For generations, vegetables have been relegated to side dish status on the typical American table. That’s changing, however, and farmer Lee Jones has been at the forefront of that change, working his 300-acre family farm along the Ohio coast of Lake Erie, growing every imaginable or probably vegetable for top-notch restaurants around the world.
His work is part of a decades-long quest that started with his father to grow healthier, high-quality vegetables without chemicals or genetic modifications.
In the process, The Chef’s Garden has established a world famous center for innovation in research and regenerative farming and also operates the Culinary Vegetable Institute, attracting top chefs from around the world.
Just in time for Thanksgiving, Farmer Lee Jones is back to talk about bountiful feasts, making vegetables the star of your holiday dinner and the trend of regenerative farming.
Guest:
- Farmer Lee Jones, founder of The Chef's Garden and author of The Chef’s Garden: A Modern Guide to Common and Unusual Vegetables with Recipes.
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