Thanks Omar.
Recently we interviewed a sous chef candidate, who began the interview describing his current restaurant as “Farm to table.” Later in the same conversation, he described how they shop for beef and such at Restaurant Depot. (Like a farm..but in a warehouse. NOT. Filled with commodity, growth hormone, shipped-from -far-away-product)
No soul.
Thanks for sharing. I read many of your blog posts, cool, your blog is very good.