Fruit of the Coop

Restaurant group, egg producer partner to bring farm-fresh eggs to diners

From the coop to the kitchen, how a local egg producer and a restaurant group are working together to promote farm-fresh dining.

2 years ago

‘Yard to table’ movement gets pandemic boost

“I’ve never sold so many eggs in my life.” It’s not been a bad year to be a local producer — or become one! Take a look at how the ‘yard to table’ movement is taking off.

4 years ago

Locally produced ingredients enhance dishes at Morrie’s

From the main course and sharable sides to appetizers and desserts, local ingredients help elevate dishes throughout the menu at Morrie’s Steakhouse.

5 years ago

Egg entrepreneur finds growing market for pasture-raised poultry

Stephanie Peterson started with 16 baby chicks. She now manages hundreds of eggs from pasture-raised hens for her growing business, Fruit of the Coop.

7 years ago

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