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NONESUCH
Meet the Sherpa: Chef Colin Stringer
Stringer's nonesuch was named best new restaurant in the U.S. by Bon Appetit magazine in 2018. [Photo by Dave Cathey, The Oklahoman]
The pickle plate... golden beets, jujubes, green strawberries, blueberries, a powder-dusted carrot, and a quail egg, alongside juniper utensils.
The chefs of nonesuch primarily gather their food from local farms and the community wilderness. They have spent many years learning what is edible.
ACTIVITIES
Nonesuch is No. 1
Colin Loves His Work
Career Exploration
America's Best New Restaurant
Career Exploration
Colin Loves His Work
Career Exploration
Which ones are of most interest to you?
Colin Loves His Work
Colin Loves His Work
Colin Loves His Work
Finding a Career You Love
Let's Get Cooking
We Want Your Feedback
We Want Your Feedback
15 Different Methods for You to Try at Home
We Want Your Feedback
We Want Your Feedback
We Want Your Feedback
What did you learn?
Opportunities to Learn More
New York Times Cooking
Is there a Farmers' Market Near You?
Is there a Farmers' Market Near You?
Meet the Ultimate Kitchen Companion
Is there a Farmers' Market Near You?
Is there a Farmers' Market Near You?
Is there a Farmers' Market Near You?
College Scorecard
Mastering the Elements of Good Cooking
Mastering the Elements of Good Cooking
This is the U.S. Department of Education's tool to compare colleges and alternative paths toward careers.
Mastering the Elements of Good Cooking
Mastering the Elements of Good Cooking
Mastering the Elements of Good Cooking
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