Restauranteurs go back to the farm
On a recent morning in Wisconsin, employees of The Informalist restaurant took a field trip. Clad in jeans, sweatshirts and sturdy shoes, they toured DragSmith Farms in the town of Barron to walk among the micro greens and organic vegetables they’d be serving later that night. “We toured the greenhouses and the farmer’s house and saw a good deal of our salad mix,” says The Informalist’s front-of-house manager Amy O’Connor. The idea, she notes, is to ignite the staff’s passion…
