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Randall has over 20 years of culinary experience in hospitality, catering and institutional foodservice. He has worked closely with Central Rivers Farmshed, The Wisconsin Local Food Summit, The Chesapeake Food Leadership Council and The Humane Society of the United States on sustainable sourcing and menuing and has been a tireless advocate for cooking at home and cooking with products from farmer’s markets, CSA’s and local sustainable farms. He is the author of “Farm Fresh Flavors”, an invaluable guide for cooking fresh, seasonal food. Randall’s recent efforts have been toward increasing the visibility, variety and appeal of meatless options.