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Q: I’ve heard that up to one in 10 bottles of wine are “corked”—that is, tainted by an undesirable chemical reaction between wine and cork. True?
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Ask 2 Experts
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Q: Eating “local” sounds great in theory but do you think it’s actually practical?

Ryan says...
I’m all for a local diet, and it’s definitely doable in many parts of the country if you’re an unapologetic carnivore—Yorkshire Duroc pork from Norfolk County, Ont., Wagyu beef from southern Alberta, Brome Lake ducks from Québec’s Eastern Townships—but a lot of fruits and veggies (especially in winter) are imported, and I, like many others will not be giving up Hawaiian pineapple or Spanish clementines any time soon (not to mention French wine or Belgian beer!).

Ryan Jennings' latest book is called Entertaining with Booze (Whitecap Books). For recipes, cocktails and tips, visit cookingwithbooze.com. Send Ryan your foodie questions here.