Keeping it local on an island

Thursday, January 24, 2008

Just a quick hit—there was a terrific piece in the New York Times “Dining In” section this week about a network of fishermen, farmers, kitchen gardeners, and cooks who barter and give food and expertise to each other to save money (and other resources) on Martha’s Vineyard. Read, “On Martha’s Vineyard, Using Scallops As Currency.” And, there are recipes!

Posted by Allison on 01/24 at 12:28 AM


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    Support a local farmer, crave the freshest produce, worry about what's in or on your food - whatever your reason for eating locally grown and produced food in the Philadelphia area, Farm to Philly is probably writing about it. We're focused on where to find it, how to grow it, and what to do with it!


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