Table to Farm

[lsanderson]

Jonathan Justus and Camille Eklof preparing for service.
By CHRISTINE MUHLKE
Published: February 25, 2009

It’s one thing to visit the farm where your salad was grown. It’s another to stand on the killing floor where that evening’s braised pork originated. But to interview the Missouri chef Jonathan Justus means starting at the beginning of the dish. More