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How was that Blue Paddle Sapper?
Brunswick, I'm in the food biz and I have a lot of respect for the farm to table guys. I have 3 food vendors (everything, produce, beef). Dealing with 3 is enough not because they don't do a good job, it's just the hectic nature of the biz. I was told a local farm-to-table restaurant has 40+ venders. You gotta have a pork guy, lettuce guy, Apple guy, beef guy, etc... I don't see any human way possible I could deal with that many vendors & the orders/invoices that would accumulate. I would go crazy.
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