Runaway cows and rookie mistakes teach chef lessons in farm-to-table

Chef David Felton was excited to sign on as the first chef at New Jersey's Ninety Acres Culinary Center in 2009, but soon found that running the farm that would supply much of the farm-to-table eatery's meat and produce came with a learning curve. Today, the main challenge is meeting demand for local products as the restaurant's popularity soars.

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