Wednesday 16 January 2019
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inquirer - 8 month ago

Fine dining goes organic

There was a time, not long ago, when Hindy Weber Tantoco and Melanie Teng-Go would bring the harvest from their Holy Carabao Holistic Farms to different restaurants, and they d be turned away because their all-organic produce were, in their prospective customers assessment, either too small or looks weird. The restaurants required produce that looked consistent and of the same size, typical of mass-produced fruits and vegetables, Tantoco recalled. In short, pretty. And instantly available, and

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