{"word_count": 77, "character_count": 554}
      In many cities around the world, patrons of high-end restaurants want quality food that is flavorful and fresh. To satisfy their guests, chefs are looking closer and closer to home -- to locally grown produce from neighboring farms or even from their own, restaurant-owned gardens. "You can't find fresher food anywhere," says Sam Wortman, assistant professor at University of Illinois at Urbana-Champaign. "Chefs are literally picking produce the same day they're cooking it in the restaurants."Tags:                agriculture_urbaine            