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Kitchen gardens, often referred to as “potagers” in French, have a rich and diverse history dating back centuries. Their origins can be traced to the medieval monasteries of Europe, where monks cultivated herbs, vegetables, and fruits within the confines of their cloisters. These early kitchen

Illustration by Bridget Daulby Broths were traditionally made from animal carcasses and bones. An ancient Scottish tradition, called “passing the knuckle” involved villagers putting a beef knuckle bone in water on the wood burner overnight.  The bone would stew overnight in the water and in the morning the

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