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Restaurants Embrace Snout To Tail Practices The two halves of an Ossabaw Island hog are splayed across the wooden kitchen counter of Arlington, Virginia’s Green Pig Bistro. Chef-owner Scot Harlan looks over the America
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Document Date: 2013-10-24 13:56:27
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Restaurants Embrace Snout To Tail Practices The two halves of an Ossabaw Island hog are splayed across the wooden kitchen counter of Arlington, Virginia’s Green Pig Bistro. Chef-owner Scot Harlan looks over the America