ST. LOUIS — To get a taste of flyover country, a spot near the airport is probably a good place to start.
“It’s kind of weird to be out on a farm and to hear constant plane noise, but that’s pretty common for where we are here,” said Kat, a farm systems coordinator at EarthDance Farms in Ferguson, Missouri.
They’ve been doing organic before it was the thing to do.
“Yes, this farm was established in 1883. It’s been farmed on for over 130 years. We’re pretty sure it’s the oldest organic farm west of the Mississippi,” Kat said.
Today, they send the stuff they grow to the hottest restaurants in town.
In the first episode of the ‘Abby Eats St. Louis’ podcast, we’re sticking to our roots. Literally… the ones in the ground. And learning about how the farm-to-table locavore movement is reshaping our food culture.
We introduce you to the middle man—the figurative to in farm-to-table. He’s one of the most important players in the game, and he’s not a chef or a farmer.
Plus, we explain why one of the biggest chefs in St. Louis—Bulrush’s Rob Connoley—might be a good guy to hire to pick your weeds.
About Abby Eats St. Louis
Abby Llorico tells the story of St. Louis based on what’s on the table. From the hunger for local ingredients, to the booming brunch scene and the craving for creative cocktails, Abby dives into the nitty-gritty of how St. Louis grew to become the foodie town that it is.
Abby Eats St. Louis is hosted by 5 On Your Side’s Abby Llorico.
You can listen to the latest episode in the player below.
Abby Eats St. Louis is available for free on all podcast apps. We’ve included links to some of the most popular platforms below.
Apple Podcasts | Google Podcasts | Spotify | Stitcher | TuneIn | Castbox
Make sure to subscribe to get the latest episode as soon as it drops.
Take a listen and let us know what you think! Have a topic idea or just want to send us your thoughts or comments? Email us at email@example.com.
And make sure to follow the Abby Eats St. Louis podcast on Instagram for more photos, videos and food inspiration.
Seize the plate, St. Louis!