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In this July 13, 2017 photo, chef Eduardo Garcia, founder of Maximo Bistrot and former migrant worker in the US, cuts mushrooms at his restaurant in Mexico City. People sometimes think (farm-to-table) is a trend,” said Garcia. “It’s not a trend. It’s something that we humans have always done and we need to keep doing it, we need to return to it.”(AP Photo/Marco Ugarte)

In this July 13, 2017 photo, chef Eduardo Garcia, founder of Maximo Bistrot and former migrant worker in the US, cuts mushrooms at his restaurant in Mexico City. People sometimes think (farm-to-table) is a trend,” said Garcia. “It’s not a trend. It’s something that we humans have always done and we need to keep doing it, we need to return to it.”(AP Photo/Marco Ugarte)

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