Brooks Lamb, The Bar at Willett, One Big Helpful Question
Older farmers are getting older. How do young farmers get through the gate?
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Lots to discuss about local food — its integration into more households and restaurants, its value in our culture and community — but here's one small thing we can do to make a big whopping difference.
It's a simple question, asked several different ways.
Next time we're sitting down to a restaurant, ask the server:
What local farms are part of your menu?
It's a small question easily asked with a dormant power to really alter the restaurant industry here.
Start playing I-Spy when you go out to eat. Doesn't matter where, just ask, quietly or out loud: how many local farmers does this restaurant support? What evidence do you see of local farmers?
We don't ask this casually, remembering a decent understanding of economics: local food costs more, which means the menu prices increase, which is a threat to the nightly book, especially in a time of what feels like a contracting economy.
Yet, there's also a return: local food dazzles and tastes infinitely better, which means: more guests, more revenue.
Just imagine if three dozen more restaurants each added just two more local farmers to each of their menus.
What local farms do you have on your menu?
Where does your chicken come from? Or eggs? Or lettuce, cheese, beef? (Dealer's choice. You choose the item.)
Been thinking about this question after a friend told the story about a local restaurant owner who confessed: no guest ever asks.
Our good friend Brooks Lamb just published an essay in the New York Times called: Why the Kids Won't Farm.
Brooks is a dad, husband, farmer, author and teacher in West Tennessee; he's was one of our first sold-out Little Coyote Speaker Series, and he's a Braves fan, which ... well, we don't yet know what that means in 2026.
His essay is thoughtful and quintessential Brooks: with care and love, he explains — to the New York Times, no less — why young farmers can't, and won't, start farming.
Brooks begins his essay with a gut-punch of an opening.
Regionally, we know this to be true. Decreasing farmland, increasing costs, plus the Big Question that may cause the most wobble:
Is local food something this region cares about?
So, when we go out to eat, whenever and wherever, this tiny practice of asking can make a tremendous difference.
"Farmers are badass," said Raven Humphrey.
Well, we think Raven is badass, and hope you saw our Sunday feature and our road trip with her. Plus, she's hosting a fourth Amaro Evening next month: April 9, a Thursday evening, at Calliope.
This time, she'll dust off some secret amaros for an in-depth look at the unorthodox recipes. These events sell-out, with a rousing and informative two-hour experience of amaro, thanks to Raven, paired with Calliope small bites.
Tickets are offered first-dibs to all members of The Table and can be found here.
How are your trees and spring plants?
We had two young figs I planted a week ago that were really excited to grow: greening out some pretty leaves, a straight stem, they just seemed happy.
Before the snow-frost-what-the-hell-event, I covered them up with a make-shift cloche and ground covers. Ugh. The leaves were wilted anyway. Am hoping they pull through.
You understand, all you spring growers out there.
Finally, a big event for tomorrow night:
On Thursday, March 19, Easy Bistro & Bar welcomes The Bar at Willett for a guest chef and bar takeover, featuring Executive Chef John Sleasman and GM/Beverage Director Andrew Pope.
The Bar at Willett — launched in 2019 in Bardstown, Kentucky, and a James Beard semifinalist — is one of the most popular spots on the Kentucky Bourbon Trail.
On Thursday, "Chef Sleasman will present six dishes on the dinner menu, alongside Chef Erik Niel and the Easy Bistro team. Andrew Pope will showcase four signature cocktails featuring Willett spirits, along with distinctive whiskey pours," Easy's team announced.
Check out this menu: yellowfin tuna with mango kosho, tepache ponzu, and tostones; pâté en croûte; pasta with black trumpet mushrooms, escargot, sherry, and black truffle; and a hearth-roasted pork chop from our friends at Bear Creek Farm. (One of many local farms on the Easy menu, FYI.)
"The cocktails will highlight Louisiana and New Orleans influences, nodding to Chef Erik Niel’s upbringing in Louisiana and the New Orleans ties of the Willett founding family," Easy's team said.
And, check this out: "Hand-carved cocktail ice will be brought directly from The Bar at Willett for the event."
Dinner service runs from 5–9pm. Reservations are recommended.
Story ideas, questions, feedback? Interested in partnering with us? Email: david@foodasaverb.com
This story is 100% human generated; no AI chatbot was used in the creation of this content.
food as a verb thanks our sustaining partner:
food as a verb thanks our story sponsor:
Rising Fawn Gardens
Lots to discuss about local food — its integration into more households and restaurants, its value in our culture and community — but here's one small thing we can do to make a big whopping difference.
