Reimagining the connection between the Farmer and Chef.

Many restaurants have close relationships with farms, some even have their own, but the majority of corporate chains get ingredients from mass suppliers that ship food thousands of miles before it gets to the shelf or plate.

Austin Blackmore

Chef, Farmer

If you’ve ever grown a tomato yourself you know that it tasted way better than the ones you find at the store. My goal is one, to get more people growing at least some of their own food and medicine, and two to bridge the gap between restaurants and farmers.

I believe one of the major causes of illness is the lack of nutrition in our food, even fruits and vegetables. If I can put really delicious, nutrient dense food back into some of your lives I will feel like I have accomplished something positive for the world.

Creating small private dinners featuring selectively sourced ingredients, some of which I’ll have grown myself. I hope to educate people about the food they are consuming and at the same time show them how good simple ingredients can be.