Chef Mike Phillips' interest in European cooking and his sincere dedication to sustainably-grown foods, local quality, and growers who incorporate environmentally responsible production are integral to the menu at The Craftsman in Minneapolis, where he has been executive chef since 2004. Previously, as the owner of Chet's Taverna, Mike was sourcing locally before sourcing locally was cool.
Star Thrower Farm in Glencoe, from which Mike gets his sheep milk dairy, incorporates the principles of sustainable agriculture, natural and humane animal husbandry, and environmental responsibility in achieving their mission of improving the quality of the food chain through the production of high quality, natural farmstead cheeses from their Icelandic sheep. Scott and Deborah Pikovsky of Star Thrower had no background in farming, but chose to start their operation when inspired by the high quality food that Scott imports and distributes through his Minneapolis company, Great Ciao.
Their farm is named for the work of the same designation by anthropologist, writer, and poet Loren C. Eiseley about a boy who returns beached starfish to the ocean one by one. The story empowers everyone to make a difference in their lifetime and reminds us that no matter how daunting the problem, small efforts can have a positive impact. The Pikovskys are making a difference in terms of the nutritional content of their products and are committed to "just doing the right thing."
Mike has visited Star Thrower with his family and has cooked dinner for the Pikovskys who say, "In the last couple of years, buying local has become a buzzword, but Mike puts his money, his time, and his heart where his mouth is."
