The Times - Serving Waitsburg, Dayton and the Touchet Valley

By Beka Compton
The Times 

From the farm to your table

Local farms provide fresh produce, outstanding flavor

 

The farm-to-table movement has been sweeping across the nation in recent years. From farmers’ markets to roadside produce stands, fresh ingredients are becoming readily available and affordable.

The farm-to-table movement’s roots go as far back as the 1960s. In 1971, chef Alice Waters opened Chez Panisse in Berkeley, Calif., one of the first farm-to-table restaurants. Waters wanted to use fresh, local produce because the flavor was better, which meant tastier dishes. The restaurant was very successful, setting the bar for restaurants to come. Still, the movement’s popularity exploded...



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