Christine Couvelier says 2015 has been an amazing year for vegetables and the root-to-leaf movement will continue in 2016 with more creative preparations, from grilling and smoking to roasting and charring. "We thought seeing whole roasted cauliflowers was a wow on some menus, but that's just ...

Read whole article via www.calgarysun.com

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12/21/2018
Happy Holidays From Symrise!

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