It’s hard to imagine two more significant issues than feeding the earth’s population with nutritious, flavorful food, and protecting the planet where we live. Farmers are at the center of both issues.

As chefs and culinary educators, we have an opportunity and most likely – an obligation to work with farmers as advocates for both sustainable practices and paying respect for the farmers work, through effective menu planning and preparation of Mother Nature’s harvest. 

Join CAFÉ Talks for a lively, and extremely important discussion with Farmer Lee Jones of The Chef’s Garden – one of the country’s most vocal ambassadors for sustainable farming, respect for ingredients, and building strong relationships with chefs.