Over the last decade, restaurant owners, food lovers and public health advocates have placed a new premium on eating fresh, nutritious produce from nearby farms. But they encounter major obstacles trying to bring fresh seasonal ingredients to consumers in the Washington region. We get a local perspective on the challenges of getting healthy food from the farm to the dinner table.


  • Michael F. Curtin, Jr. Chief Executive Officer, D.C. Central Kitchen
  • Ann Harvey Yonkers Co-Director, FRESHFARM Markets
  • Lee Hauter Owner, Bull Run Mountain Vegetable Farms (The Plains, Virginia)
  • Mark Toigo Owner, Toigo Orchards (Shippensburg, Pennsylvania)
  • Cathal Armstrong Owner and Chef, Restaurant Eve (Alexandria, VA)
  • Anthony Chittum Executive Chef, Vermilion Restaurant (Alexandria, VA)

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