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The Centers for Medicare & Medicaid Services (CMS) has developed protocols and interpretive guidelines that state that the facility provides food prepared by methods that conserve nutritive value, flavor, and appearance.They also state that food is palatable, attractive, and at the proper temperature, and substitutes must be offered of similar nutritive value to residents who refuse food served."The instinct of nearly all societies is to lock up anybody who is truly free. The first method is far more difficult." "There is only one nature - the division into science and engineering is a human imposition, not a natural one. If this fails too, they finish by loading honors on your head." "There are two ways of constructing a software design; one way is to make it so simple that there are obviously no deficiencies, and the other way is to make it so complicated that there are no obvious deficiencies.It's elegant and intricate without looking contrived or overdone. Pickwick's in Stowe — where throwaway garnishes consisted of ruffled kale leaves and orange slices — to Michael's on the Hill in Waterbury Center.There, over a decade, Paine played with plating techniques and refined his style.

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The image, and the food arrangement, is the work of Doug Paine, chef of Juniper and of Bleu Northeast Seafood — both at Hotel Vermont in Burlington.