EP 81: The Jones Brothers and the Science Behind Modern Farming, Plant Power, and the Going to the "Farmacy."

This was the first time I sat down with both brothers, Bob and Lee Jones, the second generation operators behind Farmer Jones Farm and The Chef's Garden in Huron, Ohio. Farmer Lee is the more familiar, red bow-tied public face of the business, collaborating with chefs and TV personalities across the country to spread the word. Bob Jr. is the the boots-on-the-ground innovator, bringing the revolutionary ideas of their father to life. We talked around a picnic table within view of their bustling farmers market, abundant with the harbingers of spring like rhubarb, strawberries, and asparagus. With the pandemic fallout and a catastrophic barn fire in their rear view, the brothers are back to their usual modus operandi growing some of the most nutrient-dense vegetables in existence using regenerative agriculture practices. Both men evangelize the importance of a plant-forward plate. Sure, it's good for business. But it is also the key to a healthy planet and people. Outside of taking care of their restaurant clients, and the needs of the general public, the Jones brothers are quietly innovating, growing collaborations with chefs and the medical community, and bringing back events and activities for people to fully appreciate the culinary potential of what they grow. This episode is presented by Chef Douglas Katz, and the Katz Group of Restaurants, and The Mohicans Luxury Treehouse Resort.