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Taking a cue from the locavore movement that favors food raised close to home, a growing number of restaurant operators are promoting local and regional wine, beers and spirits to their advantage. Among the benefits of drinking local, according to proponents, are the quality and character of small-scale, artisan-made beverages, the positive message they send to customers and their potential to create local jobs. One such proponent is Randy Zweiban, chef-owner of Province, an ...
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