For These Chefs, ‘Farm to Table’ Means Climate-Conscious Food Sourcing | Eater

"A certified organic vegetable farm along Oregon’s Mohawk River that emphasizes ecological edges and riparian buffers, planting hedgerows and native trees (elderberries, Oregon grape, Cascara, willows, cedars, alders) to create wildlife habitat, sequester carbon, prevent erosion, and improve soil health. The farm supplies peppers, herbs, lettuces, gem beets, and other market produce to local chefs and distributors and models climate-adaptive practices like habitat-focused planting and soil-building techniques." - Grey Moran