Chef Stories: Sourcing Locally
For June’s InFARMation, FoFF is working with Food Hub to turn out chefs who can give us their perspectives on working directly with farmers in a variety of ways. The success stories, where the barriers lie, and how we as their customers can support these choices.
Cory Schrieber is a pioneer in local sourcing in the Portland restaurant scene, has held the first ever position with Oregon Department of Agriculture as the Farm to School Director, and is now running the culinary program at the Art Institute. David Anderson is the chef of Genoa and Accanto restaurants, with an impressive background with some of Portland’s top restaurants. Greg Higgins is another local sourcing pioneer with Higgins Restaurant, and Kathy Watson will bring us a Hood River perspective from her experiences with Nora’s Table.