This week’s feature story in STUFF magazine, “Deconstructing dinner: An Investigation Into the Origins of the Ingredients in One Delish Homegrown Dish” demonstrates how Chef Tim Wiechmann of T.W. Food sources all local New England ingredients to make his classically French dish, Creamy Scrambled Eggs w/ Spinach & Goat Cheese. STUFF wrote the story and we shot the videos. We hope you enjoy it!

We look forward to collaborating with our friends at STUFF to bring you more great food stories in the near future.

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