Guest guest Posted May 1, 2005 Report Share Posted May 1, 2005 http://www.post-gazette.com/pg/05120/496901.stm At $10 for eight ounces, it had better contain stock made from scratch and only the freshest ingredients, but given that " [Yeganeh] and his chefs have been working with experts at Rutgers University to adapt the recipes to preserve taste and freshness when making huge quantities of soup and shipping it across the continent, " I highly doubt that. TLJ Quote Link to comment Share on other sites More sharing options...
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