FERN Talks and Eats 11/03/2014

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  • FERN Talks and Eats 11/03/2014

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    FERN Talks and Eats 11/03/2014

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  • Dan Barber, chef and author of “The Third Plate,” and Sam Fromartz, FERN’s editor-in-chief, closed the evening with a discussion about grains and the importance of bringing them back to the farm and table.

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    Dan Barber, chef and author of “The Third Plate,” and Sam Fromartz, FERN’s editor-in-chief, closed the evening with a discussion about grains and the importance of bringing them back to the farm and table.

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  • FERN Talks and Eats 11/03/2014

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    FERN Talks and Eats 11/03/2014

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  • FERN Talks and Eats 11/03/2014

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    FERN Talks and Eats 11/03/2014

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  • FERN Talks and Eats 11/03/2014

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    FERN Talks and Eats 11/03/2014

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  • FERN’s editor-in-chief Sam Fromartz.

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    FERN’s editor-in-chief Sam Fromartz.

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  • FERN Talks and Eats 11/03/2014

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  • Michelle Nijhuis reads her report on paddlefish while performers use shadow puppets to bring her story to life.

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    Michelle Nijhuis reads her report on paddlefish while performers use shadow puppets to bring her story to life.

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  • Dan Barber, chef and author of “The Third Plate,” and Sam Fromartz, FERN’s editor-in-chief, closed the evening with a discussion about grains and the importance of bringing them back to the farm and table.

    $2.99

    Dan Barber, chef and author of “The Third Plate,” and Sam Fromartz, FERN’s editor-in-chief, closed the evening with a discussion about grains and the importance of bringing them back to the farm and table.

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  • Brooklynites packed the Green Building in Gowanus for the first-ever FERN Talks and Eats evening of dinner, drinks and a show.

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    Brooklynites packed the Green Building in Gowanus for the first-ever FERN Talks and Eats evening of dinner, drinks and a show.

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  • Dan Barber, chef and author of “The Third Plate,” and Sam Fromartz, FERN’s editor-in-chief, closed the evening with a discussion about grains and the importance of bringing them back to the farm and table.

    $2.99

    Dan Barber, chef and author of “The Third Plate,” and Sam Fromartz, FERN’s editor-in-chief, closed the evening with a discussion about grains and the importance of bringing them back to the farm and table.

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  • Dan Barber, chef and author of “The Third Plate,” and Sam Fromartz, FERN’s editor-in-chief, closed the evening with a discussion about grains and the importance of bringing them back to the farm and table.

    $2.99

    Dan Barber, chef and author of “The Third Plate,” and Sam Fromartz, FERN’s editor-in-chief, closed the evening with a discussion about grains and the importance of bringing them back to the farm and table.

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Showing 1–12 of 103 results