|Chef Cole pausing for a moment at Locale.|
Farmers markets are a passion of mine, but I also know that farmers, especially organic farmers, need to drum up multiple outlets for their produce. Some get people to sponsor the ducks on their farm, others network to sell at a local grocery or a recycle shop, and others supply restaurants.
Chef Katy Cole works with two or three organic farmers to source her produce, meat, and fish. She is excited about them, their work, and the results, which she gets to serve to her guests five days a week at Locale in Meguro. Read my profile of her over at Tokyo Weekender, and then pay Chef Cole a visit. The farmers and your tastebuds will thank you.