College of Western Idaho (CWI) Culinary Arts Chef Instructor, Nick Duncan, has been published in the winter 2013 edition of Edible Idaho South, a local magazine that celebrates the food culture of southern Idaho. Duncan’s article, which references his work at CWI, discusses a new concept of pairing wine with spicy foods from non-wine regions. To read the article, see Pages 14-15 of Edible Idaho South [2].