We visited artisans and sought out hands-on experience to understand the processes behind food products before they are delivered to the table, to discern the differentiating criteria when sourcing products to fit the values of a company and its market. Results included identifying challenges, techniques, and factors that influence taste and quality.
Studying and comparing practices, ranging from beekeeping, to the process of planting and growing grapes, to exploring permaculture techniques.
Learning how artisans make quality products without artificial additives or preservatives, ranging from fruit conserves to meats.
Transformation from farm to table
Researching the processes involved in vinification, distillation and cheesemaking.