Enthusiasm for local foods is spreading from farmers’ markets and produce departments to the menus of leading restaurants
As food trends go, produce departments are often among the last in line to receive a boost from the latest new craze. Usually, independent chefs take risks and try new things, and the dishes and cuisines that turn into hits usually simmer for a while in the restaurant industry before becoming hot items in food retail. Locally grown produce, however, seems to have reversed that convention. Leading supermarkets for years have been cultivating relationships with local farmers, highlighting ...
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