Category Archives: At the Table (eateries)

Shake your Snail Feather: farm linked menus reaching new audiences with SFNYC

We’re excited to announce we have partnered with Slow Food New York City to help showcase the sourcing of their Snail of Approval Winning Restaurants. The Snail of Approval is awarded to food or beverage providers that serve the NYC community … Continue reading

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Real Time Farms speaks at TEDx

When Cara was invited to speak at TEDx Manhattan, we decided this was a chance for us all to explore the City together – and explore we did! Wednesday night: One of our first restaurants to join us in New … Continue reading

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Portrait of an Artist: Chef Jason Hook

The heavy lifting side to cooking – sliding a bone saw through a 200-pound quarter of beef, for example – belies the regal decadence of the art in the final product. Perfectly balanced orbs of color, texture, flavor and elegance … Continue reading

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A Pizza Journey

Today we’re welcoming guest blogger Nick Fassler, Real Time Farms’ summer MBA intern. Nick is currently an MBA/MS student at the Erb Institute for Global Sustainable Enterprise at the University of Michigan. When he’s not doing school work or helping … Continue reading

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5 Must-Try Food Destinations in Detroit

1. Avalon International Breads (first Detroit eatery to use Real Time Farms) Jackie Victor, co-founder of Avalon (the one with the t-shirt), meets me outside on a sunny day, as a man in front of me relaxes with his iced … Continue reading

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A Sliver of the Sweet Life: DC Restaurants

Concerns such as transparency and accountability may not be forefront within the halls of government but they certainly are when government goes to dine. Sweetgreen Touted as “an ecofriendly salad-centric resto” in Daily Candy, Sweetgreen has taken DC by storm. … Continue reading

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Movers & Shakers: The Many & Brave of Bicycle Food Delivery

As Spring is fast approaching (I swear….), I can’t help but reflect on all of the men and women connecting people to local food, decreasing our use of carbon, and all this on wheels. When I met Ed Weymouth, the … Continue reading

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