The term "farm-to-table" is best known as a culinary experience at a high end restaurant. But what about the little tables, the ones at pre-schools and in particular those serving kids from families who can't always afford organic food? The city of Seattle is making a dent in this "farm-to-table" program. One of its preschools is not only sourcing locally grown food with an up and coming organic distributor but has hired a chef to cook meals on site. The smells are, well -- come along. Martha Baskin has the story.
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