Ye Old College Inn's chef Brad McGeehee talks about the impact of the restaurant's farm, which is located on an adjacent lot: "It means planning the menu isn't just what I'm going to buy but what I'm going to plant months in advance so we can have it... That forces you to think not two steps ahead but 10 steps ahead... Having a farm like this really opens the door to a caliber of young, rising chefs." [Gambit]
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