Farm to table restaurants
< 1 minute read
Everybody knows about the farm-to-fork movement. But what about restaurants where farmers do the cooking? Farmers turned chefs (and chefs turned farmers) are hoeing, harvesting, and sautéing across the United States. For a new generation of independent farmers who sell their goods directly to chefs, the move to cooking can be an unexpectedly natural progression. As for chefs, farming offers the joy of raising their own ingredients. Some restaurants open their companion farms for spring tours, giving “back to the land” a new meaning for diners. National Geographic Traveler
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