25 Feb '12, 3am

local,

KURN: St. Andrews is not only a farm-to-table restaurant; it’s also a classroom at the Culinary Institute of America. Here students serve as the wait staff, pastry and sous chefs. This working classroom gets produce from 30 farmers in the surrounding Hudson Valley; and there’s a lot of it—20,000 pounds of Granny Smith apples, 98,000 pounds of yellow onions, and 780,000 eggs. Chef LiPuma says eating seasonal food maybe a fad at the moment, but it’s also satisfying.

Full article: http://www.loe.org/shows/segments.html?programID=12-P13-0...

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