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Here’s an interesting article from the New York Times about how local-focused restaurants are dealing with the trials and tribulations of trying to utilize local foods on their menus.

Rules and Reality Test Chefs Who Think Locally
Jan Ellen Spiegel, New York Times
Published May 7, 2011

It sometimes seems that the Connecticut Department of Public Health, which oversees food protection and designates approved and unapproved food sources for restaurants, would rather see her cooking processed food than local farm stuff.

Click here to keep reading…

 

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