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(Editor’s note: This article originally appeared in the September/October 2017 issue of Roast Magazine. Links have been added for context.) In a dusty frame high on the wall of a historic roastery…

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Spuds, yams, tubers – baked, boiled, fried, mashed… There’s almost no limit to the versatility of the root vegetable we often associate with Idaho or Ireland. It might surprise you…

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