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Farmplicity

Veronica Baetje from Baetje Farms. Bernard Pilon From Norwood Hills Country Club. Chef McConnell from Stone Soup Cottage. J Pollack Photography, courtesy of Feast Magazine. Sunday, November 3, 2013. Owner Natasha Kwan at Frida's Vegetarian Deli. Why do you guys source locally? Well the vegetables are better and there’s less carbon footprint and it tastes better. If it’s successful in the ground here then it’s going to taste better. What do you guys source locally the most? It’s a vegan burger. ...What...

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Farmplicity | blog.farmplicity.com Reviews
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Veronica Baetje from Baetje Farms. Bernard Pilon From Norwood Hills Country Club. Chef McConnell from Stone Soup Cottage. J Pollack Photography, courtesy of Feast Magazine. Sunday, November 3, 2013. Owner Natasha Kwan at Frida's Vegetarian Deli. Why do you guys source locally? Well the vegetables are better and there’s less carbon footprint and it tastes better. If it’s successful in the ground here then it’s going to taste better. What do you guys source locally the most? It’s a vegan burger. ...What&#8...
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Farmplicity | blog.farmplicity.com Reviews

https://blog.farmplicity.com

Veronica Baetje from Baetje Farms. Bernard Pilon From Norwood Hills Country Club. Chef McConnell from Stone Soup Cottage. J Pollack Photography, courtesy of Feast Magazine. Sunday, November 3, 2013. Owner Natasha Kwan at Frida's Vegetarian Deli. Why do you guys source locally? Well the vegetables are better and there’s less carbon footprint and it tastes better. If it’s successful in the ground here then it’s going to taste better. What do you guys source locally the most? It’s a vegan burger. ...What&#8...

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blog.farmplicity.com blog.farmplicity.com
1

Chef McConnell at Stone Soup Cottage | Farmplicity

http://blog.farmplicity.com/2013/10/chef-mcconnell-at-stone-soup-cottage.html

Friday, October 4, 2013. Chef McConnell at Stone Soup Cottage. Stone Soup Cottage is booked solid a month in advance, which means, once you score a spot, you've got a month to think about nothing else other than eating there. Chef McConnell serves guests a six-course tasting menu that features drool worthy dishes inspired by France and Northern Italy and sourced from farms right here in Missouri. What do you guys source locally? What’s your most popular dish? Will you bring that back? Catch and Letting a...

2

Owner Natasha Kwan at Frida's Vegetarian Deli | Farmplicity

http://blog.farmplicity.com/2013/11/owner-natasha-kwan-at-fridas-vegetarian.html

Sunday, November 3, 2013. Owner Natasha Kwan at Frida's Vegetarian Deli. Frida's Vegetarian Deli is all about making "healthy just a little bit healthier." Natasha spends her time whipping up meatless options and raking in the accolades. In 2013 alone, Alive Magazine named Frida's St. Louis' "Best Vegan Menu," Sauce Magazine readers lamented the dietary needs flexibility at Frida's, and the Riverfront Times readers awarded Frida's best wrap, vegetarian section, and vegetarian restaurant. It is cheese&#82...

3

Chef Pilon at The Norwood Hills Country Club | Farmplicity

http://blog.farmplicity.com/2013/10/chef-pilon-at-norwood-hills-country-club.html

Thursday, October 3, 2013. Chef Pilon at The Norwood Hills Country Club. Chef Bernard Pilon's heart is bigger than a mountain lion and you can taste that in his food. He's got passion and personality to spare. The dining room at Norwood Hills Country Club is members-only so we highly suggest befriending some of them and scoring yourself an invite. You'll agree once you read the description of his poutine below. What do you guys source locally? Why do you think sourcing locally is important? I think for m...

4

Owner Roxanne Cypret from Annie Moon's Bakery and Cafe | Farmplicity

http://blog.farmplicity.com/2013/10/owner-roxanne-cypret-from-annie-moons.html

Sunday, October 27, 2013. Owner Roxanne Cypret from Annie Moon's Bakery and Cafe. Why do you think sourcing locally is important? We like to support local farms, that’s one great thing. It also adds a little extra something to your place. What’s your most popular dish? Our Canon Club—that’s our chicken club—that’s a really popular lunch item. And then as far our baked items go, our strawberry cheesecake muffins sell really well/. Which one of your dishes is underrated but secretly a must-order? Annie Moo...

5

Chef Ryan Buettner from Vin De Set | Farmplicity

http://blog.farmplicity.com/2013/10/chef-ryan-from-vin-de-set.html

Thursday, October 17, 2013. Chef Ryan Buettner from Vin De Set. Vin De Set is a beautiful (and incredibly romantic) restaurant that's been serving St. Louis comforting French bistro style food since 2006. Since its opening, Vin De Set has received rave reviews. Ryan Buettner took over the helm as Executive Chef last month after Ivy Magruder moved to work on Gamilin Whiskey House and it's clear he plans to continue Vin De Set's commitment to sourcing locally. Why do you source locally? I'm not sure I can ...

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Veronica Baetje from Baetje Farms. Bernard Pilon From Norwood Hills Country Club. Chef McConnell from Stone Soup Cottage. J Pollack Photography, courtesy of Feast Magazine. Sunday, November 3, 2013. Owner Natasha Kwan at Frida's Vegetarian Deli. Why do you guys source locally? Well the vegetables are better and there’s less carbon footprint and it tastes better. If it’s successful in the ground here then it’s going to taste better. What do you guys source locally the most? It’s a vegan burger. ...What&#8...

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