A new type of restaurant is beginning to gain a foothold in central Illinois. It's called Farm to Fork, where the menu features items grown locally rather than shipped in from far-flung places. As WGLT's Laura Kennedy reports, though there may be passion behind this type of enterprise, there can also be challenges.
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See photographs of Ken Myszka's farm and Station 220.
Take an audio tour of Ken Myszka's farm.
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