A team of chefs wants people to continue the “farm to table” movement even when they’re on the go.
New York City’s farm-to-table restaurants are brimming with fresh ingredients sourced locally.
Cornell graduate John Condzella, 27, leased land on his parents’ East End farm to grow hops. The vines curl up 30-foot trellises and poles and branch out into flowers known as hops. Hops give beer much of its flavor and aroma.