Movement toward more sustainable food systems is growing

By Emily Shartin

Globe Staff / July 26, 2006

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GREENFIELD -- Lierre Keith snips lettuce from a bed in her garden and talks about her plans for an afternoon picnic with friends. She'll make a crustless quiche using pasture-fed turkey from nearby Diemand Farm in Wendell and eggs from some of her own 40 hens. Freshly harvested salad greens will accompany the pie, with the last of the strawberries ... (Full article: 1037 words)