by projectgreenfork | Sep 30, 2021 | Blog, Food Waste, PGF Restaurant, Project Green Fork Stories, Sustainability, Sustainable practices
This PGF story was written by Laura Bonds. At age 13 Sarah Cai moved from Memphis to China when her family relocated due to her father’s job. For six years she and her family traveled around Southeast Asia experiencing cultures and learning about the food of...
by projectgreenfork | Sep 16, 2021 | Blog, Food Waste, PGF Restaurant, Project Green Fork Stories, Sustainability
The writer of this PGF Story is Laura Bonds. Dory, a tasting-only restaurant owned by Dave and Amanda Krog, wasted no time implementing a zero waste program for their business. In the spring of 2020, Dory was on the cusp of opening when COVID-19 hit and plans to...
by projectgreenfork | Sep 15, 2021 | Food Waste, PGF Restaurant, Project Green Fork Stories
The writer of this PGF story is Laura Bonds. Since this article was written, Curb Market has transitioned to new management. Butch Harmon is now the operating manager. Curb Market has long been inspired by its surroundings and the community it serves. The mission is...
by projectgreenfork | Aug 2, 2021 | Blog, Project Green Fork Stories
This PGF story was written by Laura Bonds. Honoring family tradition is an important element of business for Farm and Fig, a catering company started in 2018. Dino Grisanti and Marc Henley, together with their wives Carolyn and Vanessa, keep history and heritage at...
by projectgreenfork | Jul 20, 2021 | Blog, Project Green Fork Stories
The writer of this PGF story is Laura Bonds. If you live in or have visited Memphis, chances are you’ve tasted a Memphis Made Brewing Co. beer. Fireside, the amber ale dominating 75% of the brewery’s production, is a crowd favorite with its malty flavor and...
