Visiting The Culinary Institute of America with Jones Dairy Farm

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When I agreed to work with Jones Dairy Farm on a variety of projects last year, it was because I was familiar with their products. Like many people, I grew up eating Jones breakfast sausages. In fact, when I was in high school I discovered the joy that is a fully cooked Jones sausage wrapped in a pancake — it was heavenly (and so was my teenage metabolism). . . .

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