Local food systems. They’re complex. And getting food from farms to restaurants is just one piece of an intricate puzzle which has yet to be mastered, even in places like Wisconsin where agriculture is abundant.
This week, we’re talking with Dave Swanson, chef and owner of Braise restaurant and culinary school and proprietor of Braise RSA, a hospitality veteran who has been working for over a decade to connect the dots between farms and restaurants. During our conversation, he offers us an inside look at the state of local food transport, the struggles that have been compounded by the COVID-19 pandemic and the ways folks can support hard-working farmers.