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| The eggs have been gathered. Keegan-Filion Farm. |
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| Chef Black with Chef Lee |
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| Chef Frank Lee of Slightly North of Broad shared his long experience in cooking local. |
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| The class visited Cypress to see Chef Craig Deihl's charcuterie. |
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| Chef Kevin Johnson brought his farm-to-table cuisine from The Grocery to share with the class. |
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| Megan Westmeyer, Sustainable Seafood Coordinator at The South Carolina Aquarium, taught about seafood. |
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