Katie Startzman, owner of Native Bagel Company of Berea, Kentucky, discusses her bagel making process, where she purchases her ingredients, and community involvement in local production networks. She also discusses sustainability movements in the local community.
Marcella Lovell discusses her personal background and restaurant, Marcella's Farm to Fork. Lovell comments on her decision to buy local for her restaurant, the challenges and advantages that buying local creates, as well as the positive impacts that buying local has on the economy. Lovell also details some of the relationships she maintains with…
