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has a piece on eating local in Nashville.
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For his menu, Barlow might have called several different farmers — some of whom harvest half a day's drive away — and visited at least a couple farmers' markets before settling in to cook. And while his plight to keep local food on his restaurant's tables isn't easy, it's hardly a cinch for farmers either. Issues such as volume to fulfill orders and delivery of product can create headaches.
Not only is Barlow educating his dining public, he is also educating his staff
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"Your meal as a whole is just that much better," Barlow said.
To prove his point, Barlow took his staff to a local farm to pick and taste radishes, carrots and other produce right from the ground.
"Oh wow. This is what it's supposed to taste like," he said, re-enacting his employees' reactions. "The mustard greens tasted like you were literally spooning Dijon into your mouth."
To prove his point, Barlow took his staff to a local farm to pick and taste radishes, carrots and other produce right from the ground.
"Oh wow. This is what it's supposed to taste like," he said, re-enacting his employees' reactions. "The mustard greens tasted like you were literally spooning Dijon into your mouth."
