At Sugar Camp Farm, we have been developing relationships with chefs for the last 11 years. As we have evolved our business and our family, we slowly realized the potential in those relationships. Learn how we have prioritized restaurant sales as our primary income stream, the keys to building and maintaining these relationships, and how we have adapted our growing style to meet the demands of restaurants. We’ll cover what a week looks like on our farm, from sending out the fresh list to when the produce walks through the vendor door at a restaurant and everything in between. This talk is aimed at vegetable growers.