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What does a coffee buyer do? This might seem like a silly question to ask. “Buy coffee,” is the easy, most obvious answer. But in the coffee world, a green coffee buyer’s role is complex and multifaceted.

Green coffee buyers are the ones who travel to origin countries to source coffees — “green coffee” to be precise, as it’s the coffee which hasn’t been roasted yet. Of all the jobs in the coffee industry, the coffee buyer’s definitely comes in as the most glamorized. Just imagine traveling the world to taste coffees and decide which ones to bring back. Of course, being a coffee buyer isn’t always a rockstar, jet-set lifestyle.

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Who do you call when you have a vegetable question? The Vegetable Butcher, that’s who! Cara Mangini was our guest this month, lovingly featuring 20 of her favorite vegetables, with fresh ways to slice, dice, and cook them in the kitchen, and surprising new ideas to honor them at the table. From radishes to fennel, and turnips to garlic, turn to the Butcher for your vegetable needs and wants. In case you missed any of her pieces, here’s a look back. Bookmark the collection page for reference later, and don’t forget to visit Cara online at Little Eater or Instagram.

1. 

   1. Introducing The Vegetable Butcher

   The Vegetable Butcher

2. 

   2. The Vegetable Butcher Wants to Guide You to Your Radish Soul Mate

   The Vegetable Butcher

3. 

   3. Cauliflower Hummus Is the Dip You Need in Your Life

   The Vegetable Butcher

4. 

   4. The Vegetable Butcher Answers the Most Important Asparagus Question

   The Vegetable Butcher

5. 

   5. 7 Reasons Celery Leaves Deserve Far More Attention

   The Vegetable Butcher

6. 

   6. The Vegetable Butcher Explains Why You Should Always Wash Your Produce

   The Vegetable Butcher

7. 

   7. Jicama Is Probably the Most Exciting Vegetable You’re Not Eating

   The Vegetable Butcher

8. 

   8. Sorrel Is the Lemon of the Vegetable World

   The Vegetable Butcher

9. 

   9. The Vegetable Butcher Really Wants You to Give Fennel a Chance

   The Vegetable Butcher

10. 

    10. The Vegetable Butcher’s Favorite Way to Eat Leeks All by Themselves

    The Vegetable Butcher

11. 

    11. Are You Eating the Best Part of Broccoli?

    The Vegetable Butcher

12. 

    12. A Better Way to Get Your Beet On

    The Vegetable Butcher

13. 

    13. 10 Tips to Give Your Vegetables a Long and Happy Shelf Life

    The Vegetable Butcher

14. 

    14. The Vegetable Butcher’s Top 10 Ways to Make Cooked Carrots Irresistible

    The Vegetable Butcher

15. 

    15. 3 Reasons to Drop That Lettuce and Meet Escarole

    The Vegetable Butcher

16. 

    16. The Vegetable Butcher Shows You How to Break Down Romanesco

    The Vegetable Butcher

17. 

    17. The Vegetable Butcher Explains Why Swiss Chard Is the Sweetest and Sexiest of the Greens

    The Vegetable Butcher

18. 

    18. The Vegetable Butcher Banishes Your Fear of Celery Root

    The Vegetable Butcher

19. 

    19. The Vegetable Butcher’s Favorite Tool for Ribbons and Noodles

    The Vegetable Butcher

20. 

    20. The Vegetable Butcher Offers You 10 Ways to Make Zucchini a Main Dish

    The Vegetable Butcher

21. 

    21. What to Do with the Smallest, Most Beautiful Eggplants of All

    The Vegetable Butcher

22. 

    22. If You Hate Turnips, Sweet Baby Turnips May Surprise You

    The Vegetable Butcher

23. 

    23. Your Cast Iron Pan Is Begging for Shishito Peppers

    The Vegetable Butcher

24. 

    24. Garlic Confit Is the Magic Secret to Loving Any Vegetable

    The Vegetable Butcher

25. 

    25. 15 Vegetables to Instantly Improve Your Vegetable Platter

    The Vegetable Butcher

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Whether you need a quick side to go along with a lunch salad or something warm and tasty to bring along to a BBQ, keeping a jar of this cornbread mix around will always come in handy. Made with only a few, common dry ingredients, this mix is easy to use and even easier to put together. Say “so long” to store-bought mixes, and start making your own cornbread mix this summer!

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Summer means grilling season — everything from fruit and veggies to meat and dessert. We’re deep in the heart of it and it’s just going to get better over the next couple months. So to make sure you get the absolute most out of it, we’ve got six smart tips to guide you through a summer of better grilling.

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