Restaurants in the Washington region, and around the country, like to boast about serving food from “farm to table.” But recent news reports have called into question whether restaurants are honest about where their food comes from. Some critics say the phrase lost its meaning a long time ago. Kojo explores where the food served to diners in the Washington region really comes from — and whether the phrase should be retired altogether.


  • Corby Kummer Senior Editor, The Atlantic; Food Columnist, The New Republic; Restaurant Critic for Boston Magazine and Atlanta Magazine; Editor-in- Chief of Ideas: The Magazine of The Aspen Institute
  • Jeremiah Langhorne Chef/Owner, The Dabney (Washington, D.C.)
  • Laura Reiley Restaurant Critic, The Tampa Bay Times

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