I am sitting at Cleveland Hopkins Airport waiting to board my flight back to LA after a great couple of days at the Saturday6 kick-off event. We visited Troy-Bilt, Inc and got to see their entire operation, their people and even test-drive some equipment. Then we were off to Chef’s Garden, Inc, in Huron, Ohio to se their amazing greens and learn how they serve top flight chefs with some of the world’s best greens. Lunch was at the Culinary Vegetable Institute where we learned about their VeggieU educational programs.
The is a slide show of our entire visit. I will be highlighting individual photos over the next several week and talking more about the Saturday6 program.
Disclosure: This post is in conjunction with my paid partnership as one of the Saturday6 from Troy-Bilt. All thoughts are my own.