The Washington Post profiles lamb purveyor Craig Rogers, the go-to farmer among local chefs like Bryan Voltaggio, for a new column that debuted this week about Washington area producers. Though Rogers got into raising sheep more or less by accident through a love of border collies, he's become one of the region's more prolific providers: "Rogers routinely delivers to chefs six hours from his farm, usually beginning and ending the round trip on the same day." [WaPo]
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