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networked and acquired connections in culinary circles throughout the area. Culinary tours are a regular part of his business.
L’academie de Cuisine in Bethesda, Md. brings out graduating classes twice a year. Chefs come out from various restaurants. And, of course, normal folks come to Goat Hill Farm to “pick, harvest, cook, and carry on” as Bums warmly describes the visits.
Now that Burns has gone from wholesale to retail, he has been able to scale back on staff. Burns explains, “now there’s just me, no workers, no laborers. My girlfriend helps out on the weekends and anyone in the public who wants dirt therapy can come and help out.”
Bums realizes in this day and age of computers and hitech offices that people are dying to “do something real, plant a seed and see it grow.”
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