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Chef Mark Uddo cooks for Country Day

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  Metairie Park Country Day School's Green Club will serve students a locavore meal Wednesday, Jan. 27. The club, partnering with school chef Mark Uddo and the Crescent City Farmers Market, will present a "100-mile meal," using only ingredients living or growing within 100 miles of the school. The menu includes seafood gumbo with long-grain rice and homemade cornbread with vegetarian lyonnaise sweet potatoes and collard, mustard and turnip greens. — Alex Woodward

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