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Story by tricia Stiller | PhotoS Provided by ePiPhany farmS

K

en Myszka believes that every
problem in the world can be solved
at the dinner table. “I’m serious,”
he adds with a smile. “If we sit down with
one another, and truly celebrate the bounty; see it, taste it, understand the journey
and revel in the healing powers of nutritionally dense, clean foods… that centers
you. My team and I, we sit down every day
for a family meal. We communicate. We
share ideas. Imagine that happening in every home on every shore. There would be
no room for negativity.”
Myszka, co-founder and visionary of
the Epiphany Farms Hospitality Group,
realized very early in his culinary career

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March 2018 — Limited

that there was a better way to do
things. His “Epiphany” moment
(yes, that is how the enterprise
got its name) came after
reading The Omnivore’s
Dilemma by Michael
Pollan. “I had been
reading about the
Industrial Food System, which is the standard practice. Food that
you find in the grocery stores
has been sprayed with toxins, soil
is maintained through chemical dependency, and animals are kept in confinement.” The entire food system, from

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