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Maura Judkis

Reporter, The Washington Post

Washington, D.C.

Maura Judkis

Maura Judkis is a reporter for the Washington Post, covering culture, food and the arts. Her work has been honored by the Association of Food Journalists and the Virginia Press Association. Maura has appeared on local and international TV and radio, including MSNBC, CNN, PBS, and Al Jazeera. She is a 2007 graduate of the George Washington University, and a 2011 arts journalism fellow with the National Endowment for the Arts and the University of Southern California.

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On Guadeloupe, beautiful beaches — with a backstory

Beautiful beaches are like the famous Tolstoy quote about happy families: They’re all alike. A far harder thing to find on a tropical island is a beach that makes you think. When we came to Guadeloupe, we thought we wanted the opposite of that: a place where we would think about nothing at all. We planned to sunbathe and relax, and if we were looking for anything more, it was for the best off-the-beaten-path, not-in-the-guidebooks spot that could feel like ours and ours alone.
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South Korea paid big money to commission its Michelin Guide. Does that mean U.S. cities could do the same?

People in Washington may balk at the pamphlet-thin weight of our recently released Michelin Guide, which includes only 108 restaurants. But in Seoul, some unhappy customers are saying they haven’t gotten their money’s worth — and that’s not just people who have bought the book. Korean media are reporting that one politician has been speaking out against Seoul’s 2016 edition of the little red book, which has been described as being full of errors.
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An ocean-obsessed Spanish chef brings plankton to the plate — and makes it glow

Thanks to one Spanish chef, the very bottom of the food chain — plankton, the tiny organisms that provide sustenance for fish and whales — is moving up in the culinary world. Spanish chef Ángel León, of the two-Michelin-star restaurant Aponiente, near Cadiz, has turned whale food into human food.
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No three-star restaurants in Washington’s first Michelin guide. But these earned two.

The Post's food critic Tom Sietsema is excited to see places like Pineapple and Pearls and Sushi Taro on the list of Michelin star restaurants in D.C., but he also notes a few deserving eateries were left out. D.C. restaurants may be good enough to catch the eye of the Michelin Guide, but its inspectors didn’t find any quite good enough to merit its top rating of three stars.
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Forget steel: Pittsburgh now wants to be known as a pickle town

The festival is called Picklesburgh, and it’s the kind of thing that could only happen here in Pittsburgh, a city with landmarks named after a manufacturer of sweet relish and kosher dills and, more famously, ketchup. But “Ketchupsburgh” doesn’t have quite as nice a ring to it. So for two days last week, the hometown of Heinz celebrated all things brined and fermented, with tents hawking pickled egg rolls and pickled funnel cake and pickles on a stick.
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This S.C. roadside attraction is garish, tacky and un-PC — but I stopped anyway

You can see Pedro coming from 103 miles away. “You ain’t seen nothin’ yet!”. says the first of his billboards as you head south on Interstate 95. At 81 miles, he says he’ll be offering “Free air, water & advice.”. From 65 miles, “A little razzle — a lot of dazzle!”. Then, “You never sausage a place!
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D.C.’s food scene gets a prestigious boost: Michelin inspection (and stars)

The Washington food scene’s decade of dramatic transformation has brought us artisanal toast, $22 cocktails and numerous accolades. Now, the city’s foodscape will be recognized by one of the world’s highest arbiters of culinary taste: the Michelin Guide. Michelin announced Tuesday that it has already deployed its famously anonymous inspectors throughout Washington restaurants — news sure to strike fear in the hearts of chefs and servers — in anticipation of the city’s first Michelin Guide, which will go on sale Oct. 13.
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One of Paris’s magical secrets: A hidden funhouse and century-old carousel you can ride

You would hardly guess that the most magical place in Paris is a row of beige stone buildings on the far edge of the 12th arrondissement — practically in the suburbs. You’ll know you’re in the right place when you see the busty, armless mermaid, or the top-hatted man with a horse’s body, beckoning you through an iron gate.
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The little Burgh that’s catching food critics by surprise

Pittsburgh, the city that birthed America’s most famous condiment — Heinz ketchup — is perhaps best known culinarily for enhancing dishes with french fries. Fries on sandwiches. Fries on salads. And until recently, the city’s food scene had a similarly unsophisticated reputation. Those guilty pleasures are still abundant on Pittsburgh menus, but in recent years, they’ve been surpassed by such refined fare as squid-ink gnudi, duck-confit tacos, and aviation cocktails made with local gin.
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Haggling in the souks of Marrakesh: It’s really no big deal

A young couple learn the ins and outs of negotiating a good price in Morocco’s famous bazaars.
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About

Maura Judkis

Maura Judkis is a reporter for the Washington Post, covering culture, food and the arts. Her work has been honored by the Association of Food Journalists and the Virginia Press Association. Maura has appeared on local and international TV and radio, including MSNBC, CNN, PBS, and Al Jazeera. She is a 2007 graduate of the George Washington University, and a 2011 arts journalism fellow with the National Endowment for the Arts and the University of Southern California. She has also written for U.S. News & World Report, TBD.com, ARTnews, the Washington City Paper, and the Onion A.V. Club.