5/20/2013 04:42:00 PM

Are Foragers the Future of Austin's Farm-to-Table Movement?

Barr Mansion
As more and more restaurants focus on the farm-to-table trend, job titles like “forager” are becoming as common as house-made charcuterie with fresh loquat jam. Take, for example, this recent craigslist posting from Barr Mansion, which is looking “to create a farm to table experience by expanding our field production and producing a wide range of products from farm fresh eggs to cheese.”

Austin restaurants like Olivia and Eastside CafĂ© have long had their own gardens and chickens, and they’re now joined by a growing number of locales that want to focus on local, as in house-made or produced. For example, we recently wrote about the bee apiary on Trace’s rooftop so that their food and drinks will use house-made honey. Trace has also has a forager on staff, Valerie Broussard, who works directly with farmers to find unusual plants and herbs. And then there are gardening companies like Seedlings Gardening that help restaurants create and maintain fruit and vegetable gardens.

What do you think about this trend? Is it cool or overkill? Pretty healthy or pretentious? Tell us in the comments below.


Post a Comment