Synopsis

A renewed appreciation for local sourcing has taken root in culinary circles. From Boulder, Colorado, a college town tradition since the 1920s, comes grass-fed beef burgers. In Chicago, a family restaurant elevates biscuits and gravy with free-range duck. And in Norfolk, Virginia, a visit to a farmer's market reveals a farm-fresh approach to every component of the meatloaf – a destination favored by discerning diners.