Before startups that connect chefs to local farmers and before apps that promote sustainability, there were people within the foodservice industry serving as the middleman between restaurants and the farmers that supply them. They're called foragers. And although technology has quickly positioned itself to be the new in-between for chefs and farmers, there are still some who prefer the 'old-fashioned' and personal role a forager plays.
One such woman is Valerie Broussard: food activist, sustainability champion and recipient of the 2013 Catherine Brandel Fellowship. It was Ms. Broussard's culinary path that eventually led her to the role of forager at Austin's W Hotel. Read More