WBUR: Vinland’s Local Cuisine

WBUR has posted an article on Vinland.

David Levi is the brain behind Vinland. His food is 100 percent locally produced. Every leaf, every grain, every fish — is from Maine or pretty darn close. Going hyper local in Southern California is one thing. Doing it here, where the growing season is 156 days long, seems like a risky business plan.

“It forces us to be creative,” says Levi. “It’s like I’m writing a sonnet. I only have so many syllables in this line; I have to come up with something other than my first inclination.”

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