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Fresh


By Daily Trojan Staff
September 13, 2011 in News

Emily Tat | Daily Trojan

University Club Executive Chef Blake Clevenger’s team prepared a four-dish organic meal, including Ojai pixie tangerine (front) and Tapia Farms white corn cake with McGrath Farms micro-greens with smoked chicken as a part of a Market Dinner to promote organic cooking.

Tags: tapai farms, university club
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