Egg is a little restaurant in Williamsburg that started as a Southern brekkie spot (hello, artisan scrapple) then eventually added lunch and dinner service, and now has a six-acre farm upstate. Chef George Weld didn't want to replace the farmers he'd been working with already, he just wanted to understand the food system better.

Goatfell Farm is about 2.5 hours away from the restaurant. They're growing 16 varieties of potatoes, ten types of lettuce, and plenty of beans and squash. While the restaurant started out pretty pork-crazy, they're now more veggie-driven. Watch this Food Curated video from documentarian Liza de Guia to get to know the farm's story and mission.


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