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Growing organic and keeping chefs happyDid you love the tenderloin and arugula sandwich you had at Tage? How about the Thai salad at Fish Trap, or the baked oysters on a bed of spinach at Stone Terrace? In today’s On-StJohn TV interview, find out where all the great produce many of St. John’s restaurants use comes from. Meet Hugo and Josephine Roller and tour their organic farm, below! 10 Responses to “Growing organic and keeping chefs happy” |
 
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May 14th, 2007 07:39
It’s one of the first places we go so we can get a bag of mixed greens and the gardens are so pretty
May 14th, 2007 08:55
This may be your best work to date! Very interesting. I hope they continue to be successful. It is nice to hear about a business that is concerned about the environment and manages to serve other island businesses.
May 14th, 2007 09:10
I love Hugo and Josephine, and their kids are the same…….just very wise and conscious of the way of the world.
Hugo also is a very passioned writer when he does letters to the editor at Tradewinds.
I wish them all the success in the world..
May 14th, 2007 12:05
What great people and a great story. Thanks for bringing it to us.
May 14th, 2007 15:18
As much as i enjoy the beach break video’s. i really like the “Real people of St John” ones more.
May 14th, 2007 22:23
And how do we find their place once we get to Coral Bay?
May 15th, 2007 05:40
I believe that the Lime Inn uses their produce too. The Wasabi lettuce is awesome. Thanks for sharing their story.
May 15th, 2007 06:39
That was great! Nice work, too!
May 15th, 2007 18:36
Nice video.
How great is Josephine!
May 16th, 2007 16:09
Great interview. I can’t wait to visit the garden center in person and get some of those greens!