For These Chefs, ‘Farm to Table’ Means Climate-Conscious Food Sourcing | Eater
"A Caribbean restaurant in Eugene, Oregon whose chef cultivates tight, often exclusive relationships with nearby farms by tracking precise crop schedules so the kitchen can be first to receive peak produce; menus are highly adaptive, changing every three to four weeks with daily tweaks to match what farmers are harvesting. This sourcing-first approach lets the restaurant celebrate the freshest seasonal fruits and vegetables—peppers, melons, cucumbers, stone fruit, and more—while supporting regional growers and responding flexibly when one crop underperforms." - Grey Moran
