March 27, 2011
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Deborah Krasner, author of “Good Meat, The Complete Guide to Sourcing and Cooking Sustainable Meat,” and Mark Elliot, chef and owner of Elliott’s on Linden, demonstrate how to use all the parts of a locally raised pastured lamb.
Stories this photo appears in:
Food With a Face Eating From the Local Foodshed
Only a generation ago, long before the term locavore became popular, nearly all the meat, fruit and vegetables that families ate came from within 50 miles of their homes.
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