Sam.uel | Seven Days | Vermont's Independent Voice

Member since May 4, 2016



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Re: “How Can Farm-to-Table Restaurants Survive?

As someone who owns and operates a food business, getting paid the same as the staff, it's exhausting. Everything is always on the line, there is no end to the work day, and it's hard to keep going if there isn't some light, be it money or other benefits, at the end. Right now its driven by passion, and I totally resonate with the chef's/owners here (and eat at their restaurants).

Katherine, consider what would happen if no one wanted to take the risk of owning something? What incentives would exist to create new businesses trying to upend things.

Richard, Hipster nobheads are annoying, and there is a huge lack of accountability in the restaurant industry. How are we to know whether something came from a massive feedlot or grassfed (which is now meaningless thanks to Ag. Dept.)

Posted by Sam.uel on 05/04/2016 at 8:23 AM

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