Subaru's DRIVE Magazine:
“TO ME THIS IS ALL ABOUT RESPECTING THE FARMER, THE LOVE THEY HAVE FOR WHAT THEY DO. IT’S ABOUT HOW I POUR MY HEART INTO COOKING, AND HOW MY CUSTOMERS CARE SO DEEPLY ABOUT SUPPORTING THEIR COMMUNITY. I SEE US ALL AS ONE BIG CHAIN OF PASSION AND PRIDE COMING TOGETHER.” – SILVIA MCCOLLOW, CHEF AND CO-OWNER OF NIDO, IN OAKLAND, CALIFORNIA.
From the pages of The New York Times to Gourmet, the farm to table movement has been heralded as the new wave of dining. The term farm to table elicits images of abundant fresh food, grown and raised by friendly family farmers, and ultimately presented in rustic-but-elegant spaces. The reality is a bit more complicated and varied. An increasing number of restaurants – from food trucks to fine dining – are embracing farm to table principles. Of course, the concept – bringing the freshest possible food to the table – is as old as time, but it’s one that Americans for much of the 20th century moved away from as food from around the globe became easier and cheaper to ship and preserve.