Over the last few years, there has been an increasing desire to know where and how our food is made. Farm-to-table restaurants, in particular, have been essential for strengthening this movement and lending transparency when it comes to what we eat. While many of us are starting to learn about the farms where our food is produced, we are still mostly unfamiliar with the people who are instrumental in making it all happen. For the better part of two decades, Maggie Long, the executive chef at Jolly Pumpkin Artisan Ales + Kitchen, has been working tirelessly to seek out and provide, as she would say, “food that is awesome.”