introducing sous farmer chef francois

When I first moved down here, it was originally because of a hot lead from brent the butcher, partner behind brooklyn’s the meat hook.  he had said a guy he used to work with at marlow and sons had moved down to athens, georgia--and with a kind off odd smile (which I now can understand)--he said, “and they’re doing a lot of cool stuff.”  the odd smile no doubt referring the tentacle like, farm fueled behemoth that is our farm's family—two nationally known and talked about restaurants, a local coffee roaster and coffee bar, both a vegetable and meat csa for the local community, and a regional network of small scale, sustainable, and humane meat producers.  from the first time i heard about it, i knew i needed to know more...

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