An Effort to Be More Environmentally Responsible
In January 2015, Tricia started an editorial internship at Mother Earth News. There, she discovered her love for gardening and living a sustainable lifestyle. Her goal is to use her garden as much as possible in her catering, as well as in her own home diet. Throughout the various seasons you can some to expect fresh lettuces, herbs and tomatoes in 2 Chefs' cooking.
In the fall months, Tricia and Ryan preserve their bounty by drying, canning, pickling and freezing. They hope to have enough to last the entire year, but are still pretty new to the process and may need to expand. Check out Tricia's Blog, 2 Chefs Gardening to learn more about her blog and the struggles and successes that come with gardening in Kansas.
In addition to using an organic garden, 2 Chefs Catering is currently transitioning to sourcing their produce and meat locally from responsible sources. The Topeka Farmers Market is a regular stop for Ryan and Tricia and this year they plan to utilize its services for their catering more than they have in the past.