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When I was a child, my family used to have a tradition of baking apple pies together every fall. We would gather the ripest apples from our backyard and spend hours peeling, slicing, and mixing the ingredients... Read more
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This (locally sourced) Keegan-Filion farm chicken liver paté, slow-cooked with cream and pork fatback, is a signature dish at FIG, chef Mike Lata's farm-to-table restaurant. I loved the super-smooth texture and the pickles that accompanied it!
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