From (Tiki) Farm To Table: The Food Evolution Of Suis Generis
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As many New Orleans restaurants move towards a farm-to-table model, some establishments are cutting out the middleman and going back to the land. One example is Suis Generis in the Bywater. NolaVie’s Kelley Crawford stopped by the restaurant to learn more. Visit ViaNolaVie for a related article written by Kelley Crawford.
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