At the heart of every successful harvest is quality seed, so planting the appropriate seed is crucial in farming. That information is hard to dispute and it gives you a sense of the pivotal role Leslie G. Bott plays at The Chef’s Garden. She is the farm’s seed purchasing manager, which means she orders all of the seeds planted and plugs transplanted on the farm.
Chefs work long hours, including plenty of off hours as they arrive early in the morning to begin food prep or stay late at night providing meals to diners enjoying an evening out. And yet, 95 percent of people working in the culinary industry are also involved in charities. So, Elizabeth Andrew could be talking about chefs when she says they don’t have the time – but they do have the heart.
When people make the choice to dine out, they first need to decide which restaurant to choose, selecting one that offers a menu they find personally appealing. “Besides wanting food that looks and tastes great, though,” Farmer Lee Jones points out, “increasing numbers of people want products and services with a purpose, including restaurants with a purpose. So, more and more people want to know what a restaurant stands for before they choose to dine there.”
“Are you serious? Do you mean I can get those tiny beautiful vegetables delivered right to my front door?”
"Why do you feel the need to wake up in the morning; is there like a particular reason to do it? Why do I do what I do; I don't know. I don't know why as far as being creative; I mean look I suppose I was just born with a curious mind."
Over the past couple of years, we have noted numerous articles focused on trending foods with sour/tart tastes.