Knowing all about the food on the menu is a big part of the job for Chef Andrew DiDonato at The Hub Cafe, in Lincoln. The Hub makes a point of serving meat that’s considered humanely raised. It’s even certified by the group, Animal Welfare Approved.
That means a lot of homework for DiDonato, who’s still fairly new at the restaurant. There are conversations with farmers, and plans for farm visits.
Back in the kitchen, DiDonato can recite the backstory of a smoked chicken leg sizzling in a skillet. It comes from a local producer, Plum Creek Farms, where the birds spend most of the year outside, roaming on a grass pasture, or inside spacious barns when it gets cold.
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