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Florence Moore Dining

Culture
A lemon, green onions and chicken slices float in the soup of a red bowl of Wilbur pho.

All You Can Eat: Spend a day with chef Mychel Brewster 

Emerson Prentice
  •  
Oct. 29
Courtesy of Farmscape

Farmscape cultivates edible gardens and workshops near Stanford dining halls

Sophie Kroesche
  •  
Oct. 3, 2018
The Stanford Daily

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