Think Global Shop Local

​I stopped cooking professionally in 2012, and the last place I was had field to fork on the menu. We had a seasonal menu that we would fully revamp four times a year. It was a challenge that kept me on my toes and offered some great opportunities in food. Just think of how creative and healthy you can cook if you get to roll with the seasons. We also had a CSA that distributed shares at our facility, so we would often get some wonderful surprises, like 300lbs of Hubbard squash. 

But if I am honest sourcing local produce was a massive pain in the ***. Just finding someone to buy from required a large amount of time. Know who has enough product, then getting it delivered (or picking it up for yourself). 
Luckily Ryan has been doing some research and found some really cool resources to help people. We will be rolling these and other tips and tricks as we find and vet them. Because it’s hard enough to start your food truck. 

This a directory provided by the state that you should check out. ( the link doesn't work all the time so paste and go)
 https://www.colorado.gov/pacific/sites/default/files/Colorado%20Farm%20Fresh%20Directory_1.pdf

​Andrew Cole