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Farmers' Markets Inspire Chefs or Culinary Students
by Jane Greer CulinaryEd Columnist December 10, 2008 If you're a fresh-food lover who believes in supporting local producers--and what modern culinary student or chef doesn't?--discover the bounty of farmers' markets. You won't have to drive far--in 2004, there were about 3,700 active U.S. farmers markets, more than twice the number 10 years earlier. Farmers' markets are held regularly in public places, usually outdoors, from small towns to teeming metropolises. Regional and local producers sell their fruits and vegetables, often along with fresh meat, fish, and seafood, from booths or tables or the tailgates of their pickup trucks. Here's a taste of what you'll find at markets across the country: Sample Regional Farmers’ Markets
Many culinary schools partner with farmers' markets to advance the cause of great food. The schools teach culinary students to value high-quality meat and produce, and the markets invite the culinary schools to demonstrate recipes and techniques. Mutant strawberry shortcake, anyone? Sources DeseretNews.com Des Moines Farmers Market Oakland Tribune SouthernLiving.com About the Author Jane Greer is a freelance writer and editor and is also brave enough to teach English grammar at a community college. |
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