In February 2017, a study published in the International Journal of Epidemiology showed life-changing results when people ate extra produce, estimating that 7.8 million premature deaths around the world could potentially be prevented if people ate 10 portions (800 g.) of vegetables and fruits each day.
We’re honored to say that John Miles, President and CEO of Steelite International, is returning to Roots in 2017. We are thankful that he is a dinner sponsor and excited to hear the panel that he is participating in: Fine Casual: What to Retain and What to Discard to Maintain an Elevated Dining Experience in a More Relaxed Environment. He has moderated numerous other panels in the past at Roots’ conferences and has plenty of unique wisdom and experience to share.
The team here at the Chef’s Garden is as diverse as our plants. Our Team Members come from many walks of life, different parts of this community, this country, and from other countries around the globe. Many return each year - through good times and bad. They all enrich our small family farm, and become part of our extended family.
Chef Bradley Kilgore has graciously agreed to participate in the Roots 2017: Innovate panel titled, “The Art of the Meal: Ingenious New Plating Ideas.” This panel will include some of the world’s most innovative chefs, each of whom will highlight the evolution of their plating techniques and reveal their thought processes as they build out a dish.
How many of you remember being told this as a child: “No, you can’t have your dessert until you eat your vegetables”? If so, you’re not alone – and, if so, your parents clearly cared about your health and well-being, which is a blessing. And, better yet, it’s actually possible to eat foods that are bursting with sweetness and flavor that are also very good for your health!
We’re happy to share that Jeffrey Naples will be part of Roots 2017: Innovate. Jeffrey is the guy with the beard behind the bar, a man who has traveled from the prairies of Iowa to the coasts of California to help open outstanding bars and restaurants. And, he gained the nickname that has stuck with him when he owned a restaurant in a smaller town in Iowa.