Sourcing beyond the farmer's market

April 2009
FoodService Director;4/15/2009, Vol. 22 Issue 4, pFSB4
Trade Publication
The article explores how some food service operators in the U.S. are sourcing their farm produce without leaving the kitchen. It discusses the partnership forged by Steve Schimoler, owner of Crop restaurant, with Sysco for the delivery of farm produce. It describes the Chef's Garden, a farm which customizes the growing method for vegetables and fruits according to the specifications of a restaurant. Information is provided on MyPersonalFarmers.com., a Web site that coordinates orders of local, seasonal products from a number of farms.


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