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    <title>The Lamb &amp; Quill</title>
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    <description>Being a Periodical Account of Old Books, Good Food, &amp; Strong Drink. Conducted by Sir Lushington, with contributions from Professor Quarto &amp; The Trencherman.</description>
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    <copyright>© 2026 The Lamb &amp; Quill. All observations and opinions are those of the contributors alone.</copyright>
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      <title>On the Matter of Boswell's Johnson, &amp; Whether a Man May Be Known by His Table-Talk</title>
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      <pubDate>Fri, 28 Mar 2026 12:00:00 +0000</pubDate>
      <dc:creator>Professor Quarto</dc:creator>
      <category>From the Library</category>
      <description>It is a truth insufficiently acknowledged that the greatest biography in the English language is, at bottom, a record of dinner conversation. Boswell's Life of Samuel Johnson derives its immortality not from the bare facts of Johnson's career — which were, by any conventional measure, rather more turbulent than triumphant — but from the astonishing vitality of the man's talk.</description>
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      <title>In Defence of the Turnip, That Most Unjustly Maligned of Roots</title>
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      <pubDate>Wed, 26 Mar 2026 12:00:00 +0000</pubDate>
      <dc:creator>The Trencherman</dc:creator>
      <category>From the Kitchen</category>
      <description>Let me tell you something about turnips. The turnip has been getting a raw deal for the better part of three centuries, and I for one have had enough of it. Every other root vegetable has had its moment of fashionable rehabilitation — the parsnip is now darling of the gastropub set, the beetroot has been elevated to salad royalty, and the sweet potato appears to have been granted a permanent seat at every table in America.</description>
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      <title>Whisky of the Week: Highland Park 18, or, A Meditation on Orkney &amp; Antiquity</title>
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      <pubDate>Tue, 25 Mar 2026 12:00:00 +0000</pubDate>
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      <category>From the Cellar</category>
      <description>One of the great consolations of advancing years — and there are fewer than the poets would have us believe — is the deepening of one's acquaintance with whisky. A young man drinks for effect; a man of experience drinks for conversation, by which I mean the conversation between the spirit and the palate, that quiet dialogue which unfolds over the course of an evening and which no amount of wine-column jargon can adequately describe.</description>
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      <title>Dinner at Vetri Cucina, Philadelphia: A Convivial Inquiry into Pasta, Propriety, &amp; the Correct Wine</title>
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      <pubDate>Sat, 22 Mar 2026 12:00:00 +0000</pubDate>
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      <category>At Table</category>
      <description>The scene: a corner table at Vetri Cucina, Spruce Street, Philadelphia. The bread has arrived. The Trencherman is already eating it. Being a dialogue between Sir Lushington, Professor Quarto, and The Trencherman on the subject of spinach gnocchi, salt-crusted branzino, and the correct Nebbiolo.</description>
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      <title>On Wine in Homer, &amp; What Odysseus Understood About Drinking</title>
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      <pubDate>Thu, 20 Mar 2026 12:00:00 +0000</pubDate>
      <dc:creator>Sir Lushington</dc:creator>
      <category>The Commonplace Book</category>
      <description>In my recent return to the Odyssey — prompted by Professor Quarto, who has been on a Hellenic tear and will not rest until everyone within earshot has read their Homer — I was struck again by how central wine is to the machinery of that great poem. Not as background detail, but as a tool of civilization itself.</description>
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