Connecting farms with restaurants

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The farm-to-table movement has some ardent supporters across the country, and particularly in this region. We examine the ways that restaurants can support local agriculture and the value of a local food economy.

We talk with Dan Barber, the nationally renowned chef and proprietor of Blue Hill at Stone Barns, a restaurant in the Hudson Valley where nearly everything that comes out of the kitchen is grown in the farm fields on the property. And we’re joined by Tristan Toleno, chef of the Riverview Cafe in Brattleboro, where local farms and growers are prominently featured on the menu. (Listen)

Also in the program, environmental reporter Candace Page has taken up the Secretary of Agriculture’s challenge to eat local food all this week. We hear about what she is discovering as she eats only food grown within 100 miles of her home in Burlington. (Listen)

And, a new book is both a guide and a tribute to the history of traditional country stores. We talk with author Dennis Bathory-Kitsz and pay a visit to the general store in Panton, Vermont. (Listen)

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