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ChefFood for Thought

From Farm to Fork

By Marcus Samuelsson | November 4, 2013

Marcus at last year's Farm to Fork event.
Marcus at last year's Farm to Fork event.

Marcus at last year’s Farm to Fork event.

Every year, New York’s Chapter of the Swedish American Chamber hosts a fantastic conference titled “Green Summit, From Farm to Fork – The Future of the Industry” which examines several issues in the world of food and technology. I frequently participate and was able to have a panel discussion with Chef Stefano Catenacci from Sweden about the growing trend of sustainability in the restaurant industry.

Here are some astounding facts we discovered during our conversation:

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Whether it’s finding the best goat tacos in LA, spotting a well-worn vintage bag in Sweden, or interviewing the “crab man” selling seafood on a corner in Harlem, we tell stories seen from Chef Marcus Samuelsson‘s point of view. MarcusSamuelsson.com strives to create conversations about food, nutrition, culture, art, and design. We want to find Read More

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