Latest / San Diego Magazine's Happy Half Hour
The Farm Adopted by San Diego's First 3-Star Michelin Restaurant
Over the last few decades we've really started to ask questions about what we're eating. Does the green label really mean organic—or was it grown on an organic "section" of a farm, gobbling up pesticides in the wind? If I'm buying this tomato in January, and it was grown in Florida sand, picked unripe, and gassed on the train on the way to California—what, exactly, am I getting out of this? Why do some eggs look like mandarins and some look like a vague notion of the color yellow? Farmers markets definitely make us feel better about what we're putting on our tables. You get to meet the people…
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