‘Think about this on a somewhat degraded hillside in the Northeast, we could grow a staple carbohydrate to use like corn or wheat,” says Jono Neiger, owner of Big River Chestnuts. “And instead of importing it from the Midwest, farmers could capture.
‘We live in a really interesting spot, where you can almost get all your food from within the region,” says Kelly Hickey, owner and general manager of Atlas Farm Store in South Deerfield. For those interested in putting more local food on their plate.
In a literal sense, all food served at a restaurant is farm-to-table. It came from a farm, made its way through a supply chain, and was transformed by the hands of a chef before being plated for you to enjoy. What separates one restaurant from the.