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Food

From local to hyperlocal: getting started with a restaurant garden

When it comes to produce, the farmer's market is good — but the backyard is better. Local sourcing was the top culinary trend in 2014, according to chefs polled by the National Restaurant Association. The next step for chefs, especially those who can't always find the ultra-fresh produce they want, is growing it themselves.

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Topics: Trends, Locavores, Local sourcing, Produce-infused cocktails, Featured, Food, Vegetables, Restaurants

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