LOCAL FOODS: growing + producing on the bayou

More and more people are demanding fresh, local and homegrown goods from the communities they live in, and Louisiana is responding. Farmers markets are on the rise, community gardens are sprouting up and businesses are staying true to their southern roots and all of the natural ingredients it has to offer.

“It’s always best to eat food from where you live,” says Randy Cheramie, executive director of the John Folse Culinary Institute. “There’s no two ways about it — it’s cheaper and it’s just all around better for you.”

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