Innovations Issue: From the Farm to the Table

by

comment

ftt.jpg
  • Aleks Sennwald
This week's cover is our second annual Innovations Issue, where we dug around for a bunch of stuff that middle Tennesseans came up with to improve their respective industries — from reducing our dependence on oil to curing rare diseases.

Food progress wasn't far behind: Dana Kopp Franklin highlighted the local sprouting of the farm-to-table movement at Capitol Grille and Miel, with interesting tidbits about restaurateur Seema Prasad's experiences pulling up fresh veggies from Miel's little farm plot in the morning and serving them up that night.

(Dana also wrote a terrific piece about frogs for the issue as well — worth checking out, even though it doesn't relate to food.)

Add a comment