Eggs: Feather Ridge Farm, Elizaville, NY; Produce: Capay Organic Farm, Capay Valley, CA (100% certified organic); Milk: Battenkill Valley Creamery, Salem, NY; Potatoes: Livengood Family Farm, Lancaster, PA (100% certified organic)
There has been a tremendous amount of attention paid to the word “green” lately, and with good reason. Our society’s wasteful, inconsiderate practices have finally caught up with us, and nowhere is this more evident than in the restaurant world.
Buzzwords (“local,” “sustainable,” “farm-to-table”) abound, but I prefer “responsibility.” Our restaurant group was established on the traditional Italian principles that food is best left to its simple beauty and the dining experience should be safe for the diner and future generations alike.
We rely on our relationships with our purveyors. Is it in season? Where is it from? How was it caught or killed? These queries make farm-to-table truly effective. And distributors such as Basis—a facilitator that brings small and midsize farms together with wholesale buyers (Basis Farm to Chef) and regular consumers (Basis Good Food to You)—are working toward a common goal. That’s as responsible as it gets. Visit basisfoods.com.
