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The last time you saw Lynne Curry in our region, she might have been cooking with Jerry Traunfeld at The Herbfarm or serving as assistant food editor at Seattle Magazine. Earlier, you might have found her as kitchen manager at the now-renowned Willows Inn on Lummi Island, harvesting Italian plums from the owner's trees and plucking borage for the salads while pursuing a graduate degree in education.

Tomorrow (Thursday), she's stopping by on a book tour for Pure Beef: An Essential Guide to Artisan Meat With Recipes For Every Cut, which brings her disparate culinary, writing, and teaching skills together in one meaty package.

To read the full story, go to The Seattle Times.

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