has gathered some of the finest in small farm suppliers, curating the choicest meat and produce in the Southern U.S. Many of the Kitchen’s farms are outside the 100 mile radius that most locavores use to define local, but they’re still ecologically friendly because they’re supporting the small farms. Chef has stuck to the Southeast, mainly in Georgia, Alabama, Tennessee, and the Carolinas, so any food you’re eating has likely travelled fewer miles (and thus wasted less fossil fuel) than a restaurant that uses a big box retailer for everything. Not all of Kitchen’s suppliers are outside the radius. Locally, …
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