It feels better knowing where your food comes from and I think that feeling makes it taste better. It was somewhere in the early 90′s that I really started noticing the farm to table idea catching on in local restaurants in this area. An elevated sense of pride went into each plate with the knowledge of where the food that was on it came from. This feeling is even stronger today working where I do.
Monday, January 30, 2012
Interview With Black Star Farms' Executive Chef Jonathan Dayton
Regional Agriculture Inspires Black Star Farms’ Executive Chef
