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EATYALL: Chefs Tell the Story of Farmers

Dec 20, 2019

Have you ever experienced the “fully loaded Cadillac” of the nut world before?

Alex Willson of Sunnyland Farms and his family have built their business upon selling just that since 1948. Their high-quality nuts, dried fruits, and gifts have been transforming chefs creations, office gifts, and the kitchens of home...

Dec 13, 2019

After two and a half years of sourcing, planning, and experimenting with recipes, Rob Forster, Chand Harlow, and Thomas Alexander had developed a gin they loved.

But one question remained: If we distill it...will it sell?

With the major overhead costs that producers have to cover, that question is one that makes...

Dec 5, 2019

The state of the dairy industry is fragile, if not grim. After years of selling milk at prices below production cost, hundreds of family farms are selling out, many ending farming legacies going back for generations.

But not Mattingly Farms in Austin KY. 

In the midst of a struggling industry, Mattingly Farms is growing...

Nov 21, 2019

When New Orleans chef, Amy Sins decided to start a restaurant, she knew immediately it wasn’t going to fit the mold of “ordinary”. So she set out to create a truly unique dining experience that stood apart from the thousands of other restaurants in New Orleans. Years after finding success, her business model has...

Nov 14, 2019

Levon Wallace has been a part of restaurants seating 40, and restaurants seating 400. Along the way, he's come to learn what the best restaurant-producer relationships look like at different scales of operations.

In this episode, Andy and Levon discuss how chefs and restaurants can begin what Levon refers to as...