A Story of Collaboration
"Look at where your food dollars are going and make a decision that supports your neighbor."
More than a decade ago, a local food writer brought the first busload of local chefs on a tour of Oles Family Farm. Forward thinking chefs, in search of fresh, local produce that might transform their very approach to menu writing, were treated to an unforgettable visit — walking the fields, picking vegetables straight from the earth, and tasting the clean, unadulterated flavors. One chef even remarked, “I haven’t eaten food like this since I came back from Italy.”
It’s a conversation between farmer and chef — what’s growing now, what’s in peak season, and how it might inspire something new in the kitchen. What is in abundance that could benefit professional creativity. This beautiful collaboration is also a business transaction. How much revenue can be guaranteed, how much waste can be thwarted, how effectively can fields and harvests be planned.
But a thriving farm-to-table scene requires more than just farms and restaurants. Grocers, wholesalers, and consumers all have essential roles. Grocers and wholesalers can source more produce locally, while diners and home cooks can choose to spend their food dollars close to home. When everyone participates, we strengthen the local economy, preserve farmland, reduce environmental impact, and enjoy better-tasting food.
The Oles–Waxlight partnership is proof: when farms, chefs, retailers, and eaters work together, we create something far greater than the sum of its parts. It’s a recipe for a healthier community, a stronger economy, and meals that tell the story of where we live — one delicious plate at a time.
