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Pork roast with spicy orange cranberry glaze tastes as good as it looks. Submitted Photo

Finding local supplier puts pork back on the menu

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There was a time not too long ago when people knew exactly where their food originated.

I remember as a kid getting farm eggs from my dad's relatives, Fred and Irene Teal, who lived near Euclid, Minn. I also recall that once or twice, Dad bought some live chickens from a farmer he knew.

And back then, it also wasn't unusual to buy a half-side of beef or pork from the local meat market that was raised in the immediate area by someone the butcher knew.

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