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EATYALL: Chefs Tell the Story of Farmers

Apr 24, 2019

In this round robin lightning round of interviews live from Eat Y’all Chef Camp at Two Brooks Farm in Sumner, MS in the heart of the Mississippi Delta, Chef Milton Joachim from Charred: a steak & oyster bar in Ocean Springs, MS chats about his adventures into the Mississippi Delta and the true adventure of getting to Eat Y’all Chef Camp including getting dirty in the fields, hunting and learning everything that goes into rice production.

Chef Ryan Cassell from Fenian’s Pub in Jackson, MS discusses networking with other chefs and why knowing your farmers is so important for your restaurant.

Chef John Cartwright from Rivertown Coffee in Florence, AL highlights his journey to his first Eat Y’all Chef Camp and explains why other chefs should consider attending an Eat Y’all Chef Camp.

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