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The Seed to Kitchen Initiative from the Department of Horticulture brings together chefs, farmers and plant breeders to promote vegetable variety characteristics important to local food systems, such as flavor, fresh-market quality and agronomic performance on smaller-scale farms.

In this video, Madison-area chefs – including Jonny Hunter of Forequarter Restaurant and the Underground Food Collective, and Daniel Bonanno from A Pig in a Fur Coat – sample produce bred with their input, cook with it in their kitchens, and serve dishes they prepared from that produce to the growers themselves. They love the fact that on a daily basis, the partnership with the UW enhances what they serve their clientele.

Video produced by Justin Bomberg of University Communications. For more information contact Julie Dawson, dawson@hort.wisc.edu, (608) 609-6165.