The best advice for spotting the “nature-to-table” ingredients local restaurants source from the great outdoors.
R Bistro chef Kem nearly swoons describing the shiitakes and portobellos Shamrock Farm’s Murphy raises in a climate-controlled room.
Here’s how to get fresh, local protein, straight to your doorstep.
The Tinker Street chef has used Dunbar Heritage Farms’ hydroponic greens in his dishes since the beginning.
As part of Aspire Indiana, a mental-health center, Harvestland Farm where Andrea Jackson works as foreman hires those with a barrier to employment.
How the Garden Table chef forged his relationship with Baggott’s Tyner Pond Farm.
The Plow & Anchor chef meets the Eli Creek Family Farms pigs supplying his restaurant.
A Fowler couple are not only raising the crustaceans—they’re pioneering the trend nationwide.
The 500-head herd on this northeast-Indiana spread feeds on hay Peter Cook of Cook’s Bison Ranch raises himself.
How Maple Leaf Farms came to sit atop the $250 million U.S. duck market.
Norman McCowan of Bell Farms wants to change how consumers view farm-raised seafood.
The Silverthorn Farms owner takes Cerulean’s chef on a tour of his produce farm in Rossville.
Fresh air. Flexible hours. Good grub. Sure, farming sounds nice. But it’s no picnic.
Dust off the atlas—these five farm restaurants are worth the trip.
How the dairy takes its organic, 100 percent grass-fed, and full-fat milk from pasture to plate
