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Georgia Grown Senior Executive Chef Holly Chute cooks a Georgia lunch, consisting of Southern Fried Chicken, Pecan Truffle Mushroom Grits, Roasted Sweet Potatoes, Mustard Greens, and Sour Cream Chive Biscuits for USDA staffers at the Ag Connections Cafe in USDA Headquarters, Washington, D.C., November 14, 2018. For dessert employees had Souther Peach Pudding or Pecan Cobbler with Vanilla Ice Cream. USDA photo by Preston Keres (29/564)
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Georgia Grown Senior Executive Chef Holly Chute cooks a Georgia lunch, consisting of Southern Fried Chicken, Pecan Truffle Mushroom Grits, Roasted Sweet Potatoes, Mustard Greens, and Sour Cream Chive Biscuits for USDA staffers at the Ag Connections Cafe in USDA Headquarters, Washington, D.C., November 14, 2018. For dessert employees had Souther Peach Pudding or Pecan Cobbler with Vanilla Ice Cream. Photo by U.S. Department of Agriculture.
USDA photo by Preston Keres
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