In a recent article featured in The New York Times (or at least, the online version of the newspaper), local restaurateur Thad Morrow was quoted in Michael Moss’ “The Seeds of a New Generation” column. You might have heard Morrow’s name here and there as the owner and chef at bacaro in downtown Champaign. Here’s the quote:
“It’s the speed dating of farm to fork,” said Thad Morrow, the owner and chef of Bacaro in Champaign, Ill., who scored a steady supply of Thumbelinas and other unusual carrots at one such event by wooing the grower. “You have to extract information from these guys. He was sitting next to me, and was growing the carrots as something of an experiment, and he said, ‘You mean you might want these?’”
Check out the full article linked above if you’re interested in hearing more about these farm-to-fork processes.