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Defining what local food is in a country as large and diverse as Canada is going to be challenge for the Canadian Food Inspection Agency, say some P.E.I. chefs.

Giving ‘Local’ a Whole New Meaning. Fast casuals invest in hyperlocal sourcing and serving foods picked the same day. Feb 5 2016 ... that use a combination of air and mist to grow produce for the ...

At Local 360, an airy, loft-like restaurant in Seattle’s Belltown neighborhood, nearly everything on the menu is harvested nearby. The oysters come from Taylor Shellfish, 75 miles north of town.

Defining local, wild-caught, frozen and imported seafood and shrimp as Charleston-area diners are more weary of shrimp ...

Yesterday at the New York City Wine & Food Festival, chefs Dan Barber (Blue Hill), Tom Colicchio, Daniel Humm (Eleven Madison Park), Alex Guarnaschelli (Butter), and Partrick Martins from Heritage ...

IN THE HOT SUMMER months in the Mountain West, from July into late summer, the hard winters pay off. You can almost forget that spring is short, and the growing season is over so quickly. You can ...

The loss of a USDA local food grant has forced menu changes at this rural Tennessee school district, ... mean the district’s nutrition director is swapping fresh fruits for fruit cups, ...