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  https://www.instagram.com/thelarbear/ (LARRY T ) Sorry folks. This interview has both typing in the background and I couldn’t split the tracks and no show notes. On the flip side the content is AWESOME!!! I know you will love it! WE BUILD COMMUNITY THROUGH FOOD We do this by forming genuine, trusting relationships with our farmers and partners, and serving food that embraces the seasons. In our kitchens, our chefs prepare real food from scratch, inspiring them to cook up their best ideas and their own best futures. We believe in the power of a shared table—for the everyday and the extraordinary—a place where friendships are made and ideas are born. Let’s start with a meal. DIG-ISMS special delivery I have a family organic county It’s a really cool our focus is on seasonal and local american food supply chain locally grown produce NY PA vermont and New Hampsi local food fresh food at a eating well is expensive healthy bowl 12-15$ protein starch vegetables 50 farm partners ne weekend and our own farm last year we farmed 6-12 In the Hudson Valley Oranig county black dirt region unique piece of land background are enormous glacial lake farma we consider ourselves stewards of the land don’t have to do much don’t have to lay compost time over time cover cropping never bare yep I manage the farm 6th year of farming first season on this particular piece of land hired me to come on planning and budgeting I was born in 1990… well I went to school at George washington U agriculture wwoofing beet and avocado farm CSA Australia worked for a couple of months in Australia fell in love with the ag part volunteered northern va marlyand and VA farming volunteer farming managed one of the cities farmer’s markets introduction into the thing move to NYC after graduating buying for a restaurant northern spy food co first farm to table ride a bike to the farmer’s market chef ag policy enventironmental studies coursework food studies food justice theoretical understanding macro level policy industry govern non profits I liked getting my hands dirty CSA PA in suburbs 20 acre 3-500 time of year 300 full shares big farm vegetables 3 acres of fruits 8 acre orchard apprentice there for 2 years took over the management no one is ever prepared to run a farm make some mistakes hopefully 12 acres we grow a little bit of everything growing for dig in whole sale buyer 12 different things at the same time grow more 3 weeks pick 2000 bunches of scallions grow a lot few things that we persian cucumbers really popular dish for us this one dish comes from our farm so many restaurants one farm couldn’t serve all of them supply our own chain with our own farm teach our chefs have the public interesting things example last year 10 different kinds of heirlooms taste testing for our chefs work with our partners 10 acres test kitchen of a farm grow a little bit of everything no 50 40 different kinds of vegetables 80 varieties when I was managing that farm my background bolser up selling program what kind of restaurant cafe we liked to go to malverne butery suburbs of philly walked in between 3-4 bunch of catalogs chef was there Im a farmer Im intersted in growing for you your food is great im seed catalog I like this variety a whole plan thses amounts different restaurants I wanna work with you so this can be a productive relationship I said I would grow this amount of food I’m onna hav eit these particular weeks menu for the year have it down in writing I’m gonna send cauliflwoer in early june really gratifying to work with a chef oh Ill grow 800 bed feet of cauliflower Im gorw 600 yeah it’s definitely in the winter late... Support this podcast