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Episode 21: Becca Hegarty

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Manage episode 227690941 series 2324615
Content provided by How We Get To Next. All podcast content including episodes, graphics, and podcast descriptions are uploaded and provided directly by How We Get To Next or their podcast platform partner. If you believe someone is using your copyrighted work without your permission, you can follow the process outlined here https://player.fm/legal.

Alicia talks to chef Becca Hegarty, one of Zagat’s inaugural 30 Under 30 list of “culinary superstars” and co-founder of the Bitter Ends Garden & Luncheonette, an organic farm, bakery, and restaurant in Pittsburgh, Pennsylvania. They discuss the branding of the farm-to-table concept versus its realities, the economics of buying or renting land to grow food, and the emotional cost of caring for livestock destined to become meat. Written and presented by Alicia Kennedy Produced by Sareen Patel

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31 episodes

Artwork
iconShare
 
Manage episode 227690941 series 2324615
Content provided by How We Get To Next. All podcast content including episodes, graphics, and podcast descriptions are uploaded and provided directly by How We Get To Next or their podcast platform partner. If you believe someone is using your copyrighted work without your permission, you can follow the process outlined here https://player.fm/legal.

Alicia talks to chef Becca Hegarty, one of Zagat’s inaugural 30 Under 30 list of “culinary superstars” and co-founder of the Bitter Ends Garden & Luncheonette, an organic farm, bakery, and restaurant in Pittsburgh, Pennsylvania. They discuss the branding of the farm-to-table concept versus its realities, the economics of buying or renting land to grow food, and the emotional cost of caring for livestock destined to become meat. Written and presented by Alicia Kennedy Produced by Sareen Patel

  continue reading

31 episodes

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