In Some Farm-to-Table Restaurants, Meat Doesn’t Get the Memo
“Farm-to-table” is hardly a new term in our fast-paced food lives. It sounds trendy, but unlike IPAs and molecular gastronomy, it has inherent value. Direct farm-to-table systems support neighboring businesses, rather than corporate ones, which strengthens the local economy. Small-scale distribution also reduces the amount of fossil fuels needed to feed people, since the food is grown in a driving radius of a few hours at most. In the kitchen, chefs sourcing locally get acces