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News Date: May 29 2016

Nelson Rosada has been a chef for 28 years. He takes pride in having crafted many extraordinary dishes. But, he claims, none have been as special as the food he now serves daily at the Caribe Hilton Hotel, on the north-east coast of Puerto Rico.

The reason, he says, is that for the first time the ingredients he uses are fresh, grown and harvested locally instead of arriving – many days old – on a boat from Florida.

This might appear a small victory for one sous chef catering mostly to tourists, but it is indicative of a revival in agriculture in the US territory that offers, some believe, one potential solution to the $73bn debt crisis currently gripping the island.

News Source: The Guardian

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Post Author: Nelzine Brown

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