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Ladies and gents, with fresh ingredients and fancy ice a normality in cocktails these days, harvesting crops is the new thing to do, as bartenders are now becoming farmers on the side: "Just as chefs have become increasingly intimate with their ingredients, are we moving toward a time when top bartenders will be involved in selecting the grains for their whiskey, rum, or gin? ... Mixology is getting so close to the food world—it’s farm-to-bar or farm-to-glass." Oh boy. [Gourmet]

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