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Brian Schwartz
Posts
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A Culinary History
In 1899, Waite Phillips left his family farm near Conway, Iowa, for a journey of adventure and exploration. He ended up in Tulsa, and while...
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Something Marvelous
If you’re driving east on Tulsa’s 41st Street, you’ll see – in the middle of a not-particularly-memorable stretch of road just past Mingo – a...
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The Power of Passion
Tuesday evening, 8:00 p.m. The crowds have long departed, and quiet falls over the vast hall of Tulsa’s Mother Road Market. But in one corner,...
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All the Good Things
Some of Justin Thompson’s happiest childhood memories involve visits to his grandmother’s house. “She’d always have cookies ready for us,” Thompson recalls. “She’d be cooking...
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Appease the Food
When Nook Ducre’s grandfather made square fried eggs with square biscuits, Nook thought it was the coolest thing he’d ever seen. He was five years...
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No Compromises On Quality
“In India,” says Patchaiappan Murugavel, “everyone – parents, grandparents, children – is interested in cooking.” He should know, he grew up in Pondicherry, a pleasant...
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Back to the Beginning
He’d never admit it, but Brian Green is bone-tired. Executive chef at Tulsa’s Noche, he’s been working fifteen hour days for three weeks straight, with...
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Sights, Sips and Sustenance
If you met Andrew Aguero any time within the past year and a half, you couldn’t fail to notice his excitement. He’d just been signed...
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A Culinary Destiny
Michael Wilson was born to be a chef. This was apparent early. “As soon as I got tall enough to see above the counter,” he...
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Going Where Life Takes Her
Fear of flying – it’s not uncommon. But Kate Atkinson’s approach to it is: she enrolled in flight school and is currently on her way...