This is a great article, that talks about a budding development in restaurant markets. Chefs, like John Besh The New Orleans Chef, are starting to focus on and work with local farmers.
“With the price of fuel, the local farmer is a more economical choice,” Besh says. “We’re not paying exorbitant shipping costs. Spending more on a smaller farm is cheaper than buying bulk produce that’s been shipped across the country.”
“I know how he cares for it, what he does. I know he’s not pouring bleach or boric acid on the plants to keep the bugs away. I trust him to produce a product that’s clean and without
Check out this interesting article about this new development of chefs teaming up with local farmers.