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It's all about enjoying the powerful NOW. I really love what I do.

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Lots of the cooking classes open to non-professionals are too low-level for experienced foodies, or don't offer enough hands-on training.

Cooking Classes, Experienced, Foodies, Hands, Training
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Obsolescence is the key to innovation.

Chef, Innovation, Key, Keys, Obsolescence

According to the supermarkets, there is no such thing as out of season. Berries in the middle of February? Why not? Seafood flown in from Japan? Sure. While it all adds up to appetizing and varied meals throughout the year, regardless of the weather, it comes with a price tag - both ethical and financial.

Berries, February, Japan, Price Tag, Regardless, Years

Food trucks give creative entrepreneurs the ability to cook with freedom and make what they love, meaning that they can create highly specialized meals without having the high overhead costs of running a restaurant.

Entrepreneur, Entrepreneurs, Giving, Make, Running, Trucks

A food's value is based on how good it tastes.

Based, Good, Taste, Tastes, Value, Values

The cherry blossom tree is truly a sight to behold, especially when it is in full riotous bloom. There are several varieties of the cherry blossom tree, and while most of them produce flowering branches full of small pinkish-hued flowers, some of them produce actual cherries.

Branches, Flower, Flowering, Sight, Tree
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