I visited Nichols Farm with chefs from Frontera Grill. Lloyd and his son Nick took us out on a tour. We rode through fields of corn, apples, tomatoes, melons, okra, brussels sprouts, squash, sweet potato, and got to taste along the way. Lloyd showed us wild mushrooms– a chicken of the woods. Frontera chefs brought ribeye, skirt steak, chicken, poc chuc and shrimp for the grill. Nick shared a keg of watermelon beer from Goose Island. Thank you to Nichols Farm– inspiring to see great care you take to grow great variety of produce.