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What does it actually take to grow the food that ends up on a hotel banquet table or a farm-to-table dinner menu? Lauren Palmer has spent 17 years answering that question one harvest at a time.

Lauren is the owner and farmer behind Bloomsbury Farm, a USDA Certified Organic operation on more than 400 acres outside Nashville, Tennessee. She grows vegetables, fruits, sprouts, microgreens, mushrooms, edible flowers, herbs, and wheatgrass — and she supplies it all to local restaurants, grocers, CSA subscribers, and guests at the farm's own events and private dinners.

In this episode, Tracy sits down with Lauren to talk about the real supply chain behind event menus: what organic certification means in practice, how seasonality shapes what's actually available to caterers and chefs, why regenerative agriculture is the next frontier, and what it means to run both a working farm and a hospitality venue under one roof.

Lauren also shares her philosophy on community, food transparency, and why she believes the best thing a planner or chef can do is get to know their farmer personally.

If you're designing menus, sourcing ingredients, or telling the food story of your destination — this episode is your invitation to start at the source.