When it comes to the 
better-for-you food movement, chef Cary Neff was ahead of his time. Nearly 20 years ago, he was asked to write an article about where he thought spa cuisine would be in 2005.
 “I predicted people would want to know what was in their food and where it came from,” said Neff, and that’s exactly what happened. 
 The article was titled “Conscious Cuisine,” also the name of a cookbook he wrote that embodied his philosophy of using fresh, ...

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