Farm to fork
Glance into the kitchen of the country’s top eateries and it’s likely you’ll see a chef stepping through the door with a box of dirt-encrusted vegetables and warm eggs.
Having a small herb garden behind the restaurant has long been a fine-dining trope but now there’s a trend toward venues creating or partnering with farming operations. The upshot is that many chefs now produce at least a portion of their ingredients.
We chatted to those pioneering the grow-your-own movement to find out what they’re producing, how much they harvest (and whether they could do more) and why they’re so passionate about getting their hands in the dirt.