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- Rep. Henry Cuellar on border crisis: ‘Playing defense on the one-yard line’
- Activists vow to occupy fast-food restaurants to get higher pay
- Rep. Luis Gutierrez: Senate Dems wary of immigration politics
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- Colorado gun crackdown law found to be built on faulty data
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- Impeach Obama, say 35 percent in new poll
- Taliban yank 14 Shiites off bus, bind and shoot them on Afghan road
Second- and third-stringers eye 2016 if front-runner stumbles
Topic - Nathalie Dupree
Two Southern ladies are discussing a mutual acquaintance. "You know? She can't cook," says one lady gently. "Poor thing," says the other, nodding sadly. "I feel so sorry for the family."
Nathalie Dupree - grande dame and veteran of nearly 50 years in the kitchen - and I are sipping iced tea on a Charleston piazza. In this city, that is the side porch of traditional houses that stretch back from a narrow frontage, with a long side wall open to capture any breezes from the sea. The cooking is similarly deceptive.
"It was hard for people at that time to understand Southern cooking," she says. "They thought it was all pork and bitter greens."
"Food straight from the sea and the garden is different; I grew figs and citrus and all my own herbs," she says. "This is what so many people are looking for now; I was there early."