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    Current Issue: Vol 90 No 2 A Boston TV personality intros new sparkler, old Boston chapel becomes cool downtown hit, new products for Winter and beyond, NY's Harlem rising star chef recipe, and more...

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    Secrets of Success April 2016: Max and Leo Candidus Twin brothers, Max and Leo Candidus, with a passion for fitness and also for pizza, opened Max & Leo's Artisan Pizza in Boston's Fenway this year. With no formal culinary training, they became the owners of an earlier Max & Leo's in Newton, MA, baking pizzas in a 900 degree coal-fired oven with crispy thin crusts and piping hot toppings.
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    Guest Column: The Business Case for Waste Reduction When most of us think about food waste, we tend to remember our childhoods when parents would tell us we should finish and be grateful for the food on our plates, because there are children in the world who don't have enough. It may surprise many to learn that wasting food is about hunger but also about much more.
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