More Info On Where Our Foods Travel.

Susan Ettesvold, CEPC, a baking instructor at the College of Southern Idaho sent me a link to a story about a clever project from a British designer to label produce according to their mileage. I found it interesting and thought it was a great follow up to the “lobster” travels stories Chef Sterner posted late last week. This is more evidence that sometimes (possibly too often) our food is taking too long to get where it needs to be.


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