Shirley Chesnut 
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Michelin-starred chef Thitid “Ton” Tassanakajohn is adding an affordable Thailand-made delicacy to the menu at his high-end Bangkok restaurant. The black caviar, mostly associated with sub-Arctic nations, is breaking into the Thai fine-dining scene, thanks to an innovative farm outside the capital. The Thai Sturgeon Farm offers a more ethical and affordable product. Sturgeon are traditionally killed to extract caviar, but the farm’s hi-tech harvesting methods “milk” the eggs without killing the endangered fish.
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