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The Green Kitchen
Restaurants the world over up the ante on social responsibility
By Anne Bramley
Global warming is heating up more than the earth’s surface as 21st-century food lovers show that environmental concerns are a hot trend in the culinary world. Savvy diners are hungry for organic, sustainable, and low-impact food, and sophisticated chefs are cooking up dishes that are in tune with the seasons and serving them in venues crafted with an eco-conscious approach. Read More |
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Ranch to Table
A Steak Story
by Bruce Baxter Goode
From 2002 to 2006, total U.S. beef consumption hovered around 28 billion pounds per year, give or take a few hundred million. Over the same period, the retail value of the US beef and cattle market grew from $60 to $71 billion1. One reason? Careful stewardship of the animals... Read More |
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