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First Aired - 07/19/2009 02:00PM
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On this week's Heritage Radio Network Special: Named after the river that runes through Durham, North Carolina, Eno will offer a revolutionary twist on the farm-to-table movement. Here's the scoop:
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Eno: From Farm to Table In 9 Miles (11:12)
Tags:
Durham NC, Richard Holcomb, Coon Rock Farm, farm-to-table dining, revolutionary restaurant models, Jamie DeMent, Jamie's culinary and career background, North Carolina traditions, preserving, canning, getting in touch with good food production, Zely and Ritz Restaurant in Raleigh North Carolina, Richard grew up farming, Richard's purchase of Coon Rock Farm, Richard's professional and culinary background, Marco Shaw: Head Chef of Eno, Shaw's farm-to-table experience, Marco's menu will change daily,Why Is Farm-to-Table and Sustainable Eating So Important (12:44)
Tags:
menu to change according to weather, farm-to-table is good for the farm and good for the table, whole animals, utilizing off-cuts, inventive menu design, making the Eno model affordable, low transportation costs, Eno meant to re-create experience of living and eating off a farm, media attention, pay a little more from your hamburger and get it local, Eno's Grand Opening, www.enorestaurantandmarket.com, market component to restaurant, take out breakfast, buy anything on the menu at the marketplace to go, 8 miles from farm to table, provides more access in Durham area to food people should be eating, educational component to Eno's program, braising, stewing, servers must take a weekly shift on the farm, servers better educated about food they are offering, why is the farm-to-table model so vital to the well-being of American foodways?, why has there been a resurgence in interest in farm-to-table movement?,To comment on this episode click here. There are currently Comments
