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Article: From farm to downstate table; Flying Pigs Farm's Farm to Chef Express distribution program gets food to New York City restaurants.(Business)
- Article from:
- Albany Times Union (Albany, NY)
- Article date:
- May 1, 2007
CopyrightCOPYRIGHT 2007 Albany Times Union. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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Byline: KATE BRANNEN - Special to the Times Union
SHUSHAN - At Il Buco, a top-rated restaurant in downtown Manhattan, the Porchetta alla Romana, a dish of slow-roasted pig served with white polenta and sauteed Tuscan black kale, can be savored for $29 every night of the week.
Two hundred miles away, in the heart of upstate farmland, Mike Yezzi and his wife, Jen Small, work day in and day out to raise the pigs that eventually wind up in restaurants like Il Buco.
Getting the pigs from the pastures of Washington County to the table is not easy and it's not cheap. For Yezzi and Small, it requires endless coordination and cooperation among chefs and ...