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From dinosaurs at the Smithsonian to a walk around a pond, here are some of our favorites from 2011
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A member of the Algonquin Roundtable would have loved going to Vegas
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Nothing fancy, just warm and tasty and filled with tradition
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The first section of Smithsonian's 2011 Best Children's Books begins with selections for the youngest readers in your family
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Our goal is simple: to offer up an unfolding guide to irresistible reads—books that will keep kids up at night, reading by flashlight under the covers
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How much has technology really changed since the first ovens, wood-fired hearths?
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Why we need to save orphan films as well as blockbusters
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Baker Eli Rogosa talks about how supermarket flour differs from flour made from heritage grains such as einkorn
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Flannery O'Connor, chronicler of the American South, knows what real lady when she sees one
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Notorious for a career-ending scandal, the comedian deserves to be remembered for his work in movies
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There has probably never been a better time to take up home brewing; supplies and information are readily available at bricks-and-mortar stores and online
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The new movie by Emilio Estevez and featuring his dad, Martin Sheen, is a stunning depiction of famed religious pilgrimage
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The subtleties of preparation, the exact timing of when to add water and for how long it should lie before being served are the subject of fierce debate
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"The veggie bacon definitely smells the worst. And the corn dogs taste the worst."
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Veterans have generally been treated with dignity and respect in Hollywood films, but there are always the exceptions
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"It's like a painting about the most perfect meal that ever was—but you can't tell what most of it was," says a Phillips Collection curator
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Watch films ranging from Chinese cartoons to deadly sharks on these free resources for online movies and shorts
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The open-air market began in the early 1200s, when what we now call “farmers’ markets” were merely “markets” and “eating local” was merely “eating”
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Michael Heizer waited decades to find the perfect rock for his Levitated Mass, and now he awaits its slow journey from the quarry to an L.A. art museum
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Like the McRib, scrapple is a distinctively American pork product and a regional favorite
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