This week on The Main Course Patrick and Katie take a look at some folks who have rejected a broken food distribution network and created their own. Scott Boggs of The Breslin stops by to describe his past as a butcher (“before it was cool”) and how he’s currently benefiting from growing food locally and selling it at NYC restaurants. Liza Shaw of A16 in San Francisco speaks on how they’ve taken the ideas of local sourcing and seasonal menus from Italy to the West Coast, and why their customers are coming back to try new things. Finally Daniel Imhoff, Editor of “CAFO: The Tragedy of Industrial Animal Factories” calls in to talk about why we need to fight back against industrial feed lots with anti-biotics legislation, local farming, and realism about the devastating health consequences of factory farmed animals. This episode was sponsored by Fairway: like no other market.
Photo 1: Breslin on W 29th St. in NYC, Photo 2: Liza Shaw of A16 Restaurant in San Francisco, Photo 3: “CAFO: The Tragedy of Industrial Animal Factories”, edited by Daniel Imhoff