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Southern Cross Kitchen

(Craig Rogers, of Border Spring Farm, in Virginia.  Credit: Hadas Kuznits)

What’s Cooking on 1060: Fresh Lamb, Oysters 101, and Southern ‘Country’ Food

Hadas Kuznits reports on a new farm stand featuring fresh lamb opening in Reading Terminal Market, a new Conshohocken restaurant, and a way to learn everything you’d want to know about oysters.

01/10/2013

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