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Farm to Table in Maine
November 18, 2013  
Farm to Table

Chefs and policy experts talk about how the old concept of bringing fresh, local food directly to diners is now new again... and what makes Maine a farm-to-table hot spot. From tomatoes to tuna - buy it local and eat it fresh.

Listen to the audio

(51:00)

Host Jennifer Rooks was joined by

Sam Hayward, Chef-partner of Fore Street Restaurant in Portland

Kathy Gunst, Author and Chef - author of Notes from a Maine Kitchen and 13 other cookbooks.

Amanda Beal, Sustainable Food Systems Research and Policy Consultant Research Coordinator for the Maine Food Strategy

 

 

Maine Calling

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