A taste of home: discovering Sweden’s local food heroes
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Chefs in the east of the country are shunning imported produce for local ingredients, reinforcing how food is intertwined with a region and its people‘It’s a magical place, and not just because of the hotel.” Standing outside the greenhouses at Högbo Brukshotell, two hours north of Stockholm, Stefan Johansson is talking about far more than hospitality. The former head chef, now responsible for sustainability at Högbo, has spent much of the past decade helping reshape the way this corner of Swede
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