As farmers diversify how and where they sell their produce, more and more customers access local food without face-to-face interactions with growers.
We're cooking high class s'mores and local mushrooms on the grill for Fourth of July. And, local farmers work together to put more local food on more plates.
With interest in local food continuing to grow, producers are trying to find more ways to serve customers. That's where local food hubs come in.
We’ll talk with our panelists about how they’ll make sure the bounty of this season's farm products make it onto your table.