We’ve got Farmer Lee Jones of The Chef’s Garden in Huron, Ohio, here with us today, who, pre-pandemic, had been growing ingredients for chefs like Thomas Keller, Charlie Trotter, and Daniel Boulud. Like many food suppliers, he also pivoted during the pandemic to offer vegetables for home delivery.
Fast forward a year, and Chef’s Garden is selling vegetables to both restaurants and home cooks. It’s a boon for everyone, since, in addition to tasting the wares when we dine out, we can sample vegetables from the farm — where the soil is as healthy as it gets, it’s less than the price of a fancy dinner out, and the produce lasts longer.
We produce reported pieces, profiles, interviews, and rants about what’s broken in the food world (there’s a lot) and how to change things for the better. People sometimes tell me to just keep politics out of it. Respectfully: No. Food is political. We can’t and won’t ignore that.