It's a simple question, asked several different ways.
Next time we're sitting down to a restaurant, ask the server:
What local farms are part of your menu?
It's a small question easily asked with a dormant power to really alter the restaurant industry here.
Start playing I-Spy when you go out to eat. Doesn't matter where, just ask, quietly or out loud: how many local farmers does this restaurant support? What evidence do you see of local farmers?
We don't ask this casually, remembering a decent understanding of economics: local food costs more, which means the menu prices increase, which is a threat to the nightly book, especially in a time of what feels like a contracting economy.
Yet, there's also a return: local food dazzles and tastes infinitely better, which means: more guests, more revenue.
Just imagine if three dozen more restaurants each added just two more local farmers to each of their menus.
What local farms do you have on your menu?
Where does your chicken come from? Or eggs? Or lettuce, cheese, beef? (Dealer's choice. You choose the item.)
Been thinking about this question after a friend told the story about a local restaurant owner who confessed: no guest ever asks.
Our good friend Brooks Lamb just published an essay in the New York Times called: Why the Kids Won't Farm.
Brooks is a dad, husband, farmer, author and teacher in West Tennessee; he's was one of our first sold-out Little Coyote Speaker Series, and he's a Braves fan, which ... well, we don't yet know what that means in 2026.
His essay is thoughtful and quintessential Brooks: with care and love, he explains — to the New York Times, no less — why young farmers can't, and won't, start farming.
Brooks begins his essay with a gut-punch of an opening.
Regionally, we know this to be true. Decreasing farmland, increasing costs, plus the Big Question that may cause the most wobble:
Is local food something this region cares about?
So, when we go out to eat, whenever and wherever, this tiny practice of asking can make a tremendous difference.
"Farmers are badass," said Raven Humphrey.
Well, we think Raven is badass, and hope you saw our Sunday feature and our road trip with her. Plus, she's hosting a fourth Amaro Evening next month: April 9, a Thursday evening, at Calliope.
This time, she'll dust off some secret amaros for an in-depth look at the unorthodox recipes. These events sell-out, with a rousing and informative two-hour experience of amaro, thanks to Raven, paired with Calliope small bites.
Tickets are offered first-dibs to all members of The Table and can be found here.
How are your trees and spring plants?
We had two young figs I planted a week ago that were really excited to grow: greening out some pretty leaves, a straight stem, they just seemed happy.
Before the snow-frost-what-the-hell-event, I covered them up with a make-shift cloche and ground covers. Ugh. The leaves were wilted anyway. Am hoping they pull through.
You understand, all you spring growers out there.
Finally, a big event for tomorrow night:
On Thursday, March 19, Easy Bistro & Bar welcomes The Bar at Willett for a guest chef and bar takeover, featuring Executive Chef John Sleasman and GM/Beverage Director Andrew Pope.
The Bar at Willett — launched in 2019 in Bardstown, Kentucky, and a James Beard semifinalist — is one of the most popular spots on the Kentucky Bourbon Trail.
On Thursday, "Chef Sleasman will present six dishes on the dinner menu, alongside Chef Erik Niel and the Easy Bistro team. Andrew Pope will showcase four signature cocktails featuring Willett spirits, along with distinctive whiskey pours," Easy's team announced.
Check out this menu: yellowfin tuna with mango kosho, tepache ponzu, and tostones; pâté en croûte; pasta with black trumpet mushrooms, escargot, sherry, and black truffle; and a hearth-roasted pork chop from our friends at Bear Creek Farm. (One of many local farms on the Easy menu, FYI.)
"The cocktails will highlight Louisiana and New Orleans influences, nodding to Chef Erik Niel’s upbringing in Louisiana and the New Orleans ties of the Willett founding family," Easy's team said.
And, check this out: "Hand-carved cocktail ice will be brought directly from The Bar at Willett for the event."
Dinner service runs from 5–9pm. Reservations are recommended.
Story ideas, questions, feedback? Interested in partnering with us? Email: david@foodasaverb.com
This story is 100% human generated; no AI chatbot was used in the creation of this content.
Food as a verb thanks our story sponsor:
Food as a Verb Thanks our sustaining partner:
Food as a verb thanks our story sponsor:
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