In Episode 6, I continue the conversation with Colleen, Kitchen Manager at the Blue Heron in Winona, MN.

The Blue Heron incorporates a lot of locally sourced produce and meat on their menu, we discuss communication, farmer check-ins, size specifications, pricing, deliveries, and sourcing.

You can listen to the podcast here, on iTunes, or Stitcher.

I'd also love your feedback, fill out a brief survey at this link: https://z.umn.edu/fineprint6.