20181027 Barsha 6yr-57

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The Gardening Chef

It’s funny how fads come and go in restaurants. Once upon a time, the measure of a restaurant’s success was its ability to
procure the most foreign and out-of-season exotica possible. In the era of the carbon footprint, however, quite the opposite is true. Featuring only local and seasonal produce is now the real standard for a chef; if you aren’t photographed personally
prowling your neighborhood farmers market in kitchen whites, you might want to consider a new PR firm.

Mix ‘n’ Match Magic

How to put it all together with a stylish impact

Travel

A photographer’s personal travel diary from Cuba

A Southbay photographer travels to Cuba for the first time—her mother and young daughter in tow—and discovers both heritage and healing.

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