While we don't sell ostrich eggs for eating, we explore the benefits and challenges of serving up the world's largest eggs.

“Farm-to-table” (sometimes called “farm-to-fork”) traditionally refers to the use of food that has been grown, prepared, and consumed either on-site in a single location, or without passing through a middleman such as a grocery store or other distributors.  The traditional meaning has been blurred somewhat by its use to describe farmer’s markets, restaurants that source local or regional foods, and even grocers that retail foods from local and regional producers.  Today, farm-to-table is as likely to refer to greater transparency in food sourcing and support for local/regional producers, in addition to the traditional meaning.