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Carol Shina never planned to open a restaurant. She grew up in New York, where on Sundays, she reveled in the aromas of fresh garlic, basil, mushrooms and Italian sausage, along with the sounds of sizzling pans in her Italian grandmother’s kitchen. Shina and her husband started a nuclear imaging company in their garage; they now have about 40 employees and accounts in several states.

The last episode of “A Chef’s Life” has been recorded. I’ve been a loyal follower since the PBS series began. DVDs are available, however, for any shows you might have missed. They make great gifts, too. A new program, with hourlong segments nationally scheduled in prime time, is in the works.

Local foodie and WSM writer Carroll Leggett says that when it comes to salad, the more complex the better. That’s why he loves the Cook’s Sala…

Reposting this for those are interested. If you have only tried commercial ranch dressing, you need to try this. It changed my mind about ranch.