"Perhaps it's no wonder then that it's given birth to some of the strongest slow food movements in the country, led by in-state visionaries such as Susan Watkins and Barbara Kingsolver - seriously, Kingsolver's 2007 book "Animal, Vegetable, Miracle: A Year of Food Life" was what got many people, including my mom, into sustainable eating in the first place (it's among the best books for food lovers). With this context in mind, Virginia is, unsurprisingly, truly a mecca for farm-to-table dining."
"Paired with having spent some time as a kid living on a working communal farm, I'm extremely familiar with Virginia's agricultural and dining scene. And the farm-to-table restaurants that sit in the middle of that are glorious. Think gleaming heirloom tomato appetizers, stone fruit cobblers, and smoked fish entrees. Here, the bounty of Appalachia, the Chesapeake, and the vineyard hills come together for a diverse and produce-forward foodway."
Virginia has fertile soil, thriving wine country, crustacean-filled bays, trout-rich rivers, and abundant peanuts, supporting diverse local foodways. Strong slow food movements led by leaders like Susan Watkins and Barbara Kingsolver have increased interest in sustainable eating; Kingsolver's 2007 book Animal, Vegetable, Miracle inspired many readers to adopt sustainable practices. The state's farm-to-table restaurants showcase heirloom tomatoes, stone fruit cobblers, smoked fish entrees, and produce-forward cuisine that blends Appalachian, Chesapeake, and vineyard influences. Many chefs and restaurateurs emphasize local sourcing, and standout venues such as Bloom Restaurant & Wine Bar in Roanoke exemplify vegetable-forward, consciously crafted menus.
Read at Tasting Table
Unable to calculate read time
Collection
[
|
...
]