We look at the business relationships behind a local burger. No meat on our eggplant and cabbage tacos. And, is wet weather new normal for Midwestern summers?
Farmer Dave Fischer and Gregg Rago of Nick's English Hut joined forces almost a decade ago to get locally-raised meats onto customers' plates.
Fischer Farms' Dave Fischer tells us why his processor is so important to his business. Plant-based recipes with Chef Orr. Seed saving at the Wylie House.
Dave Fischer credits his relationship with Sander Processing as one of the main reasons he is able to sell his products directly to area restaurants.