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 After a year and a half I am venturing out of the house to eat.  Can
someone direct me to a good, concise resource to pass out to chefs that I
speak to.   I have met some very supportive chef's who are willing to try
to accommodate us but I find myself wanting to leave with them some
guidelines for reference and future use.   Before I put together something
of my own I thought I would ask.    Ideas?

Thank you,
Gina in MA

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