Chef Matthew Raiford and Food Alchemist Jovan Sage run a family farm in Brunswick, Georgia. Raiford grows it; Sage preserves it. At their restaurant, The Farmer and the Larder, their passion for culinary experience comes through in each dish, thoughtfully and lovingly prepared with a deep reverence for the beauty of the harvest. Matthew and Jovan sit down with Caity Moseman Wadler to discuss what it’s like to farm on land that has been passed down in their family for six generations and what the past can teach us about growing crops today. For example, they use letters written by Matthew’s great-grandmother that describe what she was planting as their almanac.