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On farmed salmon

...about 10 percent yearly. Consumers like the relatively low price and year-round availability of farmed salmon. Restaurant chefs like the steady supply and uniform size. What's not to like? Large corporations have become involved on an industrial...

http://www.peninsulaclarion.com/stories/041511/out_815352622.shtml
Outdoors
Around the Peninsula

...vintners from Kenai, Soldotna, Homer, Talkeetna and Anchorage. Arrive early to sample savory appetizers from local restaurant chefs competing in the annual Chef-Off. Enjoy the rest of the evening's desserts, music, and auction. Proceeds...

http://www.peninsulaclarion.com/stories/111510/peo_736556203.shtml
People
Harvest to Heat: Cooking with America's Best Chefs, Farmers and Artisans

...Darryl Estrine and Kelly Kochendorfer, includes 100 imaginative recipes by more than 55 of America's foremost restaurant chefs. Along with the inspiring photographs of ©2010 Ellen Silverman, the book also contains compelling stories of the...

http://peninsulaclarion.com/arts-entertainment/food/2011-06-22/harvest-heat-cook
Food
Big Easy, made easy: Merge Creole creativity with fresh seafood

...Restaurant & Courtyard has also seen its share of famous visitors, perhaps none more so than Pope John II, who dined on restaurant chef-owner Gunter Preuss' "Crawfish Broussard," in September of 1987. Besides Preuss' crawfish recipe, Benoit's...

http://peninsulaclarion.com/arts-entertainment/food/2012-04-11/big-easy-made-eas
Food
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