Posted by Jennifer Heigl
As an organic advocate, I was very interested in attending the recent ‘Farm to Table’ panel at the Vegas Uncork’d festival. Top chefs, including Bellagio Executive Chef Edmund Wong and sustainability advocate Rick Moonen, discussed the importance of supporting local and sustainable farms by designing menus that feature those food items. However, during the panel discussion, Bon Appetit’s Restaurant Editor, Andrew Knowlton, posed a great question:  If you had the choice to purchase organic asparagus from another country or locally grown asparagus, which would you choose? Hands …