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Fried and true

Fried and true

Fried foods have been under fire by public-health advocates for years, but that hasn’t stopped consumers from eating them.

“People like fried food,” says Debe Nagy-Nero, director of quality assurance, nutrition and safety at Burgerville, a quick-service chain based in Vancouver, Wash.

Burgerville hangs its reputation on using local, seasonal ingredients—most notably local berries, pumpkins and other delicacies in its

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