The Buffalo farm-to-table movement is making waves at The Atlantic Cities, with its coverage of former Buffalo Rising food editor Christa Glennie Seychew and her account of the rise of the grassroots culinary scene in a city that is typically known for its killer wings. Writer Christine Sismondo, takes us from Christa’s first meet-up with me (the founder of an online publication dedicated to local issues) to her first encounter with farmers at a local food terminal, to her eventual role in helping to develop relationships between the farms and the restaurants. Check it out…
How did you get into the Buffalo food scene?
I went to culinary school, although I didn’t exactly excel. I also wondered how easy it would be for a woman to move up in the kitchen, so I worked front of house. After I had my kids, I was looking for part-time work and just happened to meet the founder of an online publication dedicated to local issues – very forward thinking for that time. I told him I knew a chef who was working hard to use only local ingredients and suggested he write a story on him. He countered I should write the story. And so I did my PTA-mom-best, worked really hard and wrote the best story I could. Then he started assigning me more Buffalo food stories. Read more.