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.