A panel of Lansing, Michigan area restaurant and farm owners discuss local restaurants using locally grown food. Panelists are: Adam Montri, owner of Ten Hens Farm in Bath; Nina Santucci, co-owner of Red Haven Restaurant and the Purple Carrot Food Truck; Jason R. Blastic, executive chef at the Soup Spoon Cafe. The panelists describe their farm and restaurant operations, partnerships between restaurant and farm, opportunities for sourcing locally, business philosophies, environmental and economic sustainability, and how they seasonally adjust their production and menus. The panelists answer questions from the audience. The session is convened and moderated by MSU Librarian Heidi Schroeder. Part of the Michigan State University Libraries' Environmental Series. Held at the MSU Main Library.
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