U.S. Farmers Embrace the Growing Domestic Spice Trade | Eater
"A small inn and restaurant in Anderson Valley where a staffer learned kitchen work and developed a strong commitment to sourcing local ingredients; the operation relied on an on-site garden and purchases from valley farmers and extended that farm-to-table approach to spices, initially sourcing Piment d’Espelette from the Basque region before experimenting with domestic chile production." - Bridget Shirvell
