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Lamb meat in Chef Dan Barber kitchen at the Stone Barns Center for Food & Agriculture in Pocantico Hills, New York. The restaurant produces and grows much of the fresh food it serves. (Chef Dan Barber is mentioned in the book What I Eat: Around the World in 80 Diets.)

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Lamb meat in Chef Dan Barber kitchen at the Stone Barns Center for Food & Agriculture in Pocantico Hills, New York. The restaurant produces and grows much of the fresh food it serves.  (Chef Dan Barber is mentioned in the book What I Eat: Around the World in 80 Diets.)