TITLE

Sourcing beyond the farmer's market

PUB. DATE
April 2009
SOURCE
FoodService Director;4/15/2009, Vol. 22 Issue 4, pFSB4
SOURCE TYPE
Trade Publication
DOC. TYPE
Article
ABSTRACT
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.
ACCESSION #
43205805

 

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