ety and specialization of agriculutre and culinary traditions of

ety and specialization of agriculutre and culinary traditions of Pennsylvania, Maryland, Virginia and Maryland’s Eastern Shore. As the starting point for the menus, the chefs—Patrick Clark of the Hay-Adams Hotel in Washington, Larry Forgions of An American Place in New York, Jack McDavid of Jack’s Firehouse Restaurant in Philadelphia, Patrick O’Connell of the Inn at Little Washington and Nora Pouillon of Restaurant Nora in Washington—incorporated a wide range qf traditions and specialties, from early native foods to contemporary oysters, crabmeat, smoked meats, lamb, corn and a great variety df fruits and vegetables.

Recognizing the value and significance of America’s regional agricultural production—especially in areas that border the region’s metropolitan areas. AFT asked area producers and wineries to furnish foods and wines for the reception and dinner. <

Founded in 1980, AFT is the only national organization working solely to protect the nation’s agricultural resources. Its mission is to stop the loss of productive farmland and to promote farming practices that lead to a healthy environment. In policy, AFT has worked closely with officials to create improved farmland protection politices at the federal, state and local levels. It has acquired a reputation as a source of sound expertise and shaped and mobilized support for agricultrual conservation programs. It has directly pro^ tected some 45,000 acres of productive farmland and helped individuals, private organizations and public agencies save hundreds of thousands of acres more. It has also conducted a vigorous public education and media relations program to increase public awareness of agricultural conservation issues. AFT has 30 staff members in seven locations throughout the nation, an annual budget of $3 million and a membership of more than 20,000.