Heading inland from Seattle , a city he knows well, our foodie adventurer, David Latt, explores Spokane and Eastern Idaho in search of restaurants that fly the flag of the farm-to-table movement. Like fashion, food delights the soul but is often subject to hype. "Organic," "Natural" and "Low Fat" have been co-opted by marketing campaigns, obscuring the true intent of the words. When we think of "farm-to-table," w e imagine a farmer driving a beat up 1980's Ford pick-up to the back door of a neighborhood restaurant and unloading wooden crates filled to overflowing with leafy bunches of arugula, round and firm beets, thick stalks of celery, fat leeks, freshly laid eggs, plump chickens, freshly cured bacon, ripe apples, dark red cherries and juicy peaches. The high quality product inspires the chef who quickly writes the menu for that day's meals. In the ideal, a farm-to-table meal reconnects diners with the seasons and the land.
News and insider tips about travel in the United States and to International destinations. Visits to exotic locations and unexpected adventures. Restaurant reviews. Secrets known only to locals. My travel articles also appear in Luxury Travel Magazine, New York Daily News & Westways Magazine