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In the wake of the disastrous oil spill—and Hurricane Katrina before that—the residents of the Gulf Coast are once again picking themselves up and rebuilding their lives and businesses. At The Food Channel we are bringing our readers some of the best articles from around the Web that tell the stories of what we believe will shape up as an inspiring comeback of the cooking, culture and spirit of the Gulf region. We’ve featured the views of people such as restaurateurs Ralph Brennan and Mario Batali discussing the future of seafood. You’ll find stories about creative fundraisers, a BlogHer Gulf Auction, and news about a new four-state coalition that says the Gulf is “ready 4 takeoff.” While many media news crews and cameras have moved on to cover other stories, The Food Channel will continue to monitor the story of a region’s resilience as it unfolds. So stay with us for ongoing updates.
Harvest season is upon us, and for many of us that means it’s time to “put up” some of summer’s bounty so we can savor the season a little longer. Canning, pickling and other forms of fresh preserving are enjoying a renaissance in the U.S. that’s been building for the last few years. Our feature story, “Time to Jam, Pickle and Preserve,” touches on this renewed interest and offers a cornucopia of easy-to-make recipes for “refrigerator preserving” that will let you stretch the summer season into fall. You’ll also find links in this article to a number of other helpful stories and videos on canning and preserving.
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