by projectgreenfork | Jul 12, 2021 | Blog, Project Green Fork Stories
The writer of this PGF story is Laura Bonds. The concept? Meat and cheese. The brainstorming and decision to create the company? Two hours. Feast and Graze, a charcuterie business whose owners are skilled in beautiful presentation of some of the most-loved foods, is...
by projectgreenfork | Jun 25, 2021 | Blog, Project Green Fork Stories
The writer of this PGF Story is Laura Bonds. For Memphis restaurateurs Ben Smith and Kevin Sullivan, owner and head chef of Tsunami, sustainable practices are more than ingrained systems in their workplace; they are an expression of valuing one’s...
