By Erica J. Peters
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From the first actual prickly pears harvested by way of Paleo-Indians greater than twelve thousand years in the past to the Seminole tribe's staple dish of sofkee, Florida's culinary background is as diversified as its geography. Italian, French, Creole, Spanish, Cuban, Greek, Mexican, Minorcan and Caribbean affects season southern, soul and Cracker meals to make up Florida's eclectic flavors.
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