Years before the current farm-to-table trend hit Seattle, Rick and Lora Lea Misterly were carting baskets of their small-batch goat cheese from their farm in Rice, Washington, to the kitchen doors of small, chef-owned restaurants around the city.

!--paging_filter--pspan class="st"I once overheard George Page, owner of Sea Breeze Farm, answer a question from a customer at the West Seattle farmers market, and I'll never forget what he said.nbsp; /span/p

Contamination-related shutdowns at two beloved local cheese makers sparked outrage last year—but maybe not for the reasons you’d think.

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