Arthur Schwartz  was the restaurant critic and executive food editor of the New York Daily News for 18 years. Perhaps what he’s best known for is as a chameleon—he’s successfully worked in radio, print media, cookbook publishing, TV, and teaching. Today Arthur talks about:  A long list of topics, including Sauerkraut Soup report…..it was thrilling!  Moroccan harira soup,  beans for soup, and a dish over rice….

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