"Toward the end of winter, it gets a little... scary and sparse. Come February, we have this very short farm list. It's just cellared roots and some kales. Making that creative takes a lot of mental energy."
"At a time when storms, fires, and droughts are lashing the planet with increasing severity, restaurants like Oyster Oyster source ingredients with a heightened due-diligence around their climate and environmental impacts."
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