Nora Pouillon and the Birth of the Farm-to-Table Movement

… time on their farm, just outside Vienna. There on-site caretakers Nanni and Alois grew all their own food, composted, baked and made their own soap. Everything that could be used or reused was, including human waste. Pouillon lovingly describes home-made cream, corn mush, and a sourdough bread that took all day to bake. Pouillon’s interest in food began early. Besides hanging out in Nanni’s kitchen, she watched her grandmother, Omi, kill chickens neatly and carefully before using every bit …

True Food Kitchen chef favors healthy, ethnic foods

By Karen Fernau, The Republic | March 31, 2015 Chefs can be both informative and entertaining. Chef Q&A offers a peek into the kitchens and minds of top Valley chefs. Chef: Arik Markus of True Food kitchen. What are a few of your favorite local eateries? It really runs the gamut. I love True Food kitchen’s focus on healthy, fresh foods, and the salads and desserts at Juby True are killer. I may be a bit biased (both are Fox Restaurant Concepts brands). My family loves Joyride Taco …