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Nick Korbee, Egg Shop, New York City I’ve learned to brine, season or marinate lean meats well in advance, and it’s a dirty old French trick, but finishing with butter goes a long way. In terms of lessons that the kitchen has taught me about my nonculinary life, there have been a few standouts: You’ll be judged on what you promise and fail to deliver; caring for your mental health and physical well-being isn’t a sign of weakness; the

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This story is from Kinfolk Issue Sixteen

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