Farm to Table, Audited
What happens when sourcing claims get checked: the Tampa exposé that tested the menus, and the certifications meant to keep them honest.
The world's tables, verified.
Suppliers: farms, fisheries, foragers, the supply chain as subject.
Creel boats land live langoustines worth three times the trawled price. The same species, two fisheries, and an argument that never ends.
What happens when sourcing claims get checked: the Tampa exposé that tested the menus, and the certifications meant to keep them honest.
The artisan loaf had to be milled by someone. Three millers, in England, South Carolina, and France, who rebuilt the supply chain.
What the words on the menu actually mean, from a Washington hook-and-line fishery to a twelve-boat fleet in Cornwall.
In Paris cellars, a handful of masters still buy young cheese and finish it themselves. Affinage is patience you can taste.
Twelve months in the dehesa, from acorn fall to the curing cellar: the calendar behind the world's most patient ham.
Three wholesalers, from Maine to Cornwall to La Coruna, whose sourcing decisions quietly shape what great kitchens serve.
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