Chef Lisa Aronson walks out of the kitchen for a table visit with some VIP diners. The guests ask about the fresh catches of the day, and Aronson pulls out her cell phone. She’s got a photo of the halibut she bought off the boat earlier in the day from Spear’s Fishing, a two-person, family-owned fishery down the street. She informs the diners that she also picked up some fresh lobster and scallops—and she can tell them from what part of the Bay of Fundy they came. The ...

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