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23: Farming for Michelin-Starred Restaurant Pearl Morissette | Culinary Farmer Shane Harper

112 min • 16 januari 2025

This week, we speak with Shane Harper, chef-turned-farmer who combines culinary expertise with innovative farming practices to bridge the gap between the farm and the table.

Shane shares his journey from running pastry kitchens in Toronto to becoming a grower for one of Canada's premier farm-to-table restaurants. He explores how his structured approach in fine dining kitchens informed his farming methods, focusing on efficiency, flavor, and the lifecycle of plants. We dive into his philosophy of creating self-sustaining systems on the farm, his insights on working with chefs to redefine "farm-to-table," and the importance of reconnecting people with the land.

Shane highlights the value of precision in farming, his experiments with unique crops, and his belief in the "great reskilling" movement—encouraging a return to hands-on, sustainable trades. This conversation is a deep dive into the intersection of hospitality and agriculture, offering inspiration for chefs, farmers, and food enthusiasts alike.

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Timestamps

[03:29] Transitioning from fine dining to establishing a farm-to-table garden.

[07:15] Starting the garden at a Michelin-starred restaurant and earning a Green Star.

[10:10] Building a sustainable farm and experimenting with new crops.

[15:00] Understanding crop lifecycles and their applications in culinary farming.

[18:50] Developing self-regulating farm systems and animal integration.

[22:15] Challenges in learning through trial and error as a new farmer.

[26:30] Working directly with chefs to craft menus and ingredient strategies.

[31:45] Transitioning from market gardening to hospitality-driven farming.

[35:20] The importance of flavor-driven agriculture and chef collaborations.

[40:30] Learning from mistakes and adapting farm practices.

[45:50] Exploring the future of farming as a celebrated profession.

[50:10] The power of storytelling in connecting guests with farm experiences.

[55:20] Advice for farmers working with chefs and understanding their needs.

[01:00:40] Economics of running a farm for a restaurant.

[01:05:20] Joys and challenges of farming life.

[01:10:15] The "great reskilling" and its cultural significance.

[01:15:00] Final reflections on farming as a timeless and essential profession.

[01:21:10] Rapid Fire Q&A - The French Laundry by Thomas Keller