Reviews
"Benjamin and Virkler's Farm to Table is destined to become the resource for all manner of food professionals seeking to create food that is tasty, healthy, and fair. Their guide synthesizes issues facing the entire food system and proposes helpful and practical ways to build a more sustainable one. First-hand knowledge is combined with case studies of those successfully building the farm-to-table movement. This guide is a must-read for everyone making and serving food!"--Amy Trubek, author of The Taste of Place: A Cultural Journey into Terroir, "The amount of information that exists about the food system can be overwhelming, but Farm to Table draws on the knowledge and lessons of many and organizes them in a simple way. The numerous examples of farmers, chefs, and businesses that provide wholesome food while respecting nature, seasonal ingredients, and people are especially valuable. There's no book out there right now quite like Farm to Table." -Chef Jim Dodge, director, Special Culinary Programs, Bon Appétit Management Company, "The amount of information that exists about the food system can be overwhelming, but Farm to Table draws on the knowledge and lessons of many and organizes them in a simple way. The numerous examples of farmers, chefs, and businesses that provide wholesome food while respecting nature, seasonal ingredients, and people are especially valuable. There's no book out there right now quite like Farm to Table."--Chef Jim Dodge, director, Special Culinary Programs, Bon Apptit Management Company, "Benjamin and Virkler's Farm to Table is destined to become the resource for all manner of food professionals seeking to create food that is tasty, healthy, and fair. Their guide synthesizes issues facing the entire food system and proposes helpful and practical ways to build a more sustainable one. First-hand knowledge is combined with case studies of those successfully building the farm-to-table movement. This guide is a must-read for everyone making and serving food!"--Amy Trubek, author of The Taste of Place: A Cultural Journey into Terroir, "In a world where most writers address complicated public and food policy issues with the shallow rhetoric of evangelists, Benjamin and Virkler have created a thoughtful, well researched book worthy of the complexity of sustainable agriculture, business, and food systems. Farm to Table is a book for thinkers and for all eaters who care for the people who grow, raise, harvest, transport, sell, and prepare our food."--Craig Rogers, PhD, shepherd, Border Springs Lamb Farm, "What took me twenty years to figure out, you can learn by spending several hours with Darryl and Lyndon's terrific book. Succinct without being superficial, yet in-depth without being wonkish, Farm to Table is an invaluable tool for chefs who are curious about food beyond the edge of their plates."--Peter Hoffman, chef/owner of Savoy, and Back Forty , "What took me twenty years to figure out, you can learn by spending several hours with Darryl and Lyndon's terrific book. Succinct without being superficial, yet in-depth without being wonkish, Farm to Table is an invaluable tool for chefs who are curious about food beyond the edge of their plates."--Peter Hoffman, chef/owner of Savoy and Back Forty restaurants, "The amount of information that exists about the food system can be overwhelming, but Farm to Table draws on the knowledge and lessons of many and organizes them in a simple way. The numerous examples of farmers, chefs, and businesses that provide wholesome food while respecting nature, seasonal ingredients, and people are especially valuable. There's no book out there right now quite like Farm to Table."--Chef Jim Dodge, director, Special Culinary Programs, Bon Appétit Management Company, "Farm to Table is an essential primer for anyone who wants to understand our current food system and work towards creating a better one. Through clear, concise descriptions of contemporary agricultural practices, Darryl Benjamin and Lyndon Virkler illuminate challenges and offer a range of pragmatic and inspired solutions, showing how we can bring the farm to tables, restaurants, hospitals, schools, and other institutions."--Simran Sethi, journalist; author of Bread, Wine, Chocolate, "Farm to Table is one of the most comprehensive looks at the problems and opportunities in the sustainable food movement, with something to offer both novices and seasoned participants. Its depth and breadth amazed me, from specific statistics to general themes. Every food service outfit needs to make sure their team members read this book in order to be informed, inspired, and included in the burgeoning integrity food movement."--Joel Salatin, owner, Polyface Farm; author of You Can Farm and The Marvelous Pigness of Pigs, "In a world where most writers address complicated public and food policy issues with the shallow rhetoric of evangelists, Benjamin and Virkler have created a thoughtful, well researched book worthy of the complexity of sustainable agriculture, business, and food systems. Farm to Table is a book for thinkers and for all eaters who care for the people who grow, raise, harvest, transport, sell, and prepare our food."--Craig Rogers, PhD, shepherd, Border Springs Lamb Farm, "The amount of information that exists about the food system can be overwhelming, but Farm to Table draws on the knowledge and lessons of many and organizes them in a simple way. The numerous examples of farmers, chefs, and businesses that provide wholesome food while respecting nature, seasonal ingredients, and people are especially valuable. There's no book out there right now quite like Farm to Table." --Chef Jim Dodge, director, Special Culinary Programs, Bon Appétit Management Company
