Chef Rick Bayless of Frontera Grill in Chicago receives fresh local food including a mesclun mix from grower James Welch of Avalanche Organics in Viola, Wisconsin.
PHOTO: GLENN KAUPERT
Grower Chris Covelli of Tomato Mountain Farm, Brooklyn, Wisconsin, unpacks his fresh produce at Chicago's Frontera Grill.
Frontera's managing chef, Tracey Vowell, left, and grower Rink DaVee, owner of Shooting Star Farm, Mineral Point, Wisconsin, unload a box of fresh watercress at the restaurant.
Chef Susan Spicer of Bayona restaurant in New Orleans finds fresh tomatoes at the Crescent City Farmers Market there.
Chef Susan Spicer selects a Louisiana-caught blue crab at New Orleans' Crescent City Farmers Market. Collaborative members serve only sustainably harvested seafoods.