009
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February
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- Meet me live, tonight!
- What I did during the Top Chef finale
- I think Missy Robbins is glad to be back in New York
- It’s not really for my dog
- Calling all lardo!
- 28 percent of you should try reading NRN
- Me, live
- creeping serving sizes
- Beard pre-handicapping
- “I worked with Marc’s dad”
- Hearts and Thai food
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- different fats, people with the same name, and kar...
- Goose fat: available soon
- Reinventing yourself
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1 comment:
Fatty fatty bo-batty
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