Bite into the freshest salad you’ve ever had at Washington’s esteemed Trellis Restaurant, where farm-to-table means just that.
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- December 16, 2012
Chef Alli Sosna has cooked for nationally ranked restaurants and kitchens. But the work she finds most fulfilling is assisting those in perhaps the most dire need of healthy, decent food
Award-winning chef at North Carolina’s farm-to-table Lantern restaurant and author of Cooking in the Moment, Chef Reusing talks to us about using local ingredients and cooking with seasonal produce.
Celebrity chef and man of many passions, Jamie Oliver talks with us about food in schools, picky kid eaters, the need for education in food and cooking, and the importance of family.
Organic restaurateur, pioneer and cookbook author Jesse Cool takes us on a journey from her “hippie chick” roots in the seventies to her ongoing campaign to bring organic food to patients at Stanford Hospital.
Renowned Washington, DC, chef and organic pioneer Nora Pouillon talks with us about the road to America’s first certified organic restaurant, and how she brought farmers’ markets to the nation’s capital.
Two-Michelin-star master chef David Kinch of San Francisco Bay’s Manresa maintains his high standards of farm-to-table cuisine by a partnership formed with Love Apple Farms. The chef-farmer collaboration is creative, sustainable and delicious.