How does a farm serve and grow with a restaurant? How do chefs flex their menus around seasonality and other farm realities? This moderated discussion between farmers and chefs will cover three real-world examples that span the state of California. The Farmer and the Cook in Ojai unites a 12-acre organic farm and a bohemian cafe. Dusty Buns Bistro operates two food trucks and two brick-and-mortar restaurants in Fresno and San Francisco, all built on direct farm relationships. Tower Urban Family Farm is a no-till farm that caters to professional chefs. This workshop will explore the intertwined relationships of these operations.