@chickswknives

  • @chickswknives
    23 July, 2017

    When Peter Piper picked his peck of pickled peppers, he picked 1/4 of a bushel, 2 gallons of dry weight, or 10 to 14 pounds

  • @chickswknives
    23 July, 2017

    Interesting... https://t.co/FchFeFclsu

  • @chickswknives
    22 July, 2017

    Wanna buy a restaurant in Silver Lake? https://t.co/tGe9KSHeos

  • @chickswknives
    19 July, 2017

    The Hastings Museum in Nebraska has a Kool-Aid Exhibit: @atlasobscura https://t.co/Ur3tqXf1SJ (it was first concocted there)

  • @chickswknives
    19 July, 2017

    McCormick to buy Reckitt Benckiser, makers of French's mustard and Frank's Red Hot sauce https://t.co/ngWJYJIvAz

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Rachael Narins

Rachael Narins

Rachael Narins is a food writer, the author of Cast-Iron Cooking (Storey Publishing, 2016), a chef instructor and the co-founder of Chicks with Knives.

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