The Chef Grows – Kitchen Microgreens Farm
Thanks to chefs like Alice Waters and John Ash in California, the “Farm to Table” movement has seen exponential growth in restaurants across the country in recent years. The philosophy of farm to table is a simple one, based on restaurants using locally grown, seasonal ingredients on their menus.
Food Waste: Pretty Produce Dumping
Prepare to see red. It’s not just ugly veg getting tossed. Food waste in the United States includes dumping tons of pretty produce on the farm. The most recent revelation – by order of the USDA and crop marketing groups. Perfect, beautiful foods destroyed. There’s nothing wrong with the harvest. Two weeks ago, a Michigan cherry […]