Half Story Half Food All Good - Chef Rob Connoley

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The story of a place has to include the story of it\’s food: what was grown and what they ate. Taking that to heart, the owner Chef of Bulrush Restaurant in St. Louis, Rob Connoly, is finding a delicious way to share the story of a special place with special food traditions from the Ozarks. Rob is establishing the Ozark foodway by resurrecting ingredients, practices and recipes of the past. He’s doing so through foraging, hunting, farming and creating extensive partnerships with organizations including the Seed Savers Exchange, Danforth Plant Science Center, St. Louis Archivist Association, and the Osage Nation Historic Preservation Office. Guests dining at his restaurant have an opportunity to try unique cuisine often from before the Civil War with ingredients such as paw paws, cattails and acorns. New technologies accompany the old ingredients with video stories of each course provided to guests before dinner through QR code links. Dinner with Chef Rob Connoly is half story, half food and all good! www.bulrushstl.com

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About Table Talk

The Farm To Table Talk podcast is a virtual table for conversations about ideas, insights, and journeys of chefs, farmers, policymakers, researchers, NGOs and the food-focused public about our food and how it is grown, prepared and shared throughout society. The host, Rodger Wasson is a food and agriculture veteran. Raised on his family’s farm in Central Illinois, he has worked for and with every size, type, and age of farmers and aspiring farmers. Whether new, old, big or small, they are all part of today’s food movement. The Farm to Table Talk podcasts are for those interested in journeys within the modern food system and the stories behind our every bite. Contact rodger@idea-farming with your thoughts, suggestions or questions.