Source: Derek Lacey, BLUERIDGE NOW, 9/22/18

 
Fresh, locally sourced meats and produce make the difference when a chef is putting together her best menu. While terms like “farm-to-table” and “sustainably sourced” may sound like marketing buzzwords, restaurants sourcing their ingredients from their community makes an impact that goes far beyond the plate. Both sides of that relationship are on display at Sierra Nevada’s weekly Tailgate Market, which brings dozens of local growers and crafters to its sprawling wooded site every Tuesday afternoon.

For more of this story, click here.