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内容由The Maine Trust for Local News and The staff of the Portland Press Herald提供。所有播客内容(包括剧集、图形和播客描述)均由 The Maine Trust for Local News and The staff of the Portland Press Herald 或其播客平台合作伙伴直接上传和提供。如果您认为有人在未经您许可的情况下使用您的受版权保护的作品,您可以按照此处概述的流程进行操作https://zh.player.fm/legal
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Maine Voices Live with Chef Sam Hayward

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Manage episode 403697652 series 1011542
内容由The Maine Trust for Local News and The staff of the Portland Press Herald提供。所有播客内容(包括剧集、图形和播客描述)均由 The Maine Trust for Local News and The staff of the Portland Press Herald 或其播客平台合作伙伴直接上传和提供。如果您认为有人在未经您许可的情况下使用您的受版权保护的作品,您可以按照此处概述的流程进行操作https://zh.player.fm/legal

Portland Press Herald food editor Peggy Grodinsky sat down for a conversation with chef Sam Hayward about his career during a live event on Tuesday, Feb. 27. Award-winning chef Sam Hayward co-founded Fore Street restaurant in Portland in 1996, making fresh produce and farmer relationships his top priority. Hayward previously served on MOFGA’s board of directors for over a decade and has worked closely with Maine farmers, foragers and fisherpeople for over 30 years. As many more restaurateurs and farmers forge relationships, Hayward’s knowledge of both worlds is of great value to chefs, producers and food lovers.

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99集单集

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Manage episode 403697652 series 1011542
内容由The Maine Trust for Local News and The staff of the Portland Press Herald提供。所有播客内容(包括剧集、图形和播客描述)均由 The Maine Trust for Local News and The staff of the Portland Press Herald 或其播客平台合作伙伴直接上传和提供。如果您认为有人在未经您许可的情况下使用您的受版权保护的作品,您可以按照此处概述的流程进行操作https://zh.player.fm/legal

Portland Press Herald food editor Peggy Grodinsky sat down for a conversation with chef Sam Hayward about his career during a live event on Tuesday, Feb. 27. Award-winning chef Sam Hayward co-founded Fore Street restaurant in Portland in 1996, making fresh produce and farmer relationships his top priority. Hayward previously served on MOFGA’s board of directors for over a decade and has worked closely with Maine farmers, foragers and fisherpeople for over 30 years. As many more restaurateurs and farmers forge relationships, Hayward’s knowledge of both worlds is of great value to chefs, producers and food lovers.

  continue reading

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