How a battle to avoid wasting farmland led to a star restaurant

The two males behind Arethusa al tavolo spent years working with Manolo Blahnik, turning it into a worldwide model, earlier than embarking on a mission to avoid wasting open farmland and start a dairy operation. That led them to finally discovered Arethusa al tavalo, a Connecticut restaurant that has been ranked among the many high 100 within the nation. Jeff Glor has extra.

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