The first highlight, without a doubt, is when Chefs Thomas Keller and Daniel Boulud arrived at The Chef’s Garden and the Culinary Vegetable Institute on September 11 to raise funds for the Bocuse d’Or Team USA. This is the day that Farmer Lee Jones called the “most special one” of his life.
Over the years, we’ve been working on making our packaging increasingly more sustainable. Here are some of the most recent updates, plus what’s coming next.
During the holiday season, people from all around the country and world gather together with friends, family, and co-workers to celebrate and spend time with one another. These celebrations are a time to share memories and to let other people know, “Yes. You matter.”
At The Chef’s Garden, we talk a lot about sustainability—and, when we do, it’s often focused on improving soil health, reducing food waste, and related topics. But, there’s another key element to our sustainable farming philosophy that we don’t talk about as much: attracting, inspiring, and retaining the next generation of farmers.
First, let us say that we’re thrilled to see how regenerative agriculture is showing up as a key food-related trend for 2020 and beyond in many places around the internet. For example, Whole Foods Market is listing this as the number one food trend in 2020, and they encourage people to support companies with regenerative practices.
Chefs love this creamy tuber for its versatility, celebrating them in savory and sweet recipes. Find out more about its past and present—and imagine its future!