On June 9th my sister Sarah and I hosted a Farmer’s Brunch at Zazu. Asparagus Tarts, Black Pig Bacon, and berries from the garden were among the offerings. The brunch began introductions and networking, and then Mark Felton (Felton Acres) and Sarah Silva (Silva Star Farms) gave presentations. Next we discussed the possibility of creating a certification program for local food. Following the organic certification model, a third party auditor would audit restaurants and retail outlets and certify them as serving a certain percentage of local food (such as 30%).