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Farm-to-table pioneer helps Saint Joseph's College grow Maine's food economy

Farm by farm, chef Mary Paine creates her menu. It’s the favorite part of her job creating the summerlong series of Farm-to-Table dinners at Saint Joseph’s College’s historic Stone Barn that can accommodate up to 250 guests in its dining hall and courtyard.
“I get provisions from the whole state,” she said. “I get to pick what’s in season and I do that every week. I feel very lucky to be at the Stone Barn. ...

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