In Vermont, chef-farmer partnerships are normal. Expected. Taken for granted, even. In other parts of the country – Buffalo included – the Sysco truck still fills the walk-ins at most restaurants. More Queen City area growers and culinary artisans, though, are seeing the value in forming partnerships that benefit the field, the fork, the patron, and the earth. Read more in my story from the spring 2014 Buffalo News Dining Out special section.