Interns 'strengthen culinary skills' at Jamison Farm

Welcome to our second intern for March 2006 -- Alexander Crabb from L'Espalier restaurant in Boston. These internships are made possible through the Jean-Louis Palladin Foundation's Trade Internship Program, which is a tribute to Jean-Louis' determination to seek out the best ingredients and foster relationships between suppliers. Our first intern was from Restaurant August in New Orleans. Rachel's Sutherland's diary from her trip in August (she missed Katrina by one week) is at www.jlpfoundation.org.