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The last of my mother-in-law’s red potatoes, grown this year, and a Yukon Gold as well. The skins on both were a bit worse for wear, and so the potatoes ended up mostly peeled.

Years ago I took a class taught under the nutrition department at San Jose State University. The professor was really just a foodie (an expression that likely hadn’t been invented yet) and the class turned out to be a grown up version of home ec, where we explored different ethnic cuisines both across the US and world-wide. For the final, we wrote up and prepared for the class a dish that represented our own ethnic heritage. It was one of the best classes I took during my first stint in college.

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Jennifer Kleffner

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