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Robert St. John

Restaurateur, author, enthusiastic traveler, & world-class eater.

Vegan Journal—Week One

…cow is probably thankful when milk is emptied from its udders. So I will now petition the leader of the vegan movement to rethink this whole milk-egg thing and render

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From Sausage Gravy to Snails

In Georgia, on the border of North Carolina, sits a restaurant and inn that has been serving great home-cooked meals since 1917. I discovered The Dillard House several years ago…

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Lemonade

…a painting of a lemonade stand in the book. Our across the street neighbor, Mrs. Dews, loaned us her front yard and Wyatt completed the painting, minutes before my son…

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Death By Garlic, Roux, and Macaroni

…capitulated. The column was bad at first. Seriously, it was really, really bad (some might argue that nothing has changed). It was so bad that I look back and wonder

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Robert St. John as a young kid.

Pineapple Sherbet

Times change, it’s inevitable. People change, it’s inescapable. The seasons don’t change. They come and go as they always have. Winters may seem a little colder, though in reality they’re…

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Table Fifty-Two

…functions, parties, and charitable causes. He formed his own charity several years ago, Common Threads, which helps to educate children on proper nutrition using food and art. He’s a James…

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Food Firsts

…even older than popcorn, 3,000 years older. According to that same article in “Mental Floss,” “…in 1536 Spanish explorers took (the potato) to the (European) continent, believing it was a…

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Memories and the Greatest Trick Ever Played on Kids

Memories are the fuel that ignite and continually stoke this column. I have written in this space for over 20 years— approximately 1,000 words per week, 52 weeks a year—…

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Doggie Bags

…cup Black pepper 1 /4 cup Lemon Pepper 2 Tbl Garlic Salt 2 Tbl Granulated Garlic 1 Tbl Onion Powder Combine all and mix well. Store in an airtight container….

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