We have a lot to be thankful for on the farm and every day.
Thank you to all who came out to learn, eat and be inspired at our 2nd annual Roots Conference. We hope you enjoyed your experience at Roots and that you made enduring connections and took away information that you are able to incorporate into your work and your life.
"For the first time in my career I had the opportunity to breathe life into a restaurant that is not chasing trends but a restaurant that had no choice other than represent a place and time by producing food representative of its past, present and future." Chef Kevin Sousa
A brief discussion with Cortney Burns of Bar Tartine, Nephi Craig of The Native American Culinary Association and Bob Jones Sr. of The Chef's Garden about the food system and the fact that it is broken. Focusing on vegetables and the question, "How do we transcend the notion with real world applications that vegetables are reserved for an elite group and not accessible to the masses?" Do we need a vegetable butcher?
Chef José Andrés, the keynote speaker at the Roots Conference, talks about the feeding of nations and the future of food. At the Conference, held in Milan, Ohio in October Chef Andres also announced his new fast casual concept.
Rhubarb has a wonderful taste, but no other variety tastes better than Mr. Frye's Rhubarb grown at The Chef's Garden.