Farm to table or truck to table? How Northeast Ohio chefs feed diners

"The Menu: Food Suppliers" The concept of farm-to-table food sounds great, but in some cases, it's not a realistic model for the restaurant industry. Thursday on the "Sound of Ideas," we'll look at the food supply landscape and how chefs and restaurateurs manage to keep their operations running while providing high-quality meals to their customers. Zachary Smith, a reporter at Crain's Cleveland Business, looked at how broadliners, which are national companies that supply restaurants, are competing with local purveyors and the impact that can sometimes have on food quality. Guests: - Zachary Smith, Reporter, Crain's Cleveland Business - Cameron Pishnery, Executive Chef, Edgewater Hospitality Group - Emily Sullivan, Owner, Emily's Cleveland - Jeremy Umansky, Co-Owner, Larder Delicatessen Robin Greenfield's Environmental Activism Then we’ll pivot to an environmental activist who is taking the concept of local food to another level. Robin Greenfield has been spreading a message of environmental responsibility through various acts, and his current endeavor is to survive on food he has either harvested or foraged for one full year. He spoke with Ideastream's Drew Maziasz ahead of an event in Northeast Ohio. Guests: - Robin Greenfield, Environmental Activist - Drew Maziasz, Coordinating Producer, Ideastream Public Media