There is a new trend in the restaurant world…Farm to Table.  Other communities around the world in Asia, Africa, South America, Europe, all embrace the local produce and create unique eating experiences through what’s on hand.  These cultures go to local markets, pick up their produce, and return to the kitchen to cook. No longer do people want mass-produced foods and heavily hormone enriched proteins, but instead they turn towards organic, grass fed, local, and farm raised ingredients. Presently, Farmers’ Markets…

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