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Thomas Keller's Definition of Local

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thomas-keller-locavore-150.jpgThe lobsters at Thomas Keller's restaurants come from Maine, because, as he puts it, they are "extraordinary lobsters." Sure, he's worried about the emissions involved in shipping that far, but says there has to be a balance: "When I started thinking about local, local wasn't about geographical proximity. Local was about the quality of the product." [CNN]

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