When restaurateur Paul Fleming moved to Napa Valley and tasted the difference in eating fresh, unadulterated food straight from the land, there was no going back. “You don’t know what better is until you actually experience it,” he recalls, and was then determined to offer back-to-basics eating all across America. Chef and restaurateur Brian Bennett shared Paul’s vision. Over dinner one evening, both men celebrated the flavor of clean, “real food” ingredients, but lamented how most Americans don’t know where their food comes from and have difficulty accessing higher-quality ingredients. Thus began their quest to change America’s food story. Paul and Brian knew this story must start at the source. They traveled to and partnered with Read more