After over a decade in the restaurant business, I have decided to trade the kitchen for a greenhouse and a chef hat for one made of straw. In chef-driven, fine dining, and bistro kitchens throughout the United States and Europe, one common thread, one underlying principle exists universally; devotion to sourcing quality product. That sourcing begins with the relationship chefs have with the farmers and families growing their food. The cultivation of this farmer to chef relationship is my inspiration for The Bistro Farm. Over recent years, we the consumer have become increasingly more educated. Restaurant guests, home cooks, and average shoppers have shown their willingness to pay for quality, support local sustainable products, and most importantly placed what and how they eat as a priority. This re-prioritization to become aware and make healthy choices about the food we eat has created a new market; a market of producer direct sustainable and organic vegetables grown for flavor and nutritional value, not uniformity and shelf life. Small sustainable farms are leading the next agricultural revolution. These products and philosophies represent the future of food and agriculture. The ever-growing awareness of “where this food came from” and “how it got to my plate” has planted itself in the conscious of the American public. The scope and direction of The Bistro Farm is extraordinary and at the very least visionary. Develop a system of sustainable consumer direct farming that eliminates outside distribution, diversifies agricultural risk, builds sustainable farming practice and creates a local community of food conscious members. A lifetime of experience, unwavering dedication to my craft, and the highest standard of excellence have brought me here to the forefront of the future of food. The Bistro Farm is not a singular venture rather a group enterprise. A movement made possible through the membership of like-minded individuals, ready and willing to create the future of food and farming. Navigating the next decades of growth and change in our food systems is a task best accomplished together as a visionary group; that group is The Bistro Farm. This is our farm. Your Friend, Chef and Farmer, Brian Storey