The Wall Street Journal takes a look at chefs and restaurateurs with country homes — including David Bouley, Zakary Pelaccio, and Jose Garces — who are growing their own vegetables: "Few of these A-list chefs see themselves as gentleman farmers. Instead, most expect to see a return on their investments in land, implements and time. Some of that return comes in the form of premium ingredients at a lower cost, but there is also bang for the buck in touting the farm-fresh nature of their food to customers." [WSJ via @gastropoda]
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