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“Local,” “sustainable” and “seasonal” are far more than mere buzzwords nowadays, considering how few relevant restaurants would ever dream of serving a stalk of asparagus in mid-winter, or a cut of hormone-injected meat from an unreliable source. And home cooks are similarly keyed in to the provenance of their provisions, padding their personal vocabularies with increasingly involved, beyond-organic terms, like “Food Alliance Certified,” “Fair Trade,” and “GMO-Free.”  So when it comes to the basic question...

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