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Thursday, May 5, 2011

Thank you, Lorena!!!!!!!

Posted by Ana Thomas at 8:55 AM 1 comment:
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Labels: pastry chef
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RomAna

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Ana Thomas
SACRAMENTO, CALIFORNIA, United States
From seasonal ingredients harvested from the family garden, to the traditional slaughtering of pigs before Christmas and of lamb before Easter, to Ana's father picking up wild mushrooms in the Carpathian forests; these childhood memories contribute to RomAna's emphasis on naturalness and the desire to use only local, seasonal and sustainable ingredients.
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  • http://tartorasinamerica.blogspot.com
  • http://tartoras.blogspot.com

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