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Thomas Keller Wire

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t-kell-175.jpgAfter telling the New York Times "I think about quality, not geography," chef Thomas Keller takes to his Finesse magazine to clarify his stance on all things local and sustainable: "Yes, we must all have sensitivity to expending resources in a finite world. Of course the resources required to ship products to a restaurant are a piece of this puzzle. Denying this is foolhardy. But true sustainability has multiple dimensions. For example, one of the precepts of any sustaining business is quality." [NYT, Finesse]

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