EATER
MARCH 24, 2021
After 11 years as a coastal science and policy specialist in Boston, Chantal Lefebvre and her husband Mike Newman moved to Northwest Michigan in 2007 to be closer to family that’d recently relocated there. From the get-go, she wanted the business to focus on becoming a sustainable operation.
The Wine Knitter
OCTOBER 26, 2019
Their son Daniel joined the team in 2007 and was involved in taking steps to direct the estate towards biodynamic farming and organic production. Daniel said, ”We are totally organic and our goal now is certification” The winery was renovated starting in 2013 and was completed in 2015.
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Modern Restaurant Management
OCTOBER 29, 2020
All meals are equipped with an added layer of health and safety – with Flippy ROAR serving as a contactless, automated solution with NSF International certification, a trusted industry organization providing standard testing and registration for commercial foodservice equipment and nonfood compounds. In total, approximately 14,580 lbs.
Modern Restaurant Management
FEBRUARY 21, 2020
. “VISIT PHILADELPHIA and the James Beard Foundation are thrilled for our unique partnership that brings the culinary and tourism industries together to make it easy for travelers to support delicious, diverse, and sustainable food,” said Jeff Guaracino, president and CEO, VISIT PHILADELPHIA. As the first sushi chain in the U.S.
Modern Restaurant Management
JUNE 14, 2020
Both of us have a firm belief that only businesses with high-quality and profitable growth will sustain in our sector. I’ve known Jitse since 2007 and his story is much like mine. But hygiene needn’t come at the expense of sustainability, says Alec Frisch, vice president and general manager of Foodservice with GP PRO.
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