Flagstaff LIVE: A Labor of Love: The difficulties, rewards, and truth about farm-to-table

by Taylor Haynes

Joe Rodger, executive chef at Shift in Flagstaff, delicately twirls thinly cut squash on a pristine white plate. He then disperses peas across the top, along with an oily dressing. Finally, he tops the dish with edible, orange flowers called nasturtium. The plate is artfully done—almost too pretty to be eaten. He explains where each ingredient was sourced, mentioning the peas and nasturtium are from Sweetwater Farm, roughly a 35-minute drive from the door of Shift.

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