Farm to Fork 8.23.12
Chefs like Kodi Semon of [UTEC] have a growing conviction: By choosing to showcase locally, sustainably and organically grown food, they have the power to change the way we eat — maybe even change the world, by doing things like reducing greenhouse gas emissions as well as pesticide and fertilizer use and improving consumers’ health.
Watch the video here: http://www.youtube.com/watch?v=9y2j7xSemLg&feature=player_embedded
"As funders vested in the welfare of Lowell, we are keenly interested in the future of the city's youth ..."
