Harvest 18 creates delicious, locally sourced classics

Name: Harvest 18 creates delicious, locally sourced classics
Uploaded: 2015-12-02T20:58:36.000Z
Duration: 2 min 50 s
Description: See how the Farm to Fork movement delivers both delicious locally sourced food, and a challenges for both farmers and chefs. How Harvest 18 is overcoming these challenges and creating delicious southern classics.

See how the Farm to Fork movement delivers both delicious locally sourced food, and a challenges for both farmers and chefs. How Harvest 18 is overcoming these challenges and creating delicious southern classics.

Posted 12/2/2015, 8:58:36 PM Updated 9/23/2025, 7:51:02 PM

WHICH THEY'RE PRODUCED AND ITEMS

FOR HANUKKAH SEASON AS WELL

>>> MY NAME IS JASON SMITH.

WE'RE AT HARVEST 18 IN BURR HAM,

NORTH CAROLINA.

HARVEST 18 IS A SOUTHERN

AMERICAN FARM TO FORK

NEIGHBORHOOD RESTAURANT.

OUR CUSTOMERS LIKE THE IDEA WE

ARE AWARE OF WHERE THE FOOD IS

COMING FROM.

THEY LIKE THE IDEA WE KNOW FIRST

NAME WHO WE'RE GETTING

INGREDIENTS FROM AND WHAT'S

GOING INTO PRODUCTION OF THESE

INGREDIENTS.

>>> I'M NICOLE MILLS.

THE FARM HAS BEEN IN MY

HUSBAND'S FAMILY SINCE 1935.

WE'RE TRYING TO CREATE A BETTER

EXPERIENCE, ALL'K

NATURAL, N

ADDED HORMONES.

BECAUSE OF THE WAY

WEO

FEED OUR

CATTLE, IT'S A FIBER BASED IS

SUPPLEMENT.

OUR BEEF WOULD BE DIFFERENT THAN

SOMETHING YOU GET IN THE GROCERY

STORE.

IT IS DRY AGED.

BEFORE WE CUT IT, IT HANGS FOR

14 DAYS.

IT HAS A KNIFE BEEF FLAVOR.

WE HAVE PARTNERED WITH SEVERAL

RESTAURANTS THERE

A HANDFUL FOCUSED ON DOING

LOCAL.

JASON SMITH.

I KNOW HE LOVES USING OUR MEAT

FOR HIS MEAT LOAF.

IT'S ON THE MENU.

>> HAVING INGREDIENT DRIVEN FOOD

THAT'S SEASONAL WE'RE BUYING

FROM LOCAL PRODUCERS WHETHER

COLLARS IN THE FALL FROM BIRCH

FARMS OR YEAR AROUND

RELATIONSHIP LIKE THE GROUND

BEEF WE USE IN MEAT LEAF.

UTILIZING THESE INGREDIENTS IS

VALUE WE GIVE TO OUR GUESTS.

>> IT'S A HUGE CHALLENGE IN THE

INDUSTRY FOR LOCAL FARMERS TO

GET PRODUCTS TO THE RESTAURANT.

U.S. FOODS IS A GREAT PART OF

THAT FOR US FARM AREAS, THAT'S A

CHALLENGE.

WE DO A JOB GROWING IT.

YOU HAVE TO GET IT TO THE

CONSUMER.

THAT'S WHERE THEY COME IN.

>> ONE OF THE BIGGEST HURDLES IS

PATHWAYS THESE FOODS GO ON.

GETTING FROM POINT A TO POINT B.

I DON'T THINK WE WOULD HAVE THE

FAMILY FARM BEEF IF IT WASN'T

FROM THE COMMITMENT FROM A

COMPANY LIKE U.S. FOODS.

BUYING LOCAL IS OUR WAY OF

GIVING BACK TO THE COMMUNITY.

IT'S NOT ONLY IMPORTANT FOR OUR

CUSTOMERS BUT I THINK IT'S PART

OF BEING FISCALLY RESPONSIBLE.

I THINK IT'S PART OF KNOWING

WHAT WE'RE SERVING.

I COOKED THIS FOOD FOR MY

7-YEAR-OLD DAUGHTER.

I WANT TO KNOW WHAT I'M FEEDING

MY 7-YEAR-OLD DAUGHTER