In the Midwest, we know the names of the farmers we turn to for our honey, bratwursts and maple syrup—and we harvest most of our fresh produce 100 feet from our back door. But it took a recent journey to the Florida Keys to understand what sustainable fishing is all about.
“Sometimes you just need to think out of the jar,” says Jordan Champagne with a smile. When our kindred-spirited food-entrepreneur friend visited our Wisconsin farm this fall from California, we had the sweet opportunity to go one-on-one with the goddess of food preservation.
there are many people like us: former vegetarians who converted back to eating meat after finding trustworthy sources, where the animals are raised well.
Sometimes less of a high-quality thing beats heaps of average. Take cheese, for example. For our farmstead feasts, we’ve learned to focus on using local, high-quality, European-style or artisanal cheeses.