In today’s episode, we speak with Steven Nalls—a professional chef, regenerative farmer, and Escoffier Chef Instructor where he teaches a Farm to Table Experience course.
Steven worked in the hospitality industry for 15 years, and then decided to dedicate his career to building sustainable culinary practices. He also owns Three Sisters Farm & Ranch where he manages animals, builds irrigation systems, and conducts research for farm resources.
Listen as Steven talks about his switch from engineering to culinary arts, how he manages an 80-acre farm, and the true cost for that final plate of food.
