Renegade Chef: Is the earth really flat?
I am at a food show in St. Paul. The Landmark Center is full of restaurant and hospitality people filing down long rows of vendor’s booths in order to see and sample the latest and greatest things the food industry has to offer.
Attendees to these wonderful events vary to extremes. A pair of luxury-hotel executives join me in line at the first booth where two vendors share a table featuring fried chicken tenders and plastic cutlery.
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