How A Woman Is Expanding The Farm-to-table Pipeline From Restaurants To Homes

Posted: Aug 26, 2020

Restaurants have been one of the industries hardest hit by the coronavirus pandemic. As of July 10, 2020, more than 26,000 restaurants closed; 60% of those have closed permanently, according to Yelp Economic Average. With Covid-19 cases still rising, more full or partial lockdowns are expected, which will result in more restaurant closures in the future. It's not just restaurants that have been hit hard. Those who provide their ingredients, such as farm-to-table producers and distributors, have been, too.

Beginning on March 14, 2020, restaurants shuttered, as public health restrictions increased. "Seventy five percent of my business disappeared," said Ariane Daguin, founder of D'Artagnan and a farm-to-table pioneer. D'Artagnan provides quality poultry, meats, foie gras, charcuterie, mushrooms, and truffles to fine restaurants.

Locally sourced food is fresher, more flavorful, environmentally friendly and, often, healthier. No wonder many fine restaurants source their ingredients locally. Diners are willing to pay more for farm-to-table ingredients because doing so promotes local economies, safeguards the environment, and supports proper animal treatment.

As it turns out, so are home cooks.

In 1985, while working at a small charcuterie in New York City, Daguin was excited when the opportunity to market the first domestically produced foie gras presented itself. She is a French immigrant and the daughter of the renowned Gascon chef André Daguin. She and a co-worker pooled their financial resources to launch D'Artagnan, to be a wholesaler of domestically produced foie gras and other local, farm-raised delicacies. The company name refers to the fourth musketeer in Alexandre Dumas's novel. He also was from Gascon.

By Geri Stengel
August 5, 2020

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