I don’t want to tell a chef the second week of June, or the third week of June, ‘I have ten pounds of green beans for you.’ And then the next week I have another ten pounds, and then ‘Oh, sorry I’m out of beans for the next three weeks.’
Farmer Teresa Birtles has had to be meticulous with her planning — starting back in December when she buys seeds — to make sure she gives her chef customers what they need. She tells us how a conversation at the farmers market kicked off one of her most consistent business partnerships.
Kale and bok choy and cooked with Asian flavors, in Chef Daniel Orr’s kitchen.
Harvest Public Media with a story about how renovations to the Panama Canal could affect Midwestern farmers.
And, cold brew coffee for sale on the streets — at 11:00 at night! I stay up past my bedtime peddling caffeine with the young entrepreneur behind Uel Zing.
- Food Trucks Vs. Restaurants: Which Are Cleaner?
- Why We Fall For ‘Healthy’ Buzzwords
- Composting For Education And The Environment
Stories On This Episode
A massive expansion of the Panama Canal to meet the demand of the 21st Century is set to open as soon as early 2015.
Farmer Teresa Birtles reads Food & Wine and Gourmet magazines to keep an eye on which "it" ingredients to grow for her local chef customers.
Asian flavors enhance all the kale your garden is producing these days. No kale? Use collards or Swiss chard instead!
Boy choy may be a pain to clean, but the end result is delicious!
Samuel Sveen of Uel Zing sells only one thing -- cold-brew coffee -- but he's getting creative with how he gets his product to customers.