What's going on everyone? Kevin from Epic Gardening here. We've got another epic

awesome guest. Today we have Chef Chris from Urban Farmer

Restaurant which is I guess you could say a true Farm to Table restaurant and we'll get into what that means in Denver and he's also the owner of Lost Creek micro farm so a really great combo of a farmer chef and I thought who better to have on to help us really understand what a high level

professional is doing from a farm and cooking perspective so maybe we can

bring some of that knowledge down into our home gardens and our home kitchens.

So first of all, Chef Chris, thanks for coming and second, I think it would be great to just

give a quick overview of the restaurant and the farm and kind of what you're doing there.

Absolutely. Well, thanks for having me Kevin and appreciate being here.

The restaurant is Urban Farmer, Denver in downtown. We were by Union Station at the

Oxford Hotel on 16th and Wazi.

And what we're doing is farm to table.

Now, I know that's a term that people use a lot.

But we're really looking from the feet of our cattle,

how they're treated, and how they're put on the menu, for cattle, how they're treated,

and how they're put on the menu, for instance,

in all of our stakes we have.

It's from grass-fed, grain-fed, dry-age, things like that.

Whole animal butchery, so we have whole cows that come in probably quarterly and then month

a month when we get busier in the summertime.

Whole pigs and things like that that we use throughout our programs making our own sausages and

bacon as well. But then even using you know the beehives up top on the

rooftop where I'm a beekeeper and so using that to cut comb in the restaurant.

...