Food: Slow Food Nation

Eco-friendly chefs take eating well to a whole new level

By Amy Zavatto

John Stewart, co-chef and co-owner of Zazu and Bovolo in Sonoma County, California, is so serious about his handmade salumi that he tattooed a butcher’s cheat sheet on his arm.

Dave Tallent
Chef and Co-Owner, Restaurant Tallent (Bloomington, IN)
Being Midwesterners, chef Dave Tallent and his wife, pastry chef Kristen Tallent, were all too aware of the irony spreading across their home state of Indiana. You can drive for miles and see one of two things: acres upon acres of farmland, or strip malls featuring fast food. So when they opened their farm-focused eatery in 2003, they wanted to do more than make good food: They wanted to encourage local farmers to contribute. Their menu boasts locally raised produce, duck, lamb, and beef, and Tallent made a deal with area farms to keep growing and supplying him year-round by using naturally heated greenhouses. Those relationships have benefited both the restaurant and the growers. “Now they ask what I’d like and they’ll say, ‘I used to grow that and no one bought it…’ It’s pretty cool!”

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Issue 25

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