bread&cup Chef Featured on Nebraska Public Radio & TV: Digging Into Local Food Movement

Kevin Shinn, Chef and Owner of Lincoln’s bread&cup, will be featured in an upcoming NET Television and Radio special, “Home Fields: Digging Into Local Food.”
 
 
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Tags:
* Lincoln
* Nebraska
* Local Food Movement
* Restaurant
* Food
* Bread&cup
* Kevin Shinn

Industrys:
* Food
* Lifestyle
* Restaurants

Location:
* Lincoln - Nebraska - US

July 1, 2011 - PRLog -- Kevin Shinn, Chef and Owner of Lincoln’s bread&cup, will be featured in an upcoming NET Television and Radio special, “Home Fields: Digging Into Local Food.”

The NET Radio series airs Friday, July 1, and Monday, July 4 through Friday, July 8, at 6:33 and 8:33 a.m., and 4:30 p.m. CT. The 30-minute television special will air Friday, July 8, at 7 and 10 p.m. CT on NET1/HD. The program repeats on NET2 Saturday, July 9, at 7 p.m. CT; Sunday, July 10, at 12:30 p.m. CT; Wednesday, July 13, at 6 p.m. CT; and Saturday, July 16, at 7:30 p.m. CT.

Shinn and bread&cup http://www.breadandcup.com have garnered a popular reputation as a unique Lincoln restaurant that sources most of its produce and meats from local farms and growers.  

“Whenever possible, we buy from local vendors and producers. Be it cheese, meat or vegetables, we are always looking for fresh, unique and seasonal products that come from the nearby ground,” Shinn said.  

“Doing so gives you a better end result, and helps contribute to a more vibrant local economy.”

“Home Fields: Digging Into Local Food” looks at questions such as what “local” means to people; how local food systems are developing; what barriers are there to making them work; and how consumers can be convinced to pay more for local food, as well as afford it.

Shinn says one reason the locally grown movement has gained attention is that consumers are looking for a different dining experience.

“Fast belongs to computers and airplanes, not food. When it comes to producing savory food, slower is always better. Slow concentrates flavor. Slow intensifies. Slow tenderizes and mellows. Slow allows time to relax and rest. If slow does this for food, imagine what it could do to us.”

bread&cup
8th & S, Lincoln's Historic Haymarket
402-438-2255
Open Monday - Saturday
7am - 9pm kitchen/10pm bar
Open Friday & Saturday
7am - 10pm kitchen/11pm bar
Closed Sunday

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