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By PATRICK O’GRADY

PIERMONT — Whether it was older adults at Osher Lifelong Learning Institute at Dartmouth, students at the University of Connecticut or elementary school children, Joe Medlicott was much admired for his capacity to listen, connect and engage, not just...

By Nicola Smith

Imagine a crumbly pie crust that tastes a little salty and a little sweet, and has the soft, flaking quality of a phyllo. Is it made from flour, vegetable shortening and butter? Flour and lard? The texture and flavor is subtly different from the usual...