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Chefs, sausages, and memories

(article, Culinate staff)

The annual New Yorker food issue is out, with a series of features tracking familiar trends and foodie faves: the rise of the supper club, the popularity of Britain's Mediterranean-inspired Ottolenghi empire, the rediscovery of charcuterie, the variety of traditional foods in Oaxaca, and a profile of the famous Poilâne bakery in Paris. 

With its focus on chefs, restaurants, bakeries, food vendors, and professional sausage-makers, there's not a lot here for home cooks or food reformers. But it's an entertaining read. And as wok expert Grace Young noted, a cartoon featuring witches stirring in a wok correctly includes peanut oil as a proper fat for stir-frying.