When Jeremy Ashby, executive chef of the restaurant Azur in Lexington, Ky., noticed food prices creeping up over the past year, he was initially stumped. He couldn’t save by buying in bulk, because his 3,500-square-foot business didn’t have enough storage space. He couldn’t cut down on staples like butter, the price of which soared at various points last year, because doing so would sacrifice taste. He eventually found the answer in his neighbors’ back yards.

Read more in the Washington Post