Gourmet Farmer
Matthew Evans once trained as a chef before he crossed into the aspect of the industry and became a restaurant reviewer. After five decades and 2,000 restaurant food as the reviewer for the Sydney Morning Herald, he came that chefs do not possess the best produce normal folks who live close to the land perform, from the soil. So he moved to a small patch of the planet, where he's raising sheep and pigs, milking a cow and awaiting to start laying.
Released: 2010-01-07
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