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  • Garden & Gun

    Dirty South

    Jul 13, 2020 1 minute
    By Wayne Curtis

    Ashleigh Shanti, the chef de cuisine at Benne on Eagle in Asheville, needed to make some room in the restaurant’s walk-in refrigerator. So she handed a quart of potlikker—the liquid left over after her team stewed down collard greens—to bar

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