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Maine’s only USDA poultry facility keeps its eyes on the “local” niche

More than 80 percent of American chefs say that locally sourced meats is a top trend for 2015, according to the National Restaurant Association. Local sourcing tops the list of “hot trends” on American menus, besting grass-fed, free-range and low-sodium options.  A small but single-minded poultry company in Maine is making a name for itself as it fills that very need.