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Culinary Instructor Shares Healthy Enthusiasm for Local Produce

Chef Michael J. Ditchfield Public, employees attend 'locavore' forum Members of a Madigan Library audience learned how to reduce their ecological footprint by supporting local growers’ markets, as Chef Michael J. Ditchfield, instructor of hospitality management/culinary arts, presented “Herbivore, Omnivore, Locavore!” a free public forum from 4-5 p.m. Thursday in the library’s second-floor reading loft. Ditchfield, a longtime supporter of local suppliers, discussed the health benefits and environmental consciousness of being a “locavore” (someone who buys food from farmers close to home). Photos by Cindy Davis Meixel, photo editor

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