The Holiday Spirit of Strong Relationships, Hard Work and Mother Nature
Wow! What a year.
Twelve months ago we were gearing up for the holidays. And here we are again, on the brink of our busiest season here on the farm.
Maybe everything is bigger in Texas. But, when it comes to lettuce, Chef Matt Schaefer has a soft spot for the little guys.
He has a particular penchant for The Chef’s Garden ultra-sized lettuces. But you’d be hard pressed to nail him down on a single favorite variety.
“I like to mix them up, mainly for color, to give people something different than what they’re used to,” he said.
Chef Matt McMillin is constructing a bacon, lettuce and tomato sandwich with the tenderness and care it takes to swaddle a newborn.
On Valentine’s Day, with so much hanging in the balance, chefs should pull out all the stops, right?
When Emma Bengtsson was growing up in Sweden, in a small town on the west coast, she would snack on radishes, raw with a dab of house-made butter and a sprinkle of salt. Although she grew up in a family that greatly appreciated the culinary arts, radishes simply didn’t get cooked.
Our fifth annual Roots conference took place from September 25th to 26th, and our goal was to bring together the most groundbreaking chefs, farmers, thought leaders, activists and food scientists, so we could engage in dynamic discussions about culinary innovations.