Synopsis

He sought out culinary pioneers, those who had shuttered their original restaurants to cultivate a new vision. In Portland, Oregon, he visited veterans of the nose-to-tail dining scene, now tending a farm-to-table vegan establishment. In Cleveland, a cafe continued its commitment to local sourcing, crafting everything in-house. And in Virginia Beach, Virginia, a brunch spot went so far as to purchase its own farm, nurturing ingredients for their unique potato pancake creation. Across the count