As a part of his Covid pivot, Bainbridge Island chef Brendan McGill started a CSA program to provide a conduit between his restaurants’ small farm food sources and his admiring clients’ dining tables. The ever-morphing result is a weekly box of high quality ingredients with a newsletter advising on the source of each item and how Brendan would prepare them in his own kitchen. In this podcast, Joseph Lacko, a business associate and friend of Brendan’s, has a conversation with him about the program’s origins and operations.