It's a little bit funny that we speak of "farm to table," because pretty much anything we eat, off any table, comes from a farm (seafood excepted). But making the trip to the table shorter is a worthwhile goal for many reasons, and one of the goals of ., based in the Rogue Valley.
The company brings together people from different parts of the food business--farms, restaurants, and more--in search of connection opportunities, efficiences, and synergies. Host and management consultant, explores the concept in the latest edition of The Ground Floor, our business/entrepreneur podcast.
Cynthia's guest is Drew Gibbs, an Ashland restauranteur and the co-founder and Chief Operating Officer of Global Grange.