5 Ways New York State Is Reducing Food Waste

"Operating a kitchen-and-farm model in North Salem, over three-quarters of the vegetables and herbs used are grown on-site to reduce carbon footprint and deliver peak-fresh ingredients for seasonal dishes like monkfish with artichokes and radish-top pesto or swordfish with asparagus, mushrooms, spinach, and green garlic gremolata. Led by co-founder Edward Taylor and chef-farmer Michael Kaphan, the team also runs a farm shop selling fresh produce, meats, cheeses, and other locally sourced goods, reinforcing a close farm-to-table loop." - Meredith Bethune