Finding opportunities for innovation on the path between farmer and table.
What happens between the farm and the kitchen? Why are all avocados from Mexico? Why does a restaurant in Maine order lamb from New Zealand? In Food Routes , Robyn Metcalfe explores an often-overlooked aspect.
Even if we think we know a lot about good and healthy food--even if we buy organic, believe in slow food, and read Eater --we probably don\'t know much about how Food gets to the table.
Finding opportunities for innovation on the path between farmer and table