“Food Triage” , plus “Farmer and Chef” Adam Cottrill of Sugar Tree , and Chef Trevor Stockton of the Restaurant at RT Lodge

This episode of The Tennessee Farm table is first information for “Food Triage” in this age of Corona Virus - how to support local, East Tennessee restaurants by utilizing the call ahead, curb side pick up features that many of our smaller restaurants are offering. How to buy directly from farmers in our area who have inventory. How to find food if you do not have a pay check, school closings, or homelessness. And we visit with Farmer Adam Cottrill of Sugar Tree, and Chef Trevor Stockton, Executive Chef at the restaurant at R.T. Lodge. Over the past 7 years I have been sharing stories about people who make our community better through food as chefs, farmers, food banks, farmers’ markets, seed savers, food service workers, and food preservationists on my podcast and radio broadcast.  I want to help all of us in these hard times by sharing information about new ways that our food makers/ restaurants/ agriculture business and non-profits are adapting. Here are links of the farmers, farmers’ markets, food banks.