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Going Whole Hog

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2012_whole_animals_1234.jpgThe owners of Bushwick's Northeast Kingdom are going to start using whole animals at the restaurant, every day. They think that this will increase their profit margin by up to 20 percent, but restaurateur Paris Smeraldo also notes: "This is what good food’s about—greater connection to understanding where our food comes from and having relationships with farmers." [Bloomberg]

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