Baker Creek Restaurant
Executive Chef: Jere Gettle
Where Jere Gettle was just 17 years old, he published his first edition of the Baker Creek Heirloom Seed catalog. Since then, his business grew to include more than 2,000 types of heirloom seeds.
From there, Jere and his wife, Emilee, set out to fight what they refer to as “gene-altered frankenfood.” In addition to the seed catalog, the pair run the Baker Creek Restaurant on their farm in Mansfield, Missouri. Heirloom products show guests the possibilities that exist within a healthy, natural environment. The plant-based menu changes constantly to highlight the dozens of heirloom fruits and vegetables grown on the farm. Many of their dishes are Southeast Asian–inspired; one recent offering was lo mein with miso-lemongrass broth, sweet peppers, onions, eggplant and Thai sweet basil flowers.
READ MORE: Eco-Friendly Heirloom Veggies are Making a Comeback
The Gettles believe heirloom seeds can change the nature of the world’s food system, which is why they also donate thousands of seeds every year to impoverished communities around the world, ensuring they’ll have healthy, delicious food for generations to come